Spring is on the tip of our fingers here in NY. Two weeks ago we were given the taste of springtime weather with a lone 80 degree day. Since then we've been back in the 40s and 50s with no relief in sight. Until today. Today Spring is back! With a high of 72, today is the perfect day to make a springtime treat like Paleo Almond Apricot Bars to celebrate the season. One bite and you'd never know these babies are grain-free, and dairy-free. They're sweetened with brown rice syrup and filled with healthy fats. Take a step outside of the paleo box and dare to top Almond Apricot Bars with vanilla ice-cream for a decadent can't-get-enough dessert to enjoy any time!

If you like this recipe, you may also like Paleo Apple Pie, Paleo Protein Brownies, Moist Paleo Pumpkin Muffins and Paleo Protein Banana Nut Bars.

This recipe is adapted from The Detoxinista

Paleo Almond Apricot Bars

makes 12 servings - prep time: 30 minutes - cook time: 27 min

Ingredients:

• 2 cups almond flour or almond meal
• 2 tablespoons coconut oil
• 1 tablespoon almond extract
• 1 tablespoon water
• 1/4 teaspoon kosher salt
• 1 egg
  
  Filling:
• 1/2-3/4 cup sugar-free apricot preserves
• Crumb Topping:
• 3/4 cup walnuts
• 1 cup macadamia nuts
• 1/4 cup flax meal
• 2 tablespoons brown rice syrup
• 1 tablespoon coconut oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon almond extract

Instructions:

1. For the crust, preheat the oven to 350 degrees F. Line an 8x8" pan with parchment and set aside. In a food processor combine all crust ingredients and pulse until a dough is formed. Pour batter in to pan and press firmly. Bake in oven for 12 minutes. Remove and let cool for 20 minutes.
2. For the crumb topping, in a food processor combine nuts, oil and salt. Remove and add brown rice syrup combining in a bowl with a spoon until sticky and set aside.
3. Layer preserves on to crust making sure it's evenly distributed. Then top with crumb topping. Bake at 350 degrees F for 15 minutes or until top is golden brown. Let cool before serving.