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.
- 1/4 cup sliced almonds
- 1 1/2 cups dried apricots (preferably unsulphured)
- 1/2 cup almond meal
- 1/4 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.
This post contains an affiliate link to the 6″ springform pan I used.