Apricot and Lemon Slice

Dairy Free

Suitable For Paleo Diet

Refined Sugar Free

Desserts

Apricot and Lemon Slice

20mins

Easy

Our Apricot and Lemon Slice is just the taste of summer epitomised in a Bar. Zesty, sweet and creamy it's a divine little slice of yumminess. This is just the thing if you're heading off on a picnic, just pop it in a cool bag and off you go! We use the brown apricots, these have no sulphites added to them and are much richer in flavour as well as being highly nutritious! They've got fibre, vitamins (A, C, and E), minerals (calcium, potassium, iron), and antioxidants, clever little fruits.

IngredientsMethod

Ingredients

Base

1 cup toasted buckwheat

1 cup dessicated coconut

1 cup (150g) dried chopped apricots (see note)

3 large pitted medjool dates

1 cup almonds

Zest and juice if 1 lemon

1 Tbsp raw manuka honey (opt)

½ Tbsp water if needed

Icing

½ cup cashew nuts

Flesh of one lemon (take pips out and avoid the white pith)

1 ½ Tbsp maple syrup

1 ½ Tbsp coconut oil

½ tsp vanilla

To decorate

Lemon zest/curls

Coconut chips

Method

To make the Base. In a food processor add all your dry ingredients for the base – buckwheat, coconut, apricots, Medjool dates and almonds. Process until well chopped. Add in the lemon and honey. Process until it holds together when pressed. If needed you can add a little water to help with this.

Take the mix and press into moulds or a lined bake tray

To make the icing. Take a small blender and process the cashews until fine. Add to this the maple syrup, lemon flesh, oil and vanilla. Blend until smooth. You may need to scrap down the sides a few time. Spread over your base. Top with coconut chips and lemon zest if desired.

Note – I use the brown apricots, these have no sulphites added to them and are much richer in flavour as well as being highly nutritious!

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Apricot and Lemon Slice

Apricot and Lemon Slice

Ingredients

Method

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