The sugar cravings kicked in again this week, not sure if it’s the poopy weather and my body telling me to bulk up and hibernate or the lack of sleep I’m getting ergo, complete sugar crash by the afternoon? Either way, I needed to make a sweet treat, but not too icky sweet and bad for you! Enter my Prune and Apricot slices.

I’ve made something very similar in the past but this time I wanted a treat with a difference, a multi-layered treat perhaps (oh, I reckon I can rustle one up!)…There had been a packed of dried apricots looking longingly at me everytime I opened my cupboard so I decided to put them to good use. This may look a complicated treat but I promise you it’s not. To be fair, none of my recipes are mind boggling when it comes to following them, it’s how I like to rock and roll.

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Apricot & Prune Slice
Prep Time
20 mins
Total Time
50 mins
 
Gluten~Dairy~Egg~Soya Free
Author: Glutarama
Ingredients
  • 200 g dried prunes
  • 100 g GF oats
  • 50 g coconut oil
  • 50 g dessicated coconut
  • 50 g nut butter I used cashew nut
  • 1 tbsp carob flour you can use cocoa powder in its place
  • For the apricot layer;
  • 200 g dried apricots
  • 30 g coconut oil
  • 1 tbsp water
  • For the chocolate topping;
  • 100 g 70% chocolate
Instructions
  1. Simply add all the base ingredients to a blender/food processor and whizz them all up until they come together into a paste.
  2. In a lined square brownie tin (mine's 8"x8") press the prune mixture down firmly.
  3. Repeat the blending process with the apricot layer ingredients, the water is to loosen the mixture to enable you to whizz it all up.
  4. Add this layer to the tin and smooth evenly to the edges
  5. Melt the chocolate in the microwave (careful not to burn, 70% has a tendency to do this if you're not careful)
  6. Smooth the chocolate over the top of the apricot layer.
  7. Pop in the fridge for 30mins for the chocolate and layers to harden off
  8. Cut into 12 equal size squares
Recipe Notes
I keep these squares in the fridge to keep them hard and fresh.