Vegan Apricot "Bars"

Another recipe came from the inspiration of the fusion of nature, fashion and food. Although summer hasn't officially ended, and this is being posted a wee-bit late, stone fruit is still available in stores. 

I found this peach-colored 1960/70's dress that was basically "pretty in peach." As I made so many peach recipes, I decided to mix it up and try a different stone fruit, the apricot. I took this concept off the ginger peach pie recipe I made while catering a vegan food yoga retreat. 

It's an easy way to puree the fruit with corn starch and bake it so it solidifies into a sliceable cake or bar. 

"Orange strengthens your emotional body, encouraging a general feeling of joy, well-being, and cheerfulness. Orange vibration foods are: oranges, tangerines, apricots, mangoes, peaches and carrots."
-Tae Yun Kim

I made this recipe and took the photos last year and found this dress matched perfectly to a patch of peach-colored roses in the Woodland Park Rose Garden. Whatever scale of orange the color is on, it still has the same energy and vibration. 

"To bring the best human qualities to anything like perfection, to fill them with the sweet juices of courtesy and charity, prosperity, or, at all events, a moderate amount of it, is required,--just as sunshine is needed for the ripening of peaches and apricots."
-Alexander Smith

I recommend making these in a rectangle pan and slice into bars  as if the parchment paper isn't perfect, you can use a knife to cut off any uneven edges. There are also baking strips or small strips of paper that one can use in replace of parchment paper to help a more even circular design. 

This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.

Vegan Apricot "Bars"
Prep Time: 10 minutes
Bake Time: 18-20 minutes

Ingredients: 
1 1/4 cup cookie (vanilla, almond or graham crackers)
1/4 cup coconut oil, melted
8 apricots, remove the stone pit
2 tbsp sugar
3 tbsp cornstarch
1 tbsp coconut oil, melted
1.5 tbsp maple syrup

Directions: 
Preheat the oven to 350 degrees. 

In a food processor, blend the cookies until in a flour like consistency. Next, add the coconut milk and pulse or puree until well combined. 

Place parchment paper in either muffin tins or a small 7x7 or 8x8 square pan. Pour and press the crust ingredients into the parchment until well-packed. 

Next, in a blender, mix together the remaining ingredients (ingredients 3-7) until smooth and well blended. Pour the apricot mixture on top of the crust ingredients. Use a spatula to smooth out the top. Bake for 18-20 minutes. This baking time is for the muffins. If using the square pan, monitor them as the edges and almost all of the center should be solid with a slight looser texture. 

Allow the bars to cool completely for several hours before cutting. Speed up the process by placing the bars in the refrigerator for several hours or overnight. 

​Let's Connect! Enjoy my other similar recipes posted below! 

Vegan + GF Peach Pie w/ Gingersnap Crust

Vegan Strawberry Pink Lemonade Bars

Hawaiian Haupia - A Vegan Coconut Pudding

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