Sometimes unexpected kitchen things happen. And sometimes these unexpected happenings blow you away. These simple tofu apricot slices were definitely one of those cases.
I bought some tofu to make a cake with. Cake happened, but the tofu ended up being left out. I had a jar of apricot jam I got for a another baking idea, but it too ended up not making it into the final recipe. So I had this package of tofu in hand and this jar of apricot deliciousness... into the blender these two went along with a few simple extras. Before I knew it, I couldn't stop eating the filling with a spoon straight out of the machine...
The maple oatmeal crust is also a component that takes this to the next level. It tastes like a delicious soft oatmeal cookie and goes so well with this filling. Another can't put that spoon down feature of these delicate slices...
On that note, if you can't do oats (or grains), you can do a simple base with raw cashews (you'll need probably twice as many as the oats the recipe calls for, and a lot less maple syrup), or another nut if you prefer will work too.
The result is a really lush, fluffy, delicate, melt-in-your-mouth little treat -- not quite like cheesecake, nor exactly like a vanilla custard slice, but something in between those two textures, and with a lovely tangy (but sweet) quality.
One final note: I really wanted to make this without the coconut oil in there (for the coconut-free crowd and also just for those who [like myself, actually ?] don't always do so well with a lot of oils... If you're one of those people you can leave it out and just enjoy this like a pudding instead.
The coconut oil helps this to set in the freezer without becoming a block of ice.. so it's good for texture and shape if you want it in slice form. But otherwise, this is quite delicious in a jar, with a spoon, and the crust (leave the oil-out) crumbled in. Tried and tested it for ya!
Also note though that the coconut oil flavor definitely comes through in this. So if making for someone who's not a fan I recommend going with refined coconut oil for a less pronounced taste.Print
Lush, delicate melt-in-your-mouth apricot slices with a soft maple oatmeal cookie crust. Perfect grab and go snack. Vegan, gluten-free, no refined sugar.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 slices
- Category: Slices
- Method: No-Bake
- Cuisine: Dessert
- 1 ½ cups gluten-free quick oats
- 6 tbsp maple syrup
- 1 tbsp hot water
- 1 tbsp coconut oil
- 300 gr / 10.6 oz firm silken tofu
- 284 gr / 10 oz fruit-sweetened thick apricot jam (I used 1 jar of St. Dalfour, though any fruit-sweetened brand will do)
- 6 tbsp maple syrup
- 4 tbsp coconut oil
- 1 tsp pure vanilla extract
- Process all cookie base ingredients into a sticky fine-crumb consistency (note:if the mixture seems a bit too dry, add another tablespoon water, if too wet, adjust by adding a few more tablespoon oats). Transfer this mixture into a parchment lined 7" x 5" tupperware container (or any dish of a similar size). Press down into a thin flat crust along the bottom. Freeze while working on the next step.
- Blend all filling ingredients into a smooth consistency. Pour over the crust. Freeze overnight or for at least 6 hours to allow the mixture to set.
- When ready to eat, cut into slices and enjoy! Keep leftovers frozen (they melt quickly!).
Can you use just fresh pureed fruit instead of jam?
Christian Stanley says
This is a nice recipe, thank you for the detailed recipe.
Made this delicious apricot slice twice, going to make it again tomorrow as I need to buy the ingredients. Everyone loves the slice, it's absolutely YUM! It's melt in the mouth texture, so creamy and tasty. Your blog is the best, I've made many of your recipes and not one has failed, and to have treats that are not damaging to our health is worthwhile making. Thank you so much Audrey for sharing.
Thanks for the lovely feedback, Wanda :) I'm so happy you and your family like this slice. It's such a simple, but delicate treat.
Looooove this. I had the same main ingredients in the fridge and had to use up the silken tofu because i had already opened up the package to make tofu nuggets for Amal. I wasn't patient enough to make the slice and wait for it to set, so I made the descontructed version and put almond meal in the crust. Amazing. I used less maple syrup than called for and it was awesome. Yum yum yum.
Thank you so much, Nissrine! :) I loved seeing your creation and almond meal addition. Having this in a cup is my personal choice too -- tastes so much like yogurt ?
Natalie | Feasting on Fruit says
You know I had a similar incident recently--bought tofu for a recipe, ended up not using it. But my block is still sitting in the fridge and has been for weeks while yours is off doing delicious apricot things! I clearly need to keep more jam in my house, that seems to be the fruity spark for so many of your lovely treats. I think I would have to go half and half, pudding and freezer cake--both just sound so good. And those beautiful flowers are the perfect accent with this delicate pale peach color too :)
Haha. What can I say, my tofu is more adventurous than your tofu ? Just kidding. I can't wait to see what your block ends up being up to!
I think apricot jam must and shall be a staple here at all times -- it's been the star or savior of so many desserts that it earned its own spot in the pantry by now!
Sarah | Well and Full says
This slice looks absolutely perfect, Audrey... the texture looks so creamy and dreamy!! :)
It is -- the texture turned out really nice. Sometimes I worry with freezing tofu as you can end up with something sort of "icy", but this turned out nice and creamy.