These sticky, sweet, chewy, crunchy wonders are perfect for any summer party you’re going to. I designed the recipe to make 12-16 bars (in a 9×13 pan) so you’d have enough for a crowd. I made them, along with cream cheese brownies and chocolate peanut butter fudge squares, for a baby shower and they were a huge hit. My dear friend Ivy (whom said shower was for) has a chocolate-loving, carnivore father who proclaimed they were his favorite (after carefully taste-testing all three options). You can easily use any jam or preserve you’d like if apricots aren’t your thing. And you can mix pecans, walnuts, or any other nut into the coconut topping (or leave out nuts all together). These aren’t as precious as a lot of baked goods (meaning, they’re flexible and hard to screw up). So, experiment and enjoy!
- Oil to grease casserole baking dish
- 5 cups almond meal/flour (which is what comes in a one-pound bag, if you’re using store bought)
- 1/2 cup neutral-tasting oil (like grape seed or canola)
- 1/2 cup agave
- 1 t salt
- 2 t baking soda
- 1 1/2 – 2 cups of apricot preserves
- 2 cups sweetened coconut flakes
- 1 cup chopped pecans (or other nuts or chocolate chips or raisins)
- Preheat your oven to 350 degrees F.
- In a food processor, place the almond flour, oil, agave, salt, and baking soda and pulse until combined and pulling away from the sides, like dough.
- Grease a glass, 9″x13″ casserole and press in the almond flour crust with lightly oiled fingers.
- Bake the crust on the center rack for 8-10 minutes (until fragrant, but not browning).
- Let the crust cool to room temperature and then spread the apricot preserves all over the top with a flexible spatula.
- Top with coconut and nut mixture and bake again for 15-20 minutes, until crust and coconut are starting to brown.
- Let cool to room temperature before cutting and serving.
- Store at room temperature, in a tightly-sealed container for up to three days.