Apricot Cacao and Prune Slice
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.
Servings: 9
Calories: 298kcal
Ingredients
- 200 g dried prunes
- 100 g gluten free oats
- 50 g coconut oil
- 50 g desiccated 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% dairy free dark chocolate
Instructions
- 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
Notes
I keep these squares in the fridge to keep them hard and fresh.
Nutrition
Calories: 298kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 6mg | Potassium: 538mg | Fiber: 6g | Sugar: 21g | Vitamin A: 975IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg