dried apricots

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

tropical fruit nut balls (vegan)

25th January 2015


We visited this piece of paradise in December last year as my partner’s friend had decided to celebrate his 50th there. What a wonderful place to mark a milestone.

A perfect place to slow the pace down, relax, rejuvenate……..to do whatever one desires. Ahhh, to be back there……and it looks like this will happen just after my 50th milestone.

Until then, these Tropical Fruit and Nut Balls (inspired by many variations of the Bliss Ball/Energy Ball floating around) can provide a bit of the tropics into my day.  Coconut, apricots, goji berries, pistachios, almonds are the basis for this version. Any combination of preferred dried fruit and nuts can be substituted. I have experimented with a variety of ingredient ratios, and I think this recipe provides a perfect balance of nuts, fruit and base.

IMG_7290a tropical island getaway


IMG_7246blue skies, golden sands, fluffy white clouds, mirrored waters……..


Hamilton Island, Queensland, Australia

tropical fruit nut balls

Makes about 20 balls


1 cup dried apricots

2 cups shredded coconut

¾ cup almonds (can use almond meal if prefer)

¼ cup pistachios

¼ cup goji berries

1 Tbsp chia seeds (optional)

1 Tbsp maple syrup/honey

3 Tbsp unrefined coconut oil

desiccated coconut, for rolling balls


1.  Add all ingredients (minus the desiccated coconut) to a food processor.  Pulse till mixed and a fine, crumb forms. You may need to stop and scrape down the mixture a few times, depending on the quality of the machine. Taste and test texture.

2.  Add more maple syrup/honey if prefer mixture to be sweeter. If the mixture is too dry/crumbly, add more coconut oil.

3.  Roll into small balls, then in the desiccated coconut. Chill and store in the fridge in an airtight container.

Goodness shared by Donna

photo 2

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