Some days I'm in the mood for something completely non-fussy. These raw almond apricot slices (or cookie bars) were a result of one of those moods... 2 minutes to process. 2 hours to set. A pinwheel of delicious fruit and nut slices to tuck into.
When I made this I was inspired by a craving for something like a fig cake. You know, the kind you have with a slice of cheese...? Only when I went to make it I spontaneously swapped the figs out for apricots. Reaching past them on the shelf suddenly made me wonder why apricots are such an overlooked item in desserts... Dates & figs are a more common choice. But apricots can be quite special in their own way. They're delicious, healthy, sweet, sticky, ... orange... and they taste so good with almonds. Perfect what what I had in mind here.
I made this in a 6" springform pan (pic below), but it can easily be made in any kind of round dish with a bit of a rim, pie plate, or tupperware container of a similar size. Slightly taller, slightly thinner, round or square -- doesn't quite matter -- go with whatever shape you're in the mood for. I also lined mine with some plastic wrap for easier handling and storage.
Simple. Sweet. Satisfying. Balanced. And I love how simple it is to make. And it's quite allergy / special diet friendly -- no gluten or grains, no dairy, refined sugar, or oils -- a sweet treat to share with others, or to keep stashed for a delicious and wholesome pick-me-up snack.
Raw Almond Apricot Slice
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 slices
- ¼ cup sliced almonds
- 1 ½ cups dried apricots (preferably unsulphured)
- ½ cup almond meal
- ¼ cup whole almonds
- 2 tbsp agave (or maple syrup)
- 2 tsp almond extract
- 1 tsp pure vanilla extract
- Line a 6" springform pan with a large piece of plastic wrap (leaving the edges to hang over the rim along the sides). Evenly sprinkle the sliced almonds along the base of the pan. Set aside.
- Process all remaining ingredients in a food processor into a sticky mixture with a fine crumb to it (don't over-process into a paste!). Carefully spoon this mixture into the pan over the sliced almonds. Even it out with the back of a spoon and flatten it into a disk as best as you can. Cover with the plastic wrap edges. Freeze for 2 hours to set until firm. Unwrap, slice and enjoy! Keep leftovers frozen.
Katie McC says
I love this recipe so much! Is it not the best summer raw dessert ever? I am dreaming of so many different things I can make with it like a Christmas tree, or wreath, maybe even more intricate designs like a wave or flowers. I'm so glad I found your site through Pinterest, especially as a girl who eats dairy and GF!
Thanks so much, Katie! I really love this recipe too -- it's so simple and so versatile. And definitely easy to dress up :)
looks yummy. thankyou
Thanks NinaBean :). Enjoy it!