No-Bake Apricot Delight Slices (Print Version)
# Ingredients:
→ Main Ingredients
01 -
400g whole dried apricots (the plump, juicy kind)
02 -
80g halved dried apricots, roughly chopped (the darker, chewier kind)
03 -
80g raw almonds
04 -
60g desiccated coconut (plus extra ½ cup for rolling)
05 -
1 teaspoon coconut oil
06 -
1 teaspoon maple syrup
07 -
Pinch of salt
08 -
Pinch of cinnamon
09 -
Pinch of vanilla powder
→ For Coating
10 -
½ cup desiccated coconut
# Instructions:
01 -
Place the whole dried apricots, coconut oil, maple syrup, salt, cinnamon, and vanilla powder in a food processor. Process for approximately 3 minutes or until the apricots are very finely chopped and all ingredients are well combined.
02 -
Add the raw almonds and 60g desiccated coconut to the food processor. Blend for another minute until the almonds are chopped into small pieces but still provide some texture.
03 -
Transfer the mixture onto a clean work surface. Add the roughly chopped halved dried apricots and knead everything together by hand until the chopped apricots are evenly distributed throughout the mixture, forming a sticky 'dough'.
04 -
Shape the mixture into a long log, approximately 40cm long and 4cm in diameter. Try to make it as even as possible for uniform slices.
05 -
Spread the extra ½ cup of desiccated coconut on your work surface. Roll the log in the coconut, pressing gently to ensure it adheres to all sides of the log.
06 -
Wrap the coconut-coated log tightly in plastic wrap. Refrigerate for at least 2 hours, or until firm enough to slice cleanly.
07 -
Once chilled and firm, unwrap the log and use a sharp knife to slice it into approximately 1cm thick rounds. This recipe should yield around 40 pieces. Store in an airtight container in the refrigerator.
# Notes:
01 -
Using two types of dried apricots gives both sweetness and tang to this treat.
02 -
These can be stored in an airtight container in the refrigerator for up to 2 weeks.
03 -
For a different flavor, try substituting the almonds with pistachios or cashews.