It’s been a rather crazy week in my life. Stuff is happening, circumstances are changing, people are making decisions, seasons of life are shifting. For people like me who will go to great long lengths to skirt around change and minimize stress, I wish weeks like these could be skipped over. Can I get a “skip to next month” pass? :)
With all the changes afoot, I’m keeping this post short and sweet! And it’s fitting because this recipe is pretty sweet, too.
These Apricot Coconut Freezer Treats originally appeared in an issue of Simply Gluten Free Magazine. These are easy to stash in the freezer and pull out as a fast afternoon snack or a quick nibble to enjoy with a cup of tea.
Plus, they’re super allergy-friendly. Gluten-free, grain-free, dairy-free, egg-free, nut-free, soy-free, refined sugar-free, and vegan—to be exact.
I have a special spot in my heart for dried apricots. They’re one of my very favorite dried fruits to add to trail mix, sauteed greens, slaw salads, and more. But it physically pains me to see people buying bright orange dried apricots! Natural dried apricots should be brown like the ones you see in these photos, not bright orange.
The bright orange variety is treated with sulfur dioxide (which many people are sensitive to and don’t even realize it), and can also be “enhanced” with artificial colors. Yuck! Do your body a HUGE favor and stick with natural, unsulphured dried apricots that haven’t been chemically treated. (Sometimes they’re called “Turkish apricots.”)
If freezer treats are your thing, you might also want to try some of my other frozen treat recipes:
- Double Chocolate & Banana Superfood Pops
- Peanut Butter Freezer Treats
- Mini “Oatmeal” Raisin Ice Cream Sandwiches
- Frozen Banana Split Bites
It’s nowhere near green and spring-like here in the Midwest yet, but I’m giving warm weather a little hint-hint with these treats. I’m ready for chilled desserts, light salads, and zesty veggie dishes from the garden. I’d say we polar vortex dwellers have been patient long enough. Hurry up, spring!
However you spend your weekend, have a great one!
- ½ cup coconut butter, such as Artisana
- 1 tablespoon virgin coconut oil
- ¾ cup (packed) pitted Medjool dates
- 3 tablespoons unsweetened sunflower seed butter (or any nut butter)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of sea salt
- 1 cup unsweetened shredded coconut
- ½ cup (packed) dried apricots, chopped small
- 1-2 tablespoons water, as needed
- Line an 8x8-inch baking dish with parchment paper, leaving an overhang of at least 1 inch. (You’ll use this overhang later as a “handle” to lift the bars out of the pan.)
- In a small pot over very low heat, combine the coconut butter and coconut oil. Stir constantly until melted and smooth. Transfer to a food processor fitted with the steel blade. Add the dates, sunflower seed butter, vanilla, cinnamon, ginger, and salt. Process until the dates are finely chopped and mixture resembles a slightly oily dough. Transfer to a large bowl.
- Add the coconut and dried apricots to the bowl with the dough and stir to combine. The dough should hold together when squeezed with your fingers. If it feels dry or crumbly, add the water 1 tablespoon at a time to acheive the right texture. Do not use anymore water than necessary to make the dough stick together when you squeeze it.
- Pat the dough firmly and evenly into the parchment-lined baking dish. Freeze until firm, at least 30 minutes. Using the parchment paper overhang, remove the bar “slab” from the pan and cut into 25 squares with a sharp knife. Store the squares in the freezer or refrigerator in an airtight container.