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Apricot and Date Layer Bars in a pile on a tray
Apricot, Date and Walnut Layer Bars
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These Apricot, Date and Walnut Layer Bars have a delicious sweet sticky middle layer of dates and apricots, and the main part of the bar made from walnuts, oats and chia seeds, giving a lovely crunch and crumble. Perfect for snacking and an after lunch treat, and also packed full of protein from the nuts and chia seeds!

Course: biscuit, Cake, Dessert, pudding, Snack
Keyword: apricot, bar, biscuit, cake, date, date slice, slices, walnut
Servings: 12
Author: Vanessa
Ingredients
  • 210 g dried dates, chopped
  • 210 g dried apricots, chopped
  • 8 tbsp water
  • Rind of 1 unwaxed lemon
  • 275 g Wholemeal plain flour
  • 110 g walnuts, chopped
  • 130 g porridge oats
  • 85 g raw brown sugar / coconut palm sugar
  • 60 g milled chia seeds mixed with 125ml water
  • 240 ml vegetable oil
Instructions
  1. Preheat the oven to 180 C. Grease a brownie tin or baking tray with a little oil (you don’t need to line it with any baking parchment).

  2. Place the dates, apricots, water and lemon rind in a pan, and place on a medium heat, stirring occasionally. Heat for around 10 minutes, stirring continuously, or until the fruit has melted into a sort of paste (but with a few chunks of fruit). Once done, set aside.

  3. In a separate bowl mix together the flour, walnuts, sugar and oats. Then add the chia seeds with water and the oil. Mix well.

  4. Place half of the mixture in the baking tray and spread evenly as a first layer. Press it down with your hands so it is nice and compact.

  5. Take the date and apricot paste and place spread all of it across the first layer. It is much easier to take small teaspoons of the dates and apricots and dot them all over the first layer. Then gently start to spread them out until there is an almost even layer of the fruit paste. 

  6. Then take the other half of the walnut and porridge mix and spread it across the fruit paste layer. Press it down with your hands again so it is nice and compact.

  7. Bake for 20 minutes, or until the top has browned a little.

  8. Once baked, leave to cool completely. If you slice and take it out when warm it will crumble a lot.

  9. Once cool, cut into slices in the tin, then remove slices from the tin. A good palate knife / fish slice will be helpful for getting them out. Then enjoy!