Apricot Slice
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
Ingredients
Cookie Base:
- 1 ½ cups gluten-free quick oats
- 6 tbsp maple syrup
- 1 tbsp hot water
- 1 tbsp coconut oil
Filling:
- 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
Instructions
- Process all cookie base ingredients into a sticky fine-crumb consistency (note:if the mixture seems a bit too dry, add another tbsp water, if too wet, adjust by adding a few more tbsp 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!).
Find it online: https://www.unconventionalbaker.com/apricot-slice/
