I make this slice regularly for my girls’ lunchboxes. It really only takes about 10-15 minutes to make, so it is easy to prepare the night before and it is a very adaptable recipe. Instead of sunflower seeds you can add in dark chocolate chips, and trust me, everyone will love it! Because my kids already eat enough chocolate I started adding in nuts or seeds instead and they really liked it. Sweetened with dried apricot only the coconut thread adds a good dose of healthy fats.
Original recipe from my cookbook partner Kate at Keeping it Real.
Apricot and Coconut Slice
1/4 cup almond flour
2 tbsp coconut flour
1/2 cup coconut thread
1/2 cup sunflower seeds or chocolate chips
1/2 cup dessicated coconut
1 cup dried apricots, roughly chopped
1/4 cup melted butter or coconut oil
1 tsp vanilla extract
- Preheat oven to 180C. Line a standard baking tin (slice tin) with baking paper
- In a food processor, combine the apricots, desiccated coconut, oil or butter, egg, and vanilla. Pulse until combined but not smooth. Alternatively you can chop the apricots by hand and add to the other ingredients in a bowl, mixing well.
- In a separate bowl mix the almond flour, coconut flour and coconut thread. Stir in the sunflower seeds or chocolate chips.
- Add the apricot mix to the dry ingredients and mix well. The mixture will be firm.
- Bake for approximately 15 minutes, until lightly golden.
Allow to cool, remove from the tin and slice. This will keep in an airtight container for a couple of days or in the fridge for up to a week.