A little while back I posted my Carob Nut Slice and I mentioned that I had other variations on my “no-bake nut slice” concept. Well let me introduce Apricot Cashew Slice!
I love making these nut slices and knowing that I have a tasty, healthy treat available when I feel like it. I also like that these slices are not baked, so you get all of the benefits of the raw ingredients, particularly the coconut oil.
The slice should be kept in the fridge to keep it hard and firm, otherwise the coconut oil which binds it will soften at room temperature.
Apricot Cashew Slice
1 cup crispy almonds*
1 cup roasted cashews
½ cup crispy sunflower seeds*
1 cup dried apricots (I prefer organic Turkish apricots), finely chopped
1 cup shredded coconut
1/3 cup coconut oil, gently melted
¼ cup raw honey (liquid is easiest to work with)
Level ½ teaspoon sea salt
1 tablespoon vanilla extract
1. Gently melt coconut oil in a pan over low heat.
2. Place almonds, cashews and sunflower seeds in food processor and pulse until finely chopped but not pulverized.
3. Add apricots, shredded coconut, coconut oil, honey, salt and vanilla to the food processor and pulse until the mixture starts to clump.
4. Line a large shallow dish with parchment paper and spread the mixture about 1 cm thick.
5. Refrigerate for several hours until firm.
6. Slice into small squares and store in an airtight container in the refrigerator.
* Crispy nuts is a Nourishing Traditions cookbook concept, where it is recommended to soak nuts in warm, salted water for up to 24 hours (to help neutralize phytic acid), then to dry the nuts at a low temperature (I use my dehydrator) until they are completely “crispy”. I follow the same process with sunflower seeds.
Linking to: Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Full Plate Thursdays @ Miz Helen’s, Fight Back Friday @ Food Renegade, Sunday School @ Butter Believer, Monday Mania @ Healthy Home Economist, Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager