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Apricot Tahini Squares

These Apricot Tahini Squares remind me of a blondie but with a delicious twist! You can enjoy these as a powersnack or dessert. These squares are fibre-rich, plant-based and great for gut health!
Nov 7, 2016 | Joy McCarthy

I felt very honoured to open up the November issue of Alive magazine and flip to page 138 and see four of my recipes from Joyous Health. Once the excitement of staring at the pages sunk in, I read the whole magazine. I came across a recipe for Sesame Apricot Blondies that I just had to make. It reminded me a bit of my Protein Blondie Squares, but the apricots were a nice twist.

So this recipe is inspired by the one I saw in Alive, with lots of joyous changes, as you can see in my photo below. 

This is one of those recipes that can be a dessert or a power snack. I even gave some to Vienna and she was a huge fan! Now, if I can just get her to eat broccoli and kale!

I recommend buying certified organic apricots, you'll know because they are brown instead of bright orange due to their lack of sulfite preservatives. After you've soaked them in water to plump them up, you pop all your ingredients into a food processor or blender and give a whirl!

The colours in this recipe are so complementary! 

Using a square baking dish, press the blended mixture into the bottom. You won't use all the apricots because some are for the topping, but you'll see that in the recipe below. 

While I was making this recipe, Vienna was hanging out beside me playing with dishes in the drawers. She loves wooden spoons and spatulas. I think she's gonna love cooking! I just love having her with me all the time. I'm sure soon she will be giving me instructions in the kitchen – I can't wait!

Once you've decorated the top with apricots, sprinkle coconut on top. Then pop in the oven and you're almost done, that is ... unless you want to drizzle chocolate on top. (And you do!)

When these squares were baking, the smell of toasted coconut made me want to add drizzled chocolate – so that's what I did. But you don't have to do that. I had to pick off the chocolate for the squares I've given Vienna because she doesn't need any help in the energy department :) 

Here's the recipe: 

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  • 15 dried organic apricots, rehydrated in water for 10 minutes
  • 3/4 cup cooked navy beans
  • 1/4 cup tahini (sesame seed paste)
  • 1/4 cup maple syrup (want it sweeter? add 1 tbsp more)
  • 1 tsp vanilla powder or extract
  • 2 tbsp sesame seeds
  • 2 tbsp shredded coconut
  • 1 tbsp coconut oil
  • Optional: 3 tbsp chocolate chips
  1. Preheat oven to 375 degrees.
  2. Grease an 8X8 square pan with the coconut oil.
  3. In a food processor or blender, combine 7 apricots, navy beans, tahini, maple syrup, vanilla powder and sesame seeds. Blend until smooth.
  4. Press mixture into a greased 8x8 square pan.
  5. Chop remaining apricots into quarters and place on top of pressed mixture in pan and then sprinkle with shredded coconut.
  6. Bake for 20 to 25 minutes.
  7. Optional: Melt chocolate chips on stove top on low. Once squares are done, drizzle with melted chocolate.
  8. Refrigerate up to a week.


Makes 12 squares

There you have it! These squares are very rich in fiber, plant-based protein and full of flavour. 

I hope you enjoy!


Kris Johnston   •   November 8, 2016

At what temperature do you bake them at?

Heather Allen   •   November 8, 2016

Brenda   •   November 8, 2016

Hi I would love to make these. Can you recommend a substitute for tahini? Thanks Brenda

Heather Allen   •   November 9, 2016

Dina   •   November 11, 2016

Just wondering where the coconut oil is in the recipe...? It's listed in the ingredients but not in the recipe. I just made them without and it seemed to work out anyway...

Heather Allen   •   November 11, 2016

Chirurgie paupiere Tunisie   •   November 16, 2016

mmm , very nice


Stephanie Galati   •   February 21, 2017

Mine turned out mushy with almost-burnt coconut on top - any suggestions on where I might have gone wrong?

janet   •   April 12, 2018
Rachel Molenda   •   April 13, 2018

Janet   •   April 12, 2018

Mine are cooling while I type. I didn't get to "press" the mixture, but instead spread it. I used California dried apricots (not those strange whole ones that hardly even taste the apricots IMHO :-), and I had garbazos on hand, not navies. I'm sure they'll be edible as the dough was delicious. No need for chocolate with apricots and coconut, at least not today. Tomorrow? maybe! Thanks for a unique recipe that helps me use up the tahini in the frig.

Rachel Molenda   •   April 13, 2018

Laura C.   •   June 8, 2021

Would this work with fresh apricots?

Joy McCarthy   •   June 8, 2021

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