Apricot and Coconut Bars

Name: Apricot and Coconut Bars
Prep time: 15 min
Total time: 75 min
Ingredients: 1 1/2 cups (285 g) soft dried apricots (See Note 1); 1 cup (100 g) desiccated coconut (See Note 2); 3/4 cup (75 g) almond meal/flour (See Note 3); 1 1/2 tsp vanilla extract (See Note 4); 1 1/2 tbsp white chia seeds (See Note 5 ); 3 tbsp (60 ml) maple syrup (See Note 5); 2 tbsp (40 ml) water - only if necessary (See Notes 5 and 6); 2 tbsp desiccated coconut (See Note 5)

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My Apricot and Coconut Bars are quickly and easily made and are a great healthy option when you’re in need of an energy boost. These no-bake bars are free of refined sugar, are vegan and gluten-free. As well, they are made with ingredients which are easily found in the supermarket.

Round dish of apricot bars, with a spoon of chia seeds on the side.

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Why we love this recipe:
Ingredients in this recipe:
Step by Step Instructions:
Tips for success and FAQs:
More delicious recipes for you to try:
Apricot and Coconut Bars

Why we love this recipe:

Inspired by my Apricot and Coconut Bliss Balls, my delicious Apricot and Coconut Bars are light, fresh and slightly tangy. They are perfect for satisfying sweet cravings.

They are so simple to prepare. Aside from tasting delicious, they are also:

Vegan, gluten and refined sugar-free – making them suitable for many people with special dietary requirements;
Made from raw ingredients, and do not require cooking;
Suitable for freezing;
They travel well so are ideal in lunch boxes, to take on picnics or to a potluck. As well, they make a lovely gift; put them in a cellophane bag and tie with a pretty ribbon.

If the weather is hot, there is no need to turn on your oven as no cooking is involved. Just combine the ingredients in the bowl of a food processor and blend. Turn the blended ingredients into your prepared dish, press the mixture firmly to compress it and a short time later you are ready to cut and enjoy the bars.

They are great to have on hand. Keep a container of these in the fridge to enjoy with a tea or coffee, pack them in the children’s lunch boxes or keep some in the drawer of your desk to provide a quick pick-me-up.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Apricots – use soft dried apricots if possible. If your apricots are dry you may need to add some water to the mixture to get it to properly combine.

Almond meal/flour – both almond meal and almond flour are made from ground almonds. However, one may be made from blanched almonds and the other from the whole almond. You could use either in this recipe; the one made from the whole almond will contain more dietary fibre.

Desiccated coconut – this is finely grated, un-sweetened, dried flesh from the white part of the coconut. Store your coconut in an airtight container in a cool, dry and dark place. Alternatively, to extend the shelf life, store it in the fridge or freezer.

Chia seeds – currently enjoying enormous popularity, chia seeds were once a staple in the Mayan and Aztec diets. Chia seeds absorb liquid and form a gel; they help bind the bars.

Water – I add some filtered water to help the ingredients bind together. If your mixture seems too dry to firmly compress into a bar you will need to add a little more water.

Maple Syrup – adds a little sweetness to the Apricot and Coconut Energy Bars and balances the flavour.

Vanilla – use a good quality vanilla extracted from the vanilla bean, and not one synthetically flavoured.

Step by Step Instructions:

Steps 1-4 of preparing this recipe in a photo collage - lining a tin with clingfilm, adding apricots to a food processor, blending the apricots and adding the remaining ingredients.

Steps 5-8 of preparing this recipe in a photo collage - the blended mixture, the mixture pressed into the tin, the slice sprinkled with coconut and wrapped in clingfilm to go into the fridge.

To begin, line a 20 cm (8 inch) square dish with cling wrap. Allow some overhang of the cling wrap to make the bars easier to remove. Sprinkle with 1 tablespoon of coconut.
Add the dried apricots to the bowl of a food processor.
Blend until they are finely chopped.
Add the coconut, almond meal, vanilla, maple syrup, chia and water to the food processor.
Blend until well combined. Take a small amount of the mixture and check that it is sufficiently moist to form bars. If not, add a small amount of water and blend again.
Turn the mixture into the prepared dish. Using the back of a spoon or a spatula, firmly flatten and smooth the mixture.
Sprinkle the top with the remaining tablespoon of coconut.
Cover and refrigerate for about one hour to firm up. Cut into bars the size of your choice. Store the Apricot and Coconut Bars in an airtight container in the refrigerator.

Tips for success and FAQs:

Ideally, use apricots that are very soft; if not, you may need to add some water to the mixture when blending.

After blending the mixture, take a small amount, press it together between your fingers to check if it can be pressed into bars. If the mixture is too crumbly, add a small amount of water to bind it together. Add more if necessary.

How long will the Apricot Coconut Bars last?

They will last in the refrigerator, stored in an airtight container, for about one week.

Can they be frozen?

Yes, they can. Store them in the freezer in an airtight container for about 3 months.

Small and large round dish of apricot bars, with a spoon of chia seeds on the side.

More delicious recipes for you to try:

After some more delicious snack ideas? These are also vegan, gluten and refined sugar free, and very simple to prepare:

These Apricot Coconut Energy Bars make for a great snack. In addition, these delicious, sweet bites are refined sugar free, gluten-free and vegan. This easy to make recipe will become a new family favourite – be sure to let me know when you have given it a try!

Alex xx