[Post #29 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Long ago, in a galaxy far, far away, I wrote this post about how to make your own Lara Bars.
It now seems hard to comprehend, but at the time, no other such posts existed. It led me on a path to making all sorts of other bars, pucks, balls, and more, which led to this.
Lara Bars have been good to me.
But even one of my favorite, simplest recipes needs a shake-up. Hence, these golden pucks:
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.
Coconut flour is what remains once coconut milk has been rendered from fresh coconut meat. It is extremely low in fat but high in fiber. In other words, a great option for making a low-fat, reduced calories, fiber-rich energy bar without adding anything weird (have you seen the ingredients on some commercial fiber bars? eww…) and only 3 ingredients.
Toasting the coconut flour is simple. Place the coconut flour in a large skillet set over medium heat, and stir it around for about 4 to 5 minutes until it is pale golden brown and smells heavenly. Done.
A bonus? They aren’t sticky!
May your day be as golden and glorious as these easy-peasy pucks!
- 2 medium lemons
- 6 tablespoons coconut flour
- 1 cup packed (moist) dried apricots
- Optional: large pinch of sea salt
- Grease or spray 8 cups of a standard muffin tin.
- Finely grate 1-1/2 teaspoons zest from the lemons. Juice the lemons; measure out ¼ cup juice (add some water if need to make it ¼ cup)
- Place the coconut flour in a heavy skillet over medium heat. Cook and stir for 4 to 5 minutes until golden-brown and fragrant.
- In a food processor, process the apricots into a pats, stopping to scrape bowl as needed. Add the coconut lour, juice, zest and 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.
Variation: An equal amount of any other moist, dried fruit can be used in place of the apricots.