coconut dessicated

apricot coconut bars (vegan)

12th May 2015



” Happiness radiates like the fragrance from a flower and draws all good things towards you. “

Maharishi Mahesh Yogi



apricot coconut bars

Recipe adapted slightly from here.

“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” – Amy Chaplin.

Makes 16 bars


1 cup dried, unsweetened, shredded coconut

½ cup regular oats

¼ tsp baking powder

¼ tsp salt

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

¼ cup melted coconut oil

¼ cup maple syrup

1 tsp vanilla extract


cup thinly sliced dried unsulfured apricots

½ cup unsweetened apricot jam


¾ cup dried, unsweetened, shredded coconut

cup almonds (with skin)

¼ tsp baking powder

1 Tbsp maple syrup

1 Tbsp melted coconut oil

2 tsp vanilla extract

zest of one lemon

¾ cup dried, unsweetened, coconut flakes


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

2.  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.

3.  To make the crust – place the coconut, oats, baking powder, and salt in a food processor; blend until fine, about 45 seconds, then add the flour; blending for a few seconds until combined.

4.  In a medium bowl, place the oil, maple syrup, and vanilla, whisk until combined, then add the coconut and oat mixture, and mix with a fork until combined.  The dough should be moist but not sticky.

5.  With your hands press the dough thinly and evenly over the 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.

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

7.  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.

8.  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, then mix in the flaked coconut.

9.  When the crust is ready (It doesn’t need to cool.) Spread the apricot preserve over the crust and sprinkle over the apricots.

10.  Crumble the topping over the apricot crust, leaving some filling showing.

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


Goodness shared from Stacey

almond lemon coconut chia macaroons (vegan)

21st December 2014


almond lemon coconut chia macaroons

Makes 25 – 30 macaroons.

At first, I made the chocolate ones from the link below, but I found the chocolate (especially using raw cacao) too bitter.  I like the intense sweetness of these which complements the coconut and lemon.

Adapted from these.


3 cups/250g dried, unsweetened desiccated coconut

2 Tbsp/20g chia seeds

1 cup/100g almond meal (I used whole almonds, skins and all, then ground into a rough powder)

½ cup/45g almond flakes

¼ tsp fine rock salt

zest from one lemon

¼ cup/60ml water

¾ cup/185g maple syrup

cup/80ml extra virgin coconut oil (melted)

1 Tbsp vanilla extract


1.  Preheat oven to 150C/325F.

2.  In a large bowl, combine the coconut, chia seeds, almond meal, almond flakes, salt, and lemon zest – stir to combine thoroughly.

3.  In a small bowl, whisk together the water, maple syrup, coconut oil and vanilla extract, then add to the dry ingredients – stir until fully combined, and no dryness remains.

4.  Cover and place the mixture in the fridge for 15 – 20 minutes.  The chia seeds will help bind the mix together and the coconut oil solidifies, making it much easier to scoop.

5.  Use an ice-cream scooper that has a spring action, which releases the mixture by sliding the band underneath.  This works perfectly for easy shaping.  Fill the scoop half full and firmly pressed the mixture.  If you don’t have an ice-cream scooper, use a teaspoon to create more rustic mounds.

For the oven, place the macaroons on a baking sheet.  I fitted all macaroons snugly on one tray. Bake them in the oven for 25 – 30 minutes, or until golden.

For the dehydrator,  dehydrate at 115F for 6 – 8 hours if you want them fudgy, and longer if you want some chewiness.

light and festive!


 Goodness shared from Stacey

golden zesty mango coconut balls (vegan)

30th November 2014


Oh goodness….

It’s been a while since I have been into the garden as the weather has been constant days of rain and wet.

But now…

This morning there was a celebration of LIGHT, golden LIGHT, warm LIGHT, glorious, goodness-filled LIGHT, a welcome, a gentle sigh, a return and a new beginning…


inside and out


golden zesty mango coconut balls

Adapted from Honestly Healthy.

Makes about 20 balls.


100g dried unsweetened unsulphured mango

2 Tbsp coconut oil

1 pinch saffron (15 threads)

½ cup rolled oats

1½ cups desiccated coconut (unsweetened) + extra for rolling in

5 Tbsp maple syrup (can add less or more)

zest from two lemons

juice from half a lemon

¼ tsp turmeric powder


1.  Soak the mango in water for about 20 – 30 minutes and drain.

2. In the meantime, heat the coconut oil in a small pan and a pinch of saffron, turn off the heat and allow the saffron to infuse the coconut oil.

2.  Place the oats in a food processor and pulse on high until they turn into a floury powder, then add the coconut, soaked mango, maple syrup, saffron-infused coconut oil, lemon zest, lemon juice and turmeric powder – pulse until the mixture comes together. The mixture will be quite wet but will come together easily.

3.  Using your hands, form the mixture into small balls, then coat them in the extra coconut.

4.  Freeze the coconut balls for 20 minutes, if eating immediately, otherwise, store them in an airtight container in the refrigerator.

Goodness shared from Stacey

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