Cardamom Apricot Crumb Bars [Whole Grain + Vegan]

Tender, whole grain, vegan, maple syrup sweetened crumb bars made with dried apricots, cardamom, and almond butter. Perfect for everyday snacking or a special treat, these cardamom apricot crumb bars taste like a grown-up version of fig newtons!

Today we’re taking the most over-looked, granny-approved dried fruit on the block and turning it into a crave-worthy snack.

No, I’m not taking about prunes (but that would be tasty, too!), I’m talking about APRICOTS.

Hold up a sec. Do you pronounce them APP-ricot, or APE-ricot? Inquiring minds need to know. I’m team APP all the way.

Either way, we’re grabbing a bag of organic, unsulphered dried apricots (that’s the kind that have turned brown, which apricots naturally do, just like an apple does when you cut it. The ones that are still bright orange are that way from preservatives!!) and turning them into a sticky, jammy filling for these crumb bars.

To make these bars extra flavorful, we’re adding in:

lots of cardamom

almond AND vanilla extract

and a squeeze of fresh orange juice.

The best part? This recipe makes a small batch of just six bars (in a loaf pan!) with simple pantry ingredients in about 45 minutes, flat that just about everyone can enjoy. They’re tender, not too sweet, and sitting down with one and a cup of coffee feels like a special afternoon treat, despite being a humble, healthy little bar.

I think you’re going to LOVE these easy, flavorful crumb bars! If you try them out, let me know what you think by leaving comment below or taking a picture of your bars and sharing it with me on Instagram. I love seeing my recipes in your kitchen!

Cardamom Apricot Crumb Bars [Whole Grain + Vegan]

Yields: 6 bars

Time: 45 minutes

Ingredients:

Crumb:

• 1/4 cup virgin coconut oil, melted
• 1/4 cup creamy almond butter
• 1/4 cup maple syrup
• 1/2 teaspoon almond extract
• 1 cup white whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

Filling:

• 1 cup of dried apricots, tightly packed (about 25-30 small ones) + hot water, to soak
• 2 Tablespoons freshly squeezed orange juice
• 1 Tablespoon maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.

2. Place the apricots in a small bowl and cover with hot water, to soak. Let sit while you prepare the crumb.

3. Make the crumb: stir together coconut oil, almond butter, maple syrup, and vanilla in a small mixing bowl. Add all remaining crumb ingredients and stir well to fully combine. Divide the crumb mixture in half, and press half of it into the prepared loaf pan to form a thin, even bottom crust layer. 

4. Make the filling: drain the apricots and place them in the bowl of a food processor or high-powered blender with all remaining ingredients. Pulse to break up the apricots, then blend until a thick, sticky paste is formed. Spread this paste across the bottom crust in the pan.

4. Crumble the remaining dough on top of the apricot mixture in an even layer, then use your fingers to press down firmly, compacting the bars and helping to stick the top layer to the filling. 

5. Bake for 30 minutes, or until top is lightly golden. Let cool completely in the pan before removing (use the parchment paper to help lift it out) and cutting into 6 bars. Eat immediately or store in an airtight container at room temperature for up to 4 days. 

Be sure to check out my Pantry Staples page for some of my favorite baking ingredients!

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