Paleo Apricot Bars
These Paleo Apricot Bars feature a perfectly sweet apricot filling surrounded by a buttery almond flour and coconut crust.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 10 bars
Author: Cassy
Apricot Filling::
- 1 1/2 cups Fresh Apricots
- 2 tablespoons Coconut Sugar
- 2 teaspoons Brandy optional to substitute with lemon juice
Crust::
- 1 1/2 cups Almond Meal {coarse almond meal works great here}
- 1/4 cup Coconut Sugar
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 cup cold Grass-Fed Butter
- 1/2 cup Shredded Unsweetened Coconut
Apricot Filling:
Cut the apricots into chunks and add them to a medium/small sauce pan over medium heat. Add the coconut sugar, stir, and cook until the apricot chunks have started to melt into each other. Add the brandy, stir, and let simmer for a few more minutes.
When the apricots look smooth, take them off the heat and blend until smooth. Place in the freezer while you make the crust.
Bars:
Heat oven to 350 degrees F.
Whisk the almond meal, sugar, baking soda, and salt together in a large bowl. Add the cold butter and pinch with your fingers to mix. Add the shredded coconut and pinch to combine.
Line a 5x10 inch metal loaf pan with parchment paper. Add 2/3 of the crust to the pan and pat down. Pour the apricot jam over the crust then spread out until it’s even. Crumble the remainder of the crust over the jam.
Bake at 350 F for 45 minutes.
Let the bars cool and chill in the refrigerator before serving.
Enjoy!
Calories: 242kcal | Carbohydrates: 13g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 231mg | Potassium: 88mg | Fiber: 3g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg