Apricot Crumble Bars with Yogurt Drizzle

Crust Ingredients

  • ½ cup vegan butter
  • ¾ cup coconut sugar
  • 1/3 cup brown sugar
  • 2 tsp vanilla extract
  • 1 ½ cups unbleached all-purpose flour
  • ¾ cup rolled oats
  • ¼ tsp sea salt
  • 2 tablespoons finely ground flax seeds
  • ¼ cup soymilk creamer
  • ½ cup sliced almonds
  • 2 tsp vegan butter

Apricot Filling Ingredients

  • 1 cup apricot jam
  • Zest of ½ lemon plus 1 tsp lemon juice
  • 1/3 cup dried apricots, diced

Yogurt Drizzle Ingredients:


  1. Pre-heat oven to 350°F.
  2. To food processor, add butter, coconut and brown sugar, vanilla, flour, oats, sea salt, and flax seeds. Pulse about 30 times, until uniform. Remove ½ cup of mixture and place in a mixing bowl. To food processor, add soymilk creamer and pulse until mixture is uniform.
  3. Spray a 9 x 13 pan with cooking spray and spread crust into pan.  Bake crust for about 16 minutes, or until slightly browned.  Remove from oven.  Set aside.
  4. Meanwhile, for topping, to ½ cup of reserved crust, add sliced almonds and butter. Using hands mix until mixture holds together. Set aside.
  5. For filling, add jam, lemon zest and juice, and chopped apricots to a bowl and whisk.   Set aside.
  6. For icing, whisk Follow Your Heart Dairy-Free Plain Yogurt, powdered sugar and vanilla extract in a bowl until uniform. Set aside in refrigerator until ready to use.
  7. Gently spread filling over crust and top with and bake about 24-28 minutes. Let bars cool completely before slicing and then drizzle icing over cooled, sliced bars.

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