chop 1/2 cup of apricots into small pieces in food processor and place in a bowl
add the other half of the apricots to the food processor and process into a creamy paste
mix together the chopped apricots, apricot paste, shredded coconut, coconut butter, coconut oil and lemon zest. Mix all ingredients by hand until combined.
line a small or medium loaf pan with parchment paper and pat the mixture onto the bottom of the pan to approximately 1/2-inch thickness. I used an 8½” x 4½”-inch medium loaf pan, and this recipe only covered approximately 3/4 of the pan.
refrigerate for about 1 hour and cut into small squares