Apricot and Pecan Slice

This delectable little slice, full of chewy, nutty textures and sweet pops of soft, sticky apricot, is the perfect 3pm pick-me-up, or as my husband suggested, a handy treat to take on a hike. It sits somewhere between a muesli bar and a slice, with just enough sweetness, but not too much. I have used sulfur-free apricots from @wholefoodsrefillery, which are sweeter than your usual and free of nasty preservatives (hence their darker colouring). This slice is super simple to whip together and is full of nourishing ingredients to keep you satiated. If you cannot find cashew coconut butter, simply replace that with another 2 tbsp. almond butter and 1 tbsp. extra of coconut oil.

2 tbsp. almond butter

2 tbsp. cashew coconut butter

1 tbsp. coconut oil

1 tbsp. raw honey

2 tsp. vanilla extract

Pinch of salt

1 cup toasted pecans

1 cup dried apricots

1 cup shredded coconut

1.     Toast your pecans in the oven or a frying pan, if they are not already toasted (watch them carefully).

2.     Roughly chop the pecans and dried apricots and set aside.

3.     Add the almond butter, cashew coconut butter, coconut oil, raw honey, vanilla and a pinch of salt to a small saucepan and gently soften over low heat. Whisk together when warm and softened, and remove from the heat.

4.     Add the pecans, apricots and shredded coconut to the saucepan and stir until well-coated in the nut butter mixture.

5.     Line a loaf tin with baking paper and tip the mixture in, spreading it out evenly. Press it down firmly with the back of a spoon and place into the freezer to firm up for at least 2 hours.

6.     Remove, slice into squares and enjoy! Best stored in the refrigerator or freezer.