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Apricot and Coconut Slice

No-Bake Apricot and Coconut Slice will be a new favorite for both how easy it is to make, and how easy it is to devour! The slices of this fresh and fruity dessert are perfect for taking to a party or keeping in the fridge for after-dinner snacks.

To make this treat, just puree everything in the food processor and sprinkle with a layer of flakey coconut. It’s really that simple.

This recipe for Apricot Coconut Slice is vegan-friendly. Need more vegan dessert ideas? How about Vegan Zucchini Bread? It’s a moist, dense bread that will keep you feeling full. Looking for something sweeter? How about these Vegan Vanilla Cupcakes?

Why You’ll Love Apricot Coconut Slice

Apricot and coconut slice is an incredible dessert option for a number of reasons.

1. First of all, it’s incredibly easy to make.
2. It uses just a few simple ingredients.
3. While I struggle to say this is a healthy treat, it’s definitely healthier than some sweets. It has no refined sugar and is made with nutritious ingredients like almonds, chia seeds, and apricots.
4. It’s a really nice treat to enjoy on its own, but you can also pair it with other sweets for a more decadent dessert.

Helpful Equipment To Make

These tools will help make this no bake recipe even easier!

• Food processor
• Measuring cups and spoons
• Spatula
• Baking pan
• Parchment paper

Recipe Ingredients

• 300 grams of dried apricots
• 1 cup of shredded coconut, divided (1/4 of a cup to be put to the side)
• ¾ cup of almond meal
• 3 tbsp of maple syrup
• 1 ½ tsp of vanilla extract
• 1 ½ tbsp of chia seeds
• 2 tbsp of water

How To Make Apricot and Coconut Slice

Add the dried apricots to your food processor and pulse until finely chopped. Add in ¾ cup of the shredded coconut (reserve ¼ cup), almond meal, chia seeds, vanilla, maple syrup, and water.

Puree everything until completely combined. The mixture will be sticky and should come together easily.

Line and 8-inch square dish or baking pan with parchment paper. Sprinkle a bit of the reserved coconut into the pan, making sure it’s evenly distributed. This will help the bars come off the baking paper later.

Use a spoon or spatula to empty the contents of the food processor into the baking pan. Press it around the pan until it’s firmly flattened and smooth on top.

Sprinkle the remaining coconut over the top of the apricot mixture.

Place in the fridge for at least an hour, then slice into bars. 1×1 inch squares work well, but any size will do. Place back in an airtight container and store in the fridge.

Prep Time

These yummy Apricot Bars only take 5 minutes to prep and make from scratch.

What Can I Serve with Apricot and Coconut Slice?

Apricot and coconut slice can be enjoyed on its own as a snack or dessert. But if you want to make it even more decadent, you can dress it up! Here are a few things I think go really well with these Apricot Coconut Bars:

• Top with a dollop of whipped cream and some fresh berries.
• Enjoy with a scoop of vanilla ice cream, or try rum pecan.
• For a deliciously special breakfast, crumble a few apricot bars over a bowl of vanilla yogurt.

Recipe Variations

Apricot Coconut Slice is already naturally vegan and gluten free, but you can also customize the recipe pretty easily if you are missing an ingredient or just want to mix it up. Here are a few ingredient substitutions you can make:

Almond meal: Substitute any other nut meal or flour, such as hazelnut meal or oat flour.

Maple syrup: Use honey or agave nectar instead. You can also use a bit of brown sugar but you’ll need to add a touch more water.

Chia seeds: Use flaxseeds or psyllium husk.

Dried apricots: While these are the primary ingredient in the recipe. You can replace them with other dried fruits (or a mix) like dates, figs, or raisins.

Tips & Tricks and Recipe Notes

• To help soften the apricots, you can soak them in hot water for 10-15 minutes. This is really helpful if your apricots are a bit old and getting too dried out. They’ll blend a lot easier and be a much smoother consistency.
• Buy yourself a good, high-speed food processor. There are lots of low-cost food processors on the market and they’ll work, but getting a good quality blender or food processor will really help you get your mixtures to the proper consistency faster and easier.
• Let your chia seeds soak. When you soak your chia seeds, they turn into a gel-like substance and this can really help bind your mixture together. Just cover them with water for 10-15 minutes, drain, and add them to your food processor.
• Press the mixture very firmly into the baking dish. You can use a spatula or spoon, or even the flat bottom of a drinking glass to help you. If you find the mixture is sticking too much, lightly dampen the bottom of your glass.

How to Store

For best results, store your Apricot and Coconut Slice in the fridge in a container with a tight lid. It will stay fresh for up to a week. You can also freeze your slice for up to three months.

FAQs

Can I double this recipe?

Yes, it’s easy to double this recipe. As long as your food processor has a large enough capacity, just go ahead and double the ingredients. You can either make a very thick slice in an 8×8 inch pan, or use a 9×13 to make more bars.

How long do you soak apricots?

Apricots don’t need to soak long, about 10-15 minutes. If they are really dry, you might want to soak for a bit longer. Make sure your water is nice and hot, almost boiling water is best.

Conclusion

No bake apricot and coconut slice is a delicious and wholesome snack or treat that you can whip up in minutes and enjoy all week long. If you’ve been looking for a way to keep yourself full of energy or get some extra nutrients into your kids, this yummy dessert bar might be exactly what you need!

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