A new riff on classic Lara Bars: 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.

Long ago, in a galaxy far, far away, I wrotethis postabout how to make your own Lara Bars.

It now seems hard to comprehend, but at the time, no other such posts, on any other websites, existed. It led me on a path to making all sorts of other power bars, balls, and more, which led tothis.

Lara Bars have been good to me.

But even one of my go-to, simplest recipes needs a shake-up. Hence, these golden energy bars:

DIY Larabars without Nuts or Seeds

I cannot wait for you to sink your teeth into these lovelies. They are bursting with the sunny flavor of apricot and lemon, complemented by the unmistakable flavor of toasted coconut.

But it’s not coconut flakes that give these pucks their tropical signature. In place of nuts, seeds or even coconut, I turned to coconut flour. More precisely, toasted coconut flour.

What is Coconut Flour?

Coconut flour is what remains once coconut milk has been rendered from fresh coconut meat. The remaining coconut pulp is dried and pulverized into a flour.

Coconut flour is extremely low in fat but high in fiber. In other words, a great option for making a low-fat, reduced calorie, fiber-rich energy bar without adding anything weird (have you seen the ingredients on some commercial fiber bars? yuck…) and only 3 ingredients.

Recipe Benefits

Vegan (dairy-free, gluten-free)
Gluten-free
Only 3 ingredients
Oil-free
Grain-free
Nut-free
Seed-free
Quick & straightforward to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Lemons (you will use both the zest and the juice)
Dried apricots
Coconut flour

I like to add a pinch of salt, too (to enhance the flavors), but it is optional.

Step By Step Instructions

Note that the complete instructions are also in the recipe card below.

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.

Optional Step: Toast the Coconut Flour

You can add the coconut flour straight from the package to make these bars. But if you have an extra four or five minutes, consider toasting the coconut flour. It is so worth the (very minimal) effort!

To toast the coconut flour, place the needed amount in a large skillet set over medium heat. Stir it around for about 4 to 5 minutes until it is pale golden brown and smells heavenly. That’s it!

A bonus to these bars?They are not sticky. Especially-absorbent coconut flour takes care of that.

May your day be as golden and glorious as these straightforward-peasy power bars!

FAQ

How Should I Store The Bars?

Store the bars in an airtight container at cool room temperature for 5 days or in the refrigerator for up to 1 month. I separate the bars with wax paper or parchment paper.

Can I Swap the Dried Apricots for Other Dried Fruits?

Yes! An equal amount of any other moist, dried fruit can be used in place of the apricots. For example, raisins, cranberries, cherries, blueberries, or dates.

Can I Use Other Juices in Place of Lemon?

Yes! Other citrus fruits, such as lime or orange, can be used in place of the lemons. You can also use pre-made juices in place of the lemon juice.

My Dried Apricots Are Not Moist. What Should I Do?

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.

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

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 round bars

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

Method

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.