With simple ingredients, these cashew, apricot and ginger cups are the perfect blend of chewy and delicious. They are a great snack to have on hand in the fridge or freezer. Plus, they are packed with nutritional goodness and only take minutes to make.

With a 5-ingredient whole-food base and topped with a layer of dark chocolate, these ginger and apricot cups are a winner! They also have 8g of protein per cup, so are filling as well as wholesome.

They are the perfect balance of flavour, texture, and nutrition. With minimal effort and some simple store-cupboard staples, you will have a delicious snack that not only satisfies your sweet tooth but also nourishes your body.

Like all my recipes, they are easy to make and are a good substitute for more processed snacks. The sweetness of the apricots combined with the tang of the ginger is a great combination.  The texture is soft and chewy, and they hold together beautifully.

Whether you are looking for a snack to enjoy as an afternoon pick me up or a healthier dessert, these ginger and apricot cups tick all the boxes.

These gorgeous little treats are really easy to make. Simply add the base ingredients to a food processor and once they are a sticky ball, it’s good to go. Then just divide the mixture into 12 pieces and press down into cupcake cases.

They are good to eat as they are. Alternatively, you can melt some dark chocolate and add that to the top of each one and sprinkle over a few flaked almonds or flaky sea salt.

Ginger has been used for centuries for its medicinal properties. Fresh ginger contains gingerol, which is the bioactive compound responsible for many of its healing properties so is a great thing to add in to smoothies or in sweet treats like this.

Dried Apricots

Always try and use un-sulphured apricots if you can. Un-sulphured apricots are free from the preservative sulphur dioxide, which is commonly used to keep dried apricots looking bright orange. Organic, un-sulphured apricots are a darker brown colour so not as pretty – but better for you! Apricots are rich in fibre, and they are also an excellent source of vitamin A, which promotes healthy skin and vision.

Cashew Butter and Cashews

Both cashew butter and whole cashews help give the base of these cups great flavour and texture. Cashews are an excellent source of healthy fats, particularly monounsaturated fats. They are also rich in vitamin E as well as good sources of fibre and protein.

Rolled Oats

There is no doubt oats are nutritional heroes. They are an excellent source of fibre, including types that lower cholesterol and protect gut health. They are low in kilojoules yet rich in antioxidants, B vitamins and certain minerals.

Dark Chocolate

Dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I opt for one that has minimal sugar and at least 70% cocoa solids. The base is sweet enough with the dried fruit, so the dark chocolate will balance this out well.

In my opinion, having snacks at the ready is a non-negotiable requirement for a healthy life. These energy bites are so easy and make enough to have a quick snack at any time throughout the week! They are high in protein, fiber, healthy fats, and so many vitamins and nutrients. Plus, they taste amazing as apricot and ginger is a match made in heaven.  What could be better than that?

Not only can they be made gluten free, they are made with unrefined sugar and no dairy! They take literally less than 10 minutes to make.

It’s too easy of a snack not to make!

Cashew Apricot & Ginger Cups

The sweetness of the apricots combined with the tanginess of the ginger is a great combination. The texture is soft and chewy and they hold together beautifully making these ginger and apricot cups a winner! They are filling, delicious and really wholesome.⁠

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword apricot ginger bites, cashew apricot & ginger cups, clean eating dessert or snack, healthy apricot ginger snack bites

Servings 12

Ingredients

• 1 cup cashews, soaked 3+hours and drained
• 1 1/2 cups dried apricots
• 1/2 cup cashew or almond butter
• 1/2 cup rolled oats
• Thumb sized piece of fresh ginger grated or 2 teaspoons dried ginger powder

Chocolate Topping

• 1 cup dark chocolate bar chopped, or chocolate chips
• 1 tablespoon coconut oil
• Optional:  2 tablespoons flaked almonds or flaky sea salt

Instructions

• Place paper liners into a 12-cup muffin pan or use a silicon muffin tray.

  Add all the base ingredients to a food processor and blend until they form a sticky ball. If it doesn’t come together, add 1-2 tablespoons of water and pulse a few times to bring it together.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your cashew bites.

  Separate into 12 pieces and press each one down into the bottom of the 12-cupcake cases or silicone cups.

  Place in fridge while you melt the chocolate.

Chocolate Topping

• Place chocolate chips and coconut oil in a small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.. 

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Add a spoonful of melted chocolate to the top of each cup. Sprinkle some flaked almonds or sea salt on top and refrigerate to harden for about 30 minutes.

  Store in fridge for up to 1 week or freezer for up to 3 months.

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites