This recipe really excites me. As a kid one of my favourite treats was apricot delight. I remember my Mum buying bags of this moreish delicious sweet and my sister and I eating the whole bag before it had time to hit the pantry shelf. If there were any left it would be put in our lunch boxes for school, and my day would be made as I pulled it out for recess.
Good old apricot delight is, literally, such a delight as it usually contains more sugar than apricot, making it o-so-sweet and incredibly addictive. It’s not the best thing to reach for at 3pm when you need a bit of a pick-me-up. So, I decided to reinvent the classic and make it a little easier on your blood-sugar levels. While my recipe has no added sugar it still does contain fructose from the apricots and the teeny splash of maple syrup, but as a small sweet treat at work, or for the school lunch box it’s a great alternative than eating refined sugary snacks. You’ve got to live a little hey!?
400g whole dried apricots
80g halved dried apricots, roughly chopped
80g almonds raw
60g desiccated coconut
1 tsp coconut oil
1 tsp maple syrup
pinch vanilla powder
extra ½ cup desiccated coconut (to roll in)
HOW IT’S DONE
To make these tropical delights you’re going to need a food processor. I’ve come to realise that my recipes often require the use of this machine, they are quite expensive but certainly pay off. A well worth investment! You also need to get your hands on two different types of apricots. Whole dried apricots are the lighter, more plump and juicy kind. You’ll also need the halved dried apricots that are often a little darker orange in colour and more chewy in texture. Getting the two is important as you get the sweetness and the softness from the whole dried apricots, and the tangy chewiness from the halved apricots.
To begin, place all ingredients apart from the halved apricots, coconut and almonds in the processor. Mix for approx. 3 minutes or until the apricot is very finely chopped and all ingredients are combined together. Add the almonds and desiccated coconut and blitz for another minute until the almonds are chopped up. Tip out this mixture onto a work surface and knead the apricot ‘dough’ together with the chopped halved apricots. Once combined roll the mixture into a long log - this recipe should make a log about 40cm long and 4 cm in diameter. Once you have a nice even shape, roll the log in the remaining desiccated coconut. Wrap in glad wrap and carefully place in a refrigerator for at least 2 hours to firm up.
Once you have chilled, remove from the fridge and slice into 1cm pieces. This recipe will make around 40 pieces.
I hope these delights will take you straight back to school lunchboxes and afternoon tea time, but are more satisfying, delicious, and without the guilt!
Photography by Andy Stavert