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Apricot and Coconut Slice stacked up with a cut up slice in the background

Apricot and Coconut Slice

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  • Author: Sam
  • Total Time: 1 hour 10 minutes
  • Yield: 20 slices 1x


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?


Units Scale
  • 300 grams of dried apricots
  • 1 cup of desiccated coconut (1/4 of a cup to be put to the side – approx 25 grams) 3/4 cup of almond meal
  • 3 tablespoon of maple syrup
  • 1 1/2 teaspoon of vanilla extract
  • 1 1/2 tablespoon of chia seeds
  • 2 tablespoon of water


  1. In a food processor, add the dried apricots. Blitz until until finely chopped.
  2. Add in ¾ of a cup of desiccated coconut, almond meal, chai seeds, vanilla extract, maple syrup and water.
  3. Blitz until completely combined. The mixture should be fairly sticky but easy to come together.
  4. Grab the left over desiccated coconut (¼ cup), place in a bowl.
  5. Line an 8 inch square dish or baking tray (or whatever size you have) with baking paper.
  6. Sprinkle some of the coconut into the empty tray, making sure it’s eventually distributed. This will help the slice come off of the baking paper later.
  7. Using a spoon or spatula, spoon the apricot mixture into the tray and make sure to firmly flatten and smooth the mixture.
  8. Add the remaining coconut to the top of the mixture.
  9. Refrigerate for an hour before removing to slice into sizes of your choosing. I cut mine into 5-6cm cubes.
  10. Store in an airtight container in the fridge.


  • You can use maple syrup, honey, or even golden syrup (popular in Australia).
  • Store these apricot balls in the fridge for up to 7 days or you can freeze them for up to 3 months.
  • These are refined sugar-free, gluten-free and vegan
  • By adding in the Almond meal and chai seeds, you’re adding in adding fibre into this recipe.
  • If you don’t have a food processor you can cut the apricot finely and hand mix the ingredients, it will take some elbow grease.

  • Prep Time: 10
  • Chill time: 60
  • Category: Snack
  • Method: Food Processor
  • Cuisine: International
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