Apricot Coconut Almond Squares
Prep time
Cook time
Total time
This recipe was originally shared with us by from Jen Maharaj-Stott, but we adapted it for dairy-free needs. She adapted it from Robin Hood Home Baking.
Serves: 6 servings
  • ½ cup dairy-free buttery sticks (1 stick), softened
  • ¼ cup sugar
  • 1¼ cups + ⅓ cup all-purpose flour, divided
  • 2 tablespoons dairy-free milk beverage
  • 1 cup chopped dried apricots
  • Water, as needed
  • 2 eggs
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup sweetened shredded coconut
  • ½ cup chopped almonds
  1. Preheat your oven to 325°F and grease a 9-inch square baking pan.
  2. Beat the buttery stick and sugar together in a mixing bowl until light and creamy. Add the 1¼ cups flour and mix until coarse crumbs form. Add the dairy-free milk beverage and mix. Press the dough evenly into your prepared pan.
  3. Bake for 15 to 20 minutes or until light golden.
  4. Place the apricots and enough water to cover in small saucepan. Bring to boil over low heat and simmer for 10 minutes. Drain the apricots.
  5. Beat the eggs and brown sugar in a mixing bowl until smooth. Add the vanilla and mix to combine. Add the remaining ⅓ cup flour and baking powder and mix to combine. Stir in the apricots, coconut, and almonds.
  6. Spread the mixture over the warm crust.
  7. Bake for 30 to 35 minutes. Let cool completely in the pan on a rack. Once cool, cut into squares.
I used ½ cup of water to simmer the apricots. This way, I did not have to drain any liquid after the 10 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/coconut-almond-apricot-bars