My Apricot Cacao Raw Squares came following a major lull in energy. 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 Apricot Cacao Raw Squares.
I’ve made something very similar in the past in the form of my Cherry Choc Raw Squares 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 every time 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.
Can I make these Apricot Cacao Raw Squares without nuts?
You could swap out the nut butter with a dairy free plant butter if you wish or a dairy free chocolate spread (nut free of course). This actually sounds really appealing to me and I am going to make this myself. if you are not a fan of coconut then the options you have are; swap the desiccated coconut to extra gluten free oats. Change the coconut oil for plant butter (I use Flora plant butter if you need a recommendation).
How should I store my raw apricot and prune squares?
This is the best bit about these no-bake squares. These Apricot Cacao Raw Squares keep so well in the fridge for up to a month (probably more, but they’ve never lasted that long). I simply keep them in a Tupperware container with a lid on to prevent fridge smells changing the flavour of your treats.
Apricot Cacao Raw Squares Recipe
Not as difficult as it looks, these Apricot Cacao and Prune Slices are actually really simple to make yet impressive enough to gift. A great alternative to baked goods, these can be kept in the fridge and used to snack on for up to a month.
- 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
- 200 g dried apricots
- 30 g coconut oil
- 1 tbsp water
- 100 g 70% chocolate
- Simply add all the base ingredients to a blender/food processor and whizz them all up until they come together into a paste.
- In a lined square brownie tin (mine’s 8″x8″) press the prune mixture down firmly.
- Repeat the blending process with the apricot layer ingredients, the water is to loosen the mixture to enable you to whizz it all up.
- Add this layer to the tin and smooth evenly to the edges
- Melt the chocolate in the microwave (careful not to burn, 70% has a tendency to do this if you’re not careful)
- Smooth the chocolate over the top of the apricot layer.
- Pop in the fridge for 30mins for the chocolate and layers to harden off
- Cut into 12 equal size squares
I keep these squares in the fridge to keep them hard and fresh.
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