Red Meat Allergy Friendly Vegan Apricot Coconut Bars
Total time1 hr 25 min
Prep time20 min
Cook time35 min
5.0(24)
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Learn more →Ingredients
16 servings
For the apricot filling
- 1 cup dried apricots, roughly chopped
- 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
- 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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