A new riff on classic Lara Bars: 3-ingredient apricot and lemon bars, made with coconut flour! They are nut-free and seed-free, as well as vegan, paleo, grain-free and gluten-free.
Long ago, in a galaxy far, far away, I wrote this post about how to make your own Lara Bars.
It now seems hard to comprehend, but at the time, no other such posts, on any other websites, existed. It led me on a path to making all sorts of other power bars, balls, and more, which led to this.
Lara Bars have been good to me.
But even one of my favorite, simplest recipes needs a shake-up. Hence, these golden energy bars:
I cannot wait for you to sink your teeth into these lovelies. They are bursting with the sunny flavor of apricot and lemon, complemented by the unmistakable flavor of toasted coconut.
But it’s not coconut flakes that give these pucks their tropical signature. In place of nuts, seeds or even coconut, I turned to coconut flour. More precisely, toasted coconut flour.
Coconut flour is what remains once coconut milk has been rendered from fresh coconut meat. It is extremely low in fat but high in fiber. In other words, a great option for making a low-fat, reduced calories, fiber-rich energy bar without adding anything weird (have you seen the ingredients on some commercial fiber bars? yuck…) and only 3 ingredients.
You can add the coconut flour straight from the package. But if you have 4 or 5 extra minutes, consider toasting the coconut flour. It is so worth the (very minimal) effort!
To toast the coconut flour, place the needed amount in a large skillet set over medium heat. Stir it around for about 4 to 5 minutes until it is pale golden brown and smells heavenly. That’s it!
A bonus to these bars? They aren’t sticky! Super-absorbent coconut flour takes care of that.
May your day be as golden and glorious as these easy-peasy power bars!
Finely grate 1-1/2 teaspoons zest from the lemons. Juice the lemons; measure out 1/4 cup juice (add some water, if needed, to make it 1/4 cup)
In a food processor, process the apricots into a paste, stopping to scrape bowl as needed. Add the coconut flour (plain, or toasted; see note below), juice, zest and (optional) salt.; pulse until blended, stopping to scrape bowl as needed.
Divide mixture into 8 equal portions, rolling each into a ball. Press balls into prepared cups, smoothing tops. Refrigerate for at least 1 hour before removing from cups.
Storage: Store in a an airtight container at room temperature for 5 days, in the refrigerator for up to 1 month.
Toasting the Coconut Flour: Place the coconut flour in a heavy skillet over medium heat. Cook and stir for 4 to 5 minutes until golden-brown and fragrant.
Variation: An equal amount of any other moist, dried fruit can be used in place of the apricots. Other juices (e.g., orange juice, lime juice, apple juice) can be used in place of the lemon juice and zest
thank you so much for your recipes! Where have these been my whole life - I've been looking for clean ways to fuel up for awhile, and I think the rest of the world might just be ready to catch up to this way of eating any moment now ;)
Thursday 11th of June 2020
My eyes are pricking with tears, Pearle, this is so kind. So happy to connect, and let me know if there are any kinds of recipes you would like to see on the site!
Thursday 28th of May 2020
What a perfect duo! I live on an island where imports are not so huge. But man, I might just have to try and hunt down some apricots so I can make these!
Saturday 30th of May 2020
Wonderful, Kristen! YOu can use other squishy dried fruits in place of the apricots, but the apricot coconut combo is darn good indeed !
Tuesday 17th of May 2016
These are calling my name!!
Sunday 1st of November 2020
Can apricot preserves be used in place of moist dried apricots?