Low Sodium Vegan Apricot Coconut Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

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Ingredients

16 servings

For the apricot filling

1 cup dried apricots, roughly chopped
Fruit Bliss Turkish Apricots Organic - 5 Oz Made In Nature Organic Dried Apricots Simple Truth Organic Dried Apricots O Organics Organic Dried Turkish Apricots Signature Select/Farms Apricots Fancy Dried - 6 Oz
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¾ cup water
2 tbsp maple syrup
1 tsp lemon juice

For the base and topping

1 ½ cups rolled oats
1 cup unsweetened shredded coconut
¾ cup almond flour
¼ cup organic cane sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup vegan butter, melted
3 tbsp maple syrup
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2
Combine the chopped dried apricots and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the apricots are very soft and most of the liquid has been absorbed, about 10–12 minutes.

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