Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (50g) coconut sugar
  • 1/4 tsp (1g) fine sea salt
  • 1 cup (250g) low-sugar apricot preserves
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 2 tbsp (15g) shredded unsweetened coconut
  • 1/4 cup (30g) chopped walnuts
  • 1 tbsp (5g) toasted coconut flakes

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. In a medium bowl, cream the softened butter and coconut sugar until smooth. Stir in the flour and salt until a soft dough forms.
  3. Press the dough evenly into the bottom of the pan and bake for 12–15 minutes or until the edges are pale gold.
  4. Whisk together the apricot preserves, lemon juice, and cinnamon in a small bowl.
  5. Spread the apricot mixture evenly over the warm crust, then sprinkle with shredded coconut and chopped walnuts, pressing them gently into the preserves.
  6. Bake for another 15–20 minutes until the edges bubble and the topping is toasted.
  7. Allow the bars to cool completely in the pan for at least 2 hours to ensure the filling sets before slicing.