Preheat oven to 350F (180C).
Beat egg yolks until frothy, then add honey and ghee (or other fat).
Stir baking soda into coconut flour, then stir into wet mixture.
Add water, mix until combined.
Grease and flour a 8x8 pan. Scatter the crust mixture throughout the pan by dolloping the mixture with a spoon, then use your hands to spread and press down the dough evenly.
Spread the apricot butter across the dough.
Grind walnuts to meal.
Whip egg whites until stiff.
Add rapadura (or xylitol) and whip, then walnut meal.
Spread egg white mixture over the jam on the crust, bake for 20 min. or until darkish golden.
Cool before cutting into squares and enjoy!