INGREDIENTS
400g whole dried apricots
80g halved dried apricots,
roughly chopped
80g almonds raw
60g desiccated coconut
1 tsp coconut oil
1 tsp maple syrup / honey
pinch salt
pinch cinnamon
pinch vanilla
extra ½ cup desiccated
coconut (to roll in)
Preparations
To make these tropical
delights you’re going to need a food processor/ mixer. You also
need to get your hands on two different types of apricots. Whole dried apricots are the lighter, more
plump and juicy kind. You’ll also need
the halved dried apricots that are often a little darker orange in colour and
more chewy in texture. Getting the two
is important as you get the sweetness and the softness from the whole dried apricots,
and the tangy chewiness from the halved apricots.
To begin, place all
ingredients apart from the halved apricots, coconut and almonds in the
processor. Mix for approx. 3 minutes or
until the apricot is very finely chopped and all ingredients are combined
together. Add the almonds and desiccated
coconut and blitz for another minute until the almonds are chopped up. Tip out this mixture onto a work surface and
knead the apricot ‘dough’ together with the chopped halved apricots. Once combined roll the mixture into a long
log - this recipe should make a log about 40cm long and 4 cm in diameter. Once you have a nice even shape, roll the log
in the remaining desiccated coconut.
Wrap in glad wrap and carefully place in a refrigerator for at least 2
hours to firm up.
Once you have chilled,
remove from the fridge and slice into 1cm pieces. This recipe will make around 40 pieces.
I hope these delights will
take you straight back to school lunchboxes and afternoon tea time, but are
more satisfying, delicious, and without the guilt!
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