Lemon Apricot Slice

This is my version of the classic slice you can get from most bakeries in NZ. I’ve used organic dried apricots to add sweetness — look for the dark brown ones that haven’t had sulphur added. Apricots are a great addition to your iron intake, and guess what enhances iron absorption? Vitamin C! Thank goodness for the lemon.

Course Dessert, Snack

Cuisine New Zealand

Keyword apricot, be good organics, cacao powder, coconut, easy, fudge, healthy, lemon, low sugar, raw, refined sugar free, slice, vegan, vegetarian

Prep Time 15

Set Time 6

Total Time 6 15

Servings

Calories 164kcal

Author Buffy Ellen Gill

Cost $14

Equipment

Food processor
Blender

Ingredients

Apricot Biscuit Base

1 c rolled oats
1 c desiccated coconut
1 c almonds
2 c dried apricots
½ lemon zest & flesh
⅛ tsp sea salt

Lemon Icing

½ c cashews
1 lemon flesh
2 tbsp liquid sweetener
1 tbsp coconut oil melted

To Top

shredded coconut
lemon zest

Instructions

Blitz oats and coconut to a flour in a food processor, then add remaining base ingredients and blend until a sticky cookie dough forms. Press mixture into a lined baking tin (I use a 20 x 20cm tin) and put in the freezer.
Process cashews to a fine flour using the smallest blender attachment you have, then add remaining icing ingredients and blitz until super smooth.If your blender is quite large, you may have to scrape down the sides a couple of times to get it creamy. Pour icing over the base, spread evenly, sprinkle with coconut and lemon zest, and put in the freezer overnight to set.

Video

https://www.youtube.com/watch?v=HWV3rcv8jR0

Notes

Gluten free: Use buckwheat, cashews or extra almonds instead of oats.
Nut free: Use sunflower seeds or hemp seeds instead of almonds in the base, or extra For the icing, use ½ cup of hemp seeds or the thick coconut cream from the top of a refrigerated can instead of cashews.
Sugar free: Use date paste in the icing, or a pinch of stevia.
Oil free: Use water instead of coconut You’ll need to store the slice in the freezer, as the icing will soften.
I often add a few drops of lemon oil to this icing to amp up the lemon If so, make sure you use a high-quality food grade oil like the ones I use here.

Nutrition