by Buffy Ellen 0 Comments

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.

Lemon Coconut & Apricot Fudge Slice

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.

Lemon Coconut & Apricot Fudge Slice

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!

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Lemon, Coconut & Apricot Fudge Slice

Lemon Coconut & Apricot Fudge Slice

Makes 16 tasty squares

Make with

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

Apricot & Coconut Fudge
2c raw almonds^ (soaked overnight - rinse, drain and dry well)
1c desiccated coconut
2c dried apricots
1/2 lemon (juice & zest)
1/8 tsp organic rock salt

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.
* You can also use brown rice malt syrup in place of the coconut nectar here.

How to
  1. Blend base ingredients in your food processor until a sticky cookie dough type texture forms, then press mixture into a lined baking tray and put in the freezer.
  2. Blend topping ingredients until super creamy (there shouldn't be any cashew lumps whatsoever when you're finished). If your processor is not that strong, scrape down the lid and sides of your machine one or two times and blend again to remove any last lumps. Pour on top of base and spread evenly.
  3. Sprinkle with coconut, put in the freezer overnight, and in the morning slice into 16 squares.

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.

x Buffy-Ellen

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. 

Lemon Coconut & Apricot Fudge Slice



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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