one green planet
one green planet

These apricot squares are the perfect sweet snack for summer! Not only are they no-bake, they take only 10 minutes to throw together. The crust can be made with oat flour or almond flour, so it's a great dessert for those with gluten and grain allergies and it's topped with a sticky-sweet apricot topping. You can't get much better than that!

No-Bake Apricot Squares [Vegan, Gluten-Free]

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  • 2 cups almond flour (for grain-free) or oat flour
  • 40 dried apricots
  • 1/4 cup coconut sugar (optional)
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw almond butter
  • 1/4 cup water
  • 1/4 cup pecans, chopped


To Make the Crust:

  1. Place 10 apricots into a food processor or high-speed blender, and blend on low until finely chopped.
  2. Add in the coconut oil and almond butter and blend until combined.
  3. Remove the mixture and scoop it into a small mixing bowl.
  4. Add in the almond flour or oat flour, 1 cup at a time. Add coconut sugar, if desired. Hand mix until combined. The mixture should be crumbly.
  5. Add parchment paper to the bottom of an 8x8-inch square pan.
  6. Pour the crust mixture into the pan and press down firmly until even. Set aside.

To Make the Apricot Topping:

  1. Rinse out your blender/food processor and then add in the rest of the apricots.
  2. Blend until finely chopped.
  3. Add in 1/4 cup of water and blend/process until paste-like.
  4. Spoon the apricot purée over the crust and spread evenly.
  5. Top with chopped pecans.
  6. Place in the freezer for an hour. Cut into squares.
  7. Store in the refrigerator or freezer.


Adapted from Fit Foodie Finds.


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