Thursday, 16 January 2014

Raw Apricot and Coconut Slice

This slice is delicious, creamy and a little tart! You wouldn't even believe it was dairy free. The base was inspired by Julia and Libby's lemon and coconut slice, and the topping was inspired by Petite Kitchen's raw lemon truffles. The best of both worlds in one slice, yum!

3/4 cup oats  
3/4 cup desiccated coconut
1 cup of dates
1 teaspoon of organic vanilla extract

1. In a food processor add the oats, coconut, dates and vanilla. Blend all the ingredients together until the mixture it has a sticky, paste like consistency. 

2. Press into the bottom of a square-baking pan and put in the fridge. 

Top Layer: 

1 1/2 cups unsweetened desiccated coconut 
1 cup ground almonds 
4 tablespoon extra virgin coconut oil 
4 tablespoon agave or honey (not vegan)  
1/4 cup of fresh lemon juice
1 teaspoon pure vanilla extract 
1 cup of diced dried turkish apricots 
a pinch of sea salt

1. In a food processor, add all of the ingredients. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

2. Spread mixture across the top of the base, and smooth out with a spatula.

3. Chill in fridge for at least 30 minutes to 1 hour, or the freezer for 15 minutes. The slice is best eaten when kept in a super cold fridge or even the freezer!

Slice into bite sized squares and keep refrigerated or frozen in an airtight container. They can be kept for about a week.


Kim xx

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