I adapted this recipe from one I found in Sainsbury magazine it is by amy chaplin and is in her new book “At home in the whole food kitchen”. her version uses dried apricots in the filling with the apricot jam but I decided to use lychees and im glad I did as they gave a wonderful fragrant flavour to the bars and I don’t need much excuse to use lychees as I love them so when I see them in the super market I have to buy them. everyone really enjoyed them. they are vegan and sweetened with maple syrup too.
coconut apricot and lychee bars
I adapted this recipe from one I found in a sainsburys magazine the recipe by amy chaplin from her new book at home in the whole food kitchen, the bars have no processed sugar in them and they are vegan. they tasted amazing I added the lychees rather than dried apricots into the filling, she uses unsweetened jam in her recipe.
Ingredients
- for the base
- 100g desiccated coconut
- 50g rolled oats
- 1/4 tsp baking powder
- 1/4 tsp salt
- 150g spelt flour
- 4 tbsp melted coconut oil
- 1 tbsp vanilla extract
- 4 tbsp maple syrup
- ………
- for the filling
- lychees about 6 chopped up reserving the juice
- apricot jam
- ……….
- for the top
- 100g desiccated coconut
- 50g cashew nuts
- 1/4 tsp baking powder
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 2 tsp vanilla extract
- zest of 1 lemon
- 75g dried unsweetened coconut flakes
Instructions
- preheat oven to 180c fan 160
- oil and line a 30cm baking tin
- melt coconut oil, add the flour, oats, coconut and salt and baking powder together in a bowl then add the melted oil and maple syrup and vanilla extract.
- mix together and push into base of tin and prick with a fork bake for 20 minutes
- spread an even layer of apricot jam over the base and sprinkle over the chopped lychees, I kept the juice from them to add to the topping (I peeled the skins off over a bowl and chopped them up over a bowl to catch the juice)
- make filling by adding the cashews into a food processor to break up then add with the coconut, lychee juice, oil, maple syrup and baking powder and vanilla extract, grate the zest of a lemon then mix it all together and sprinkle over the top, pressing into the jam layer a little, finish off by adding the coconut flakes and bake for 16 minutes
Those look like some amazing bars! with all that fresh fruit they have to be good. love that they’re vegan too
Thankyou June xxx
Lychee and Coconut? Now that is how you bring a little Aloha into your everyday life.
I love lychee but usually only use them in martinis or eat them straight up. I love that you can actually bake with them. I can’t wait to give this a try.
Thankyou Lynn I love baking g with lychee’s they taste so good xx
These bars are heavenly!
I used 120g of all-purpose flour instead of 150g of spelt flour because that’s what I had on hand.
I would change nothing else. It is absolutely delicious.
so glad you liked them x