In these Apricot Frangipane Bars, apricots and almonds come together in the most delightful way - the shortbread crust is topped with an almond frangipane filling and topped with fresh, juicy apricots. These gluten-free, paleo, and vegan bars are irresistibly delicious. You can customize them with your favorite stone fruit, too!
1flax egg1 tablespoon flax meal + 2.5 tablespoons water, let set for 5 minutes to gel
Preheat oven to 350°F and line an 8x8” square pan with parchment paper. Grease with nonstick cooking spray.
In a mixing bowl, combine the almond flour, coconut flour, chopped almonds, maple syrup, almond butter, and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan, reserving about ¼ cup for the topping.
In your food processor or blender, grind the almonds, tapioca flour, salt, and coconut sugar to a powder (or as fine as you can make it). Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the almond crust.
Arrange the apricot slices over the almond paste as desired. Sprinkle the remaining crumble on top of the bars.
Bake for 40 minutes, or until set and a skewer inserted into the center comes out clean.
Let cool completely before cutting into squares. Store in the refrigerator for 3-4 days or in the freezer for a few months.