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Apricot Crumble Bars

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Low Carb and Grain Free Apricot Crumble Bars

These delicious layered apricot shortbread bars are a must to add to your baking list this spring!

We love desserts, but they need to be:

  • Made from wholesome ingredients — like fruit, almond flour, and coconut flour.
  • Free of refined sugars. These bars have sugar from the dried fruit, but the cookie base and crumble topping are sweetened by our superfood Monk Fruit Sweetener.
  • Easy! We use our Vanilla Bean Cake Mix, coconut oil, and water to form the shortbread layer, make a simple apricot jam from dried fruit, and the top it with walnuts and coconut.

We cut these bars into squares and freeze them. The apricot layer gets so chewy! And having healthy snacks ready to go helps us keep the kids energized on foods that provide nutrition, not empty calories.

ZenSweet Products in this Recipe

Vanilla Bean Cake Mix

How to make

Step 1

Add dried apricots to a dish, and then submerge them in boiling water. Allow them to soak for about 10 minutes.

Step 2

Make the apricot jam layer by adding the soaked and drained apricots to a food processor bowl, along with lemon juice, water, and ZenSweet Monk Fruit Sweetener. Process until very smooth. I stop and scrape the fruit off the sides of the processor bowl a few times, and process until there are no chunks of apricots visible, which takes about 5 minutes in my food processor. Set the jam aside.

Step 3

In a medium sized mixing bowl, add the ZenSweet Vanilla Bean Cake Mix along with coconut oil and water. Stir to form a crumbly dough.

Step 4

Press the shortbread dough into an 8×8 baking dish, into a thin, even layer. Bake the shortbread crust for 10 minutes, and then allow to cool.

Step 5

Add the apricot layer on top of the shortbread layer.

Step 6

In a small bowl, add the walnuts, coconut, ZenSweet, salt and coconut oil. Stir to combine.

Step 7

Top the apricot layer with the crumble topping.

Step 8

Bake the apricot crumble bars for 14 minutes, until the topping has just started to brown. Allow to fully cool (We like to freeze these) prior to slicing. Store bars in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

CONTINUE STEPS

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Apricot Crumble Bars

  • Total Time: 1 hr 40 mins
A great spring dessert! A shortbread layer is topped with a chewy apricot jam, and then topped with a delicious crumble topping. These grain free bars are made with our Vanilla Bean Cake Mix and sweetened with our superfood monk fruit sweetener.

Ingredients:

For the Filling (you will need half for this recipe and can save the rest)

  • 1 lb dried apricots soaked in hot water
  • 1/3 cup ZenSweet monk fruit sweetener
  • 1/4 cup lemon juice
  • 1/4 cup water

For the Shortbread

  • 1 bag ZenSweet Vanilla Bean Cake mix
  • 3 tbsp coconut oil or butter, melted
  • 1 tbsp water

For the Crumb Topping

  • 3/4 cup chopped walnuts
  • 1/3 cup unsweetened shredded coconut
  • 2 tbsp ZenSweet monk fruit sweetener
  • 1 tbsp coconut oil or butter, melted
  • 1/4 tsp salt

Instructions

For the Filling

  • Add dried apricots to a dish, and then submerge them in boiling water. Allow them to soak for about 10 minutes.
  • Make the apricot jam layer by adding the soaked and drained apricots to a food processor bowl, along with lemon juice, water, and ZenSweet Monk Fruit Sweetener. Process until very smooth. I stop and scrape the fruit off the sides of the processor bowl a few times, and process until there are no chunks of apricots visible, which takes about 5 minutes in my food processor. Set the jam aside.

For the Shortbread

  • Preheat your oven to 350 degrees Fahrenheit
  • Line an 8×8 square pan with parchment paper and lightly grease
  • In a medium sized mixing bowl, add the ZenSweet Vanilla Bean Cake Mix along with coconut oil and water. Stir to form a crumbly dough.
  • Press the shortbread dough into an 8×8 baking dish, into a thin, even layer. Bake the shortbread crust for 10 minutes, and then allow to cool.
  • When the crust has cooled, top it with apricot jam and then the crumb topping. Return to the oven for 14 minutes, until the topping has just begin to brown.
  • Allow the bars to fully cool before slicing. We like to freeze them to cut them into the nicest bars. Store the bars refrigerated for up to 2 weeks, or in the freezer for up to 3 months.

For the Crumb Topping

  • In a small bowl, add the walnuts, coconut, ZenSweet, salt and coconut oil. Stir to combine.
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