Apricot-Lemon Coconut Flour Bars {3 ingredients, grain-free, paleo, vegan}

5 from 2 votes

Apricot-Lemon Coconut Flour Bars {3 ingredients, grain-free, paleo, vegan}

3-ingredient lemon apricot bars, made with coconut flour! They are nut-free and seed-free, as well as vegan, paleo, grain-free and gluten-free.

Prep Time15

Total Time15

Course: 3 ingredients or less

Cuisine: American

Servings: round bars

Author: Camilla

Ingredients

2 medium lemons
1 packed cup 180 g moist dried apricots (see note for softening apricots below)
6 tablespoons 42 g coconut flour
Optional: large pinch of sea salt

Instructions

Grease or spray 8 cups of a standard muffin tin.
Finely grate 2 teaspoons zest from the lemons. Juice the lemons; measure out 1/4 cup (60 mL) 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.

Notes

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.

Softening Hard Apricots: You can soak the apricots in very hot water for 15 to 20 minutes, or until the are soft. Drain the apricots and pat them dry before using in the recipe.

Nutrition