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Apricot Slice

This Apricot Slice is a no-bake easy slice recipe paired with a smooth 3-ingredient lemon-infused icing! Using dried apricots and desiccated coconut, this quick slice recipe will soon be on rotation in your household. 

Apricot slices on a serving platter

Apricot Slice

A dried apricot slice is one of those recipes that stays classic and will be made for years to come.

Although this isn’t quite a healthy apricot slice, it’s an easy one that uses minimal ingredients, just like my no-bake vegan lemon slice.

With the added icing and hint of lemon, finishes this slice off nicely. 

Like my easy passionfruit slice, this apricot slice uses sweetened condensed milk and butter to stick together the crushed biscuits, dried apricots, and desiccated coconut.

The soft yet firm base pairs beautifully with the creamy lemon icing on top.

Close up image of slices showing the inside

🍑 Why You Will Love This Slice

  • No-bake recipe: only requires heating on the stovetop and chilling time in the refrigerator.
  • Dried apricots and sweetened condensed milk: create a sweet yet creamy flavor and texture. 
  • Easy 3-ingredient lemon icing: adds the perfect touch and flavor to this apricot coconut slice. 

Easy slice recipes such as this recipe is great to keep on hand, just like my Easy Lemon Coconut Slice and Hedgehog Slice.

📋 Ingredient Notes & Substitutions

Individual ingredients needed to make this apricot slice are arrowroot biscuits, desiccated coconut, dried apricots, condensed milk, unsalted butter and vanilla extract.
  • Arrowroot biscuits: I use store-bought plain arrowroot biscuits. You can also use plain digestive biscuits. Any plain sweet biscuits will work. Make this slice gluten-free by using plain gluten-free arrowroot biscuits. 
  • Dried apricots: Dried apricots are typically bright orange in color. However, organic dried apricots are typically dark in color. You can use either.
  • Sweetened condensed milk: If you would like to make this apricot slice dairy free, you can use sweetened condensed coconut milk (using the same quantity). I’ve used it many times and love it! 
  • Unsalted Butter: I did use regular butter in this recipe which works great. I have not tried using dairy-free butter for this, but if you like to make this completely dairy free, I encourage you to try out dairy-free block butter that you can use in baking and cooking and see how it works out. 
  • Desiccated coconut: Shredded coconut or coconut flakes are too large and will alter the texture of the base. If you had to choose between these two if you don’t have desiccated coconut on hand, I’d opt for shredded coconut. 
SHowing the individual ingredients needed to make the icing
  • Icing/confectioners sugar: Is also known as powdered sugar.
  • Unsalted Butter: As above for the base, use regular butter or try dairy-free block butter for a vegan version of this slice. 
  • Lemon juice: Use freshly squeezed lemon juice as it’s better than store-bought bottled lemon juice. It will produce a more authentic lemon flavor and you only need 1 medium-large lemon! 

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a food processor or high-speed blender, add the packet of biscuits and process them into a fine crumb. Set biscuits aside. 

Step two: Roughly chop apricots into small pieces, the smaller the better. Set aside. 

Showing how small to cut the apricots

Step three: In a medium-sized pot, add butter and condensed milk. Place over low-medium heat and gently warm through until butter has completely melted, stirring occasionally.

Melting together the butter and condensed milk

Step four: Turn off the heat and stir through the vanilla.

Step five: Add coconut and mix until well combined.

Stirring through the vanilla and coconut

Step six: Add crushed biscuits and chopped apricots. Stir through until well combined. 

Mixing through apricots and crushed biscuits

Step seven: Spoon the mixture into the lined pan and smooth out the top to make it an even layer. Transfer to the refrigerator to chill for 1 hour and 30 minutes. 

Mixture spread into pan ready to refrigerate

Step eight: In a small pot, add butter and place over low-medium heat. Warm through until butter has completely melted, stirring occasionally. 

Melting butter for the icing

Step nine: Turn off the heat and stir through the lemon juice. 

Step ten: Add icing sugar and whisk until well combined and no lumps remain in the icing. It will become thick and smooth the more you mix it. 

Whisking through the icing sugar

Step eleven: Pour icing over the chilled base and smooth out evenly.

Return to the refrigerator to chill for a further 2-4 hours or overnight until the icing has set and is firm to the touch.

Spreading icing over the base

💭 Expert Tips

  • Use plain arrowroot biscuits or digestive biscuits for the base: Any plain sweet dry biscuits will work. Make it gluten-free with plain gluten-free arrowroots too! 
  • Crush the biscuits to a fine crumb in a food processor: In a high-speed blender or crush them in a zip-lock bag and run a rolling pin over them to crush them. 
  • Roughly chop the dried apricots into small pieces: Using either a sharp knife or a pair of scissors, this doesn’t have to be perfect but the smaller the better.
  • Chill the base in the fridge for the required time: As it has a soft consistency, it won’t firm up completely but it will hold its shape. However, the longer it sits in the fridge over the next few days, the firmer it will get.
  • Thick icing: Be sure to spread it over the chilled base straight after making the icing to avoid it firming up too much, making it difficult to spread.
Slice cut up and ready to serve

⏲️ Storage Instructions

Store in an airtight container, refrigerated, for 1 week. 

Freeze by wrapping each individual slice tightly in plastic wrap or placing them into an airtight container, storing it in the freezer for up to 3 months.

Thaw overnight in the refrigerator or for several hours at room temperature until soft. Serve chilled or at room temperature.

Bite taken out of one slice

💬 Recipe FAQ’s


Can I roll and shape the mixture into balls?

The mixture before spreading it into the pan is quite soft and on the sloppy side. I would recommend you transfer the mixture into a bowl and refrigerate for 30 minutes or longer until you can successfully roll and shape it into balls. If you choose to do this, there is no need to make the lemon icing. 

How do you cut dried apricots? 

Use a sharp knife to chop the apricots on a chopping board or use scissors to cut them up into small pieces. 

Can I substitute the dried apricots?

You can try swapping the apricots for other dried fruit such as dried cranberries, sultanas, currants, or dried figs. Be sure to chop them up small or add the sultanas/currants as they are. 

Make These Dried Apricot Slices Next

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Featured image for apricot slice

Apricot Slice

Samantha Pickthall
This Apricot Slice is a no-bake recipe paired with a smooth 3-ingredient lemon infused icing!
4.50 from 10 votes
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 5 hours
Course Dessert, Slice, Snack
Servings 20 squares
Calories 172 kcal

Ingredients
 
 

Base

  • 1 packet (200g) store-bought plain arrowroot biscuits or plain digestive biscuits, use gluten free if desired
  • 1 cup dried apricots
  • 200 g sweetened condensed milk
  • 125 g unsalted butter
  • 1/2 cup desiccated coconut
  • 1 tsp vanilla extract

Icing

  • 2 cups icing/confectioners sugar
  • 50 g unsalted butter
  • 2 Tbsp freshly squeezed lemon juice from one medium-large lemon

Instructions
 

Base

  • Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment/baking paper. Set aside.
  • In a food processor or high-speed blender, add the packet of biscuits and process them into a fine crumb. Set biscuits aside.
  • Roughly chop apricots into small pieces, the smaller the better. Use either a sharp knife or a pair of scissors. Set aside.
  • In a medium sized pot, add butter and condensed milk.
  • Place over a low-medium heat and gently warm through until butter has completely melted, stirring occasionally.
  • Turn off the heat and stir through the vanilla.
  • Add coconut and mix until well combined.
  • Add crushed biscuits and chopped apricots. Stir through until well combined.
  • Spoon the mixture into the lined pan and smooth out the top.
  • Transfer to the refrigerator and chill for 1 hour and 30 minutes.

Icing

  • In a small pot, add butter and place over a low-medium heat. Warm through until butter has completely melted, stirring occasionally.
  • Turn off the heat and stir through the lemon juice.
  • Add icing sugar and whisk until well combined and no lumps remain in the icing. It will become thick and smooth the more you mix it.
  • Pour icing over the chilled base and smooth out evenly.
  • Return to the refrigerator to chill for a further 3-4 hours or until the icing has set and is firm to the touch. You can also leave it overnight and slice it the next day. The longer it sets in the fridge, the easier it is to slice.
  • Remove from the pan, slice into squares or rectangles and enjoy!

Notes

Use plain arrowroot biscuits or plain digestive biscuits for the base. Any plain and sweet dry biscuits will work. Make it gluten free with plain gluten free arrowroots too! 
Crush the biscuits to a fine crumb in a food processor, high-speed blender or crush them in a zip-lock bag and run a rolling pin over them to crush. 
Roughly chop the dried apricots into small pieces using either a sharp knife or a pair of scissors, this doesn’t have to be perfect but the smaller the better. Refer to the image in the post for a visual of my chopped apricots. 
Chill the base in the fridge for the required time as it has a soft consistency. It won’t firm up completely but it will hold its shape. 
The icing is quite thick so be sure to spread it over the chilled base straight after making the icing. 
Store in an airtight container, refrigerated, for 1 week. 
Freeze slices in an airtight container for up to 3 months. 

Nutrition

Calories: 172kcalCarbohydrates: 22gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 16mgPotassium: 128mgFiber: 1gSugar: 21gVitamin A: 480IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword apricot, coconut, lemon, no bake
Tried this recipe? Let us know how it was!

6 Comments

    1. Hi Kate! Yes, you can add the icing to the slice and then freeze it with the icing. Or you can opt to add the icing after thawing, either way will work fine. I hope that helps and you enjoy this apricot slice 🙂 Kindest, Sam x

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