We're taking a short hiatus from our protein travels this week, to bring you this delicious summery slice recipe. Many of you have been asking for some sweet treats/snacks that don't include cacao due to allergies or sensitivities. If you've been reading our blog for a while, you'll no doubt have already ascertained that I have a fairly intense sweet tooth (and minor chocolate addiction). Speaking of which - if you're a chocolate lover like me, definitely check out my Ferrero Rocher Choc Hazelnut Truffles, Chocolate Orange Truffles and Raw Afghan Brownie.
But off the chocolate train, this slice is absolutely delicious. It's a healthy take on the traditional Apricot and Coconut Fudge Slice you'll often see in your local bakery, slathered in creamy lemon icing. Yes this will definitely take you on a wee bakery throwback I reckon!
Apricot and coconut is a classic combination, but it's the creamy lemon icing that really takes this to the next level. The tangy tartness from the lemon perfectly offsets the sweetness of the apricots, and the whole combo is, just, well divine.
I've been keeping these in the freezer and taking out a square for afternoon tea with a cup of hazelnut Teeccino or some of our brand new Love Chai Love Tea organic fairtrade naturopathic teas. Truth be told, I've generally been having another one for dessert too. They're that good!
Makes 16 tasty squares
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart
Always use certified organic ingredients where possible
Creamy Lemon Topping
1/2c raw cashews^ (soaked 1-2 hours)
1/8c coconut nectar*
1/8c Lucuma powder (if you don't have this, just double the coconut nectar)
1 Tbsp extra virgin coconut oil (melted)
1 lemon (juice & zest)
Desiccated coconut to sprinkle
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon^To make this slice nut free, simply replace the almonds with 2 cups of oats plus 4 tbsp melted coconut oil, and the cashews with sunflower seeds or 1/2 cup of the hard cream from the top of a can of coconut cream.
As with most of my sweet treats I keep these in the freezer. Because we've soaked the nuts they won't last in the cupboard, so this is definitely the best spot for them.
Hope you enjoy this delicious bakery throwback experience - would love to hear what you think below or over on our Facebook page.
PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend.
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