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.
- 1½ 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 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!).
This recipe contains an affiliate link to the apricot jam I used to make it (though I find it’s cheaper to purchase in store).