Apricot coconut pie

Almond Apricot Coconut Pie Recipe with Ganache Topping

Apricot Coconut Pie

I was looking for a first cousin variation of my Oat Coconut Chocolate Tart. Only, this time around, I had another group of dessert lovers in mind: Grain-free, and no added sugar. What do you know, they want their apricot coconut pie and eat it too! So this recipe totally fits the bill!

I left my favorite flavors in place:

Coconut, chocolate, apricot. Plus the optional almonds or other nuts. I am a total sucker for this combo. Take a look at my Flourless Almond Apricot Chocolate Chip Torte!  One big happy family!

Make the pie with other nuts:

No problem using walnuts, hazelnuts or pecans, alone or in combination.

Make the Apricot Coconut Pie Vegan!

Just use, as instructed in the ingredient list, a flax meal-warm water mixture, and Voila: another perfect addition to your Vegan pie repertoire! I am sure you notice this too: So often in baking natural desserts, we realize that the eggs do not play a major role for the good chemistry of the dessert. Meaning, they are not indispensable to a good emulsion (not like making, say, pound cake or angel cake, where the eggs are key). In a recipe like this apricot coconut pie, all I wanted was to get the ingredients to stick together nicely. And the flax mixture can do just that, without derailing the flavors or textures. So, yay for flax-warm water mixture, vegan diners’ best friend!

Naturally Sweet Ingredients

And just a tiny bit at that. You would be amazed how satisfying it will be, especially because, here as in all my recipes, I use nothing but the real thing. Take a look at this child enjoying my apricot coconut pie, stealing her Mama’s piece!
The apricot filling contains no sugar or sweeteners whatsoever, just them plump dried apricots, sweetening themselves. How perfect would it be to switch from sugary jams and preserves to naturally sweetened dried fruit and berries? More intense flavors too, as it is all fruit!


Babe is enjoying my dessert!


I love to use a large springform pie plate

Apricot coconut pie with ganache topping

It practically gives me with two desserts for the price of one. I use a 14 inch pie plate (much more drama than 2 smaller pie plates!). Stick a 6 inch cake ring (no bottom), down the center of the dessert, and slice right around it, neat little slices. You are left with a small 6 inch round cake. Big dessert gave birth to baby  dessert,  just like that, Mazal Tov!

Three Easy Steps!

Don’t let the multiple steps daunt you. You are in for a great treat, and each step is very easy.

Bars are great too!

Apricot oat chocolate bars

Make it in long narrow tart molds, and cut crosswise in bars.

The final sprinkling of nuts is optional

In the picture, I added them because I brought this dessert for a party, and wanted to be on my best most pro behavior. And indeed it was beautiful and impressive.


The torte is nice and rich. You will get a good 16 servings out of it, even up to 2 dozen small servings..

Batter and Topping:

  • 2 1/2 cups ground unblanched (skin on) almonds
  • 1/2 cup tapioca starch or arrowroot
  • 1 cup unsweetened grated coconut
  • 1 cup coconut oil
  • 2 eggs (egg-free: mix 2 tablespoons flax meal with 1/3 cup warm water)
  • 1/3 cup pure date syrup or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1 1/4 cups soft dried apricots, packed
  • juice and zest of 1 orange

Ganache Topping:

  • 1 cup cocoa nibs
  • 1 tablespoon coconut oil
  • 3 tablespoons date syrup or coconut sugar
  • 1/4 cup canned full fat coconut milk

Optional garnish

A handful chopped toasted almonds or other nuts.


Preheat the oven to 350*.

Make the Batter:

Mix all the batter ingredients by hand. Divide in two equal parts.

Generously spray a 12-inch tart pan (springform is always easiest), or two 8 inch rectangle molds, and press the half the batter firmly in the bottom to compact it.

Make the Filling:

In a food processor, mix the filling ingredients until a smooth paste forms (add a few drops of juice if necessary). Spread the filling evenly on the crust. Arrange the second half of the batter over the filling, gently and evenly.

Bake about 40 minutes, until the top looks nice and golden.

Make the Ganache:

Melt the ganache ingredients (in a small saucepan on a low flame, or in a microwave), and mix until smooth. Let the ganache cool. When the torte is cool, pour the ganache uniformly over it, covering it completely. If you are garnishing the torte with chopped nuts, add them at this point, before the topping firms up.

Let the torte cool. Cut into wedges, or into thin strips if you used rectangle molds.

The torte freezes beautifully, so don't hesitate to make it ahead of time, only please seal it throughly before freezing so it doesn't absorb odors or moisture.

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