apricot coconut bars

12th May 2015

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” Happiness radiates like the fragrance from a flower and draw’s all good things towards you “……

~Maharishi Mahesh Yogi

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apricot coconut bars

Recipe adapted slightly from here

I normally don’t go out and buy special ingredients for recipes instead I try to improvise with what I have but with this one, something told me it was going to be special and it didn’t disappoint.  This base is rich and buttery with a flavourful apricot filling and a delicate almond, coconut topping. Don’t be intimidated by the three layers it is very easy to make.

makes 16 bars

crust

1 cup dried, unsweetened, shredded coconut

½ cup regular oats

¼ tsp aluminium-free baking powder

¼ tsp salt

1 cup of whole wheat spelt flour ( or ¾ barley & ¼ whole-spelt flour)

¼ cup melted coconut oil

¼ cup maple syrup

1 tsp vanilla extract

filling

cup thinly sliced dried unsulfured apricots

½ cup unsweetened apricot jam

topping

¾ cup dried, unsweetened, shredded coconut

cup almond (with skin)

¼ tsp aluminium baking powder

1 Tblsp maple syrup

1 Tblsp melted coconut oil

2 tsp vanilla extract

zest of one lemon

¾ cup dried, unsweetened, coconut flakes

preparation :

Preheat oven to 350F/180C.  Line a 13 x 9-inch pan with parchment paper; set aside.

For the filling place the thinly sliced apricots in a bowl and cover with boiling water.  Set aside to softened for 5 minutes while you make the crust.

To make the crust place the coconut, oats, baking powder, and salt in a food processor; blend until fine, about 45 seconds.  Add the flour; blending for a few seconds until combined.  In a medium bowl, place the oil, maple syrup and vanilla, whisk until combined.  Add the coconut and oat mixture, and mix with a fork until combined.  The dough should be moist but not sticky. With your hands press the dough thinly and evenly over bottom of prepared pan.  Prick crust with a fork, and bake for 15 – 20 minutes or until the edges are just beginning to brown.  Remove from oven and set aside; keep the oven on.

While waiting for the crust to bake, drain the apricot slices and set aside to drain well.

To make the topping place the maple syrup, oil, vanilla, and lemon zest in the medium bowl. (Use the same bowl used for making the crust – no need to clean).  Whisk to combine and set aside.  In the food processor place the shredded coconut, almonds, and baking powder, and blend until ground and moist, about 45 seconds; transfer to the bowl with the wet ingredients.  Stir to combine.  Mix in the flaked coconut.

When the crust is ready (It doesn’t need to cool.) Spread the apricot preserve over the crust and sprinkle over the apricots. Crumble the topping over the apricot crust, leaving some filling showing.

Bake for 15 – 18 minutes or until golden on top.  Remove from oven, and set aside to cool completely before cutting into bars.

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Goodness shared from Stacey

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2 comments

  • Aytana Leshem

    Hi Stacey
    The site is looking beautiful and very inspiring.
    I made the apricot coconut bars for the last Chag. I used fresh apricots and am thinking of making it with the fresh figs almost ripe now. It was delish!!! ….served with yoghurt.

    • Good Ness

      thank-you for your support Aytana..Fresh apricots ..yum..let me know how the fresh figs turn out..see you in India soon love stace

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