Apricot Chocolate Slice
I love easy slice recipes and this Apricot Chocolate Slice Recipe is a no-bake slice that is so easy to make! Infused with honey, almond butter and coconut oil to stick it all together!
Chocolate Apricot Slice Recipe
Are you in the mood for something uniquely delicious? Dive into this apricot chocolate slice! This easy no bake slice recipe is made with Rice Krispies aka Rice Bubbles, pepitas, rolled oats, dried apricot, honey, almond butter and mixed spice.
The heart of this slice lies in its base, a perfect blend of crunchy and chewy textures, thanks to ingredients like puffed rice cereal and old-fashioned rolled oats.
The pepitas aren’t just for show; they’re the star, offering a unique nutty flavor that pairs wonderfully with the sweet tang of dried apricots.
The magic doesn’t end there. The luxurious chocolate topping, lightly salted, offers a simple yet sophisticated touch!
Is this apricot chocolate slice gluten-free?
It can be, provided you use gluten-free oats and puffed rice cereal. Always check the labels to be sure.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- Rice Bubbles: Also known as Rice Krispies in America.
- Pepitas: The green-colored pumpkin seeds, may also be referred to as pumpkin seeds.
- Almond Butter: Can be substituted with other nut butter such as peanut butter or cashew butter. Or try seed butter like sunflower or sesame.
How To Make Dried Apricot Chocolate Slice
A full and detailed recipe card is at the bottom of this post.
Prepare Tray: Line a 7×11-inch rectangle slice tin with parchment paper. Set aside.
Mix Dry Ingredients: In a large mixing bowl, combine Rice Bubbles, pepitas, oats, diced apricot, and mixed spice.
Melt Wet Ingredients: In a small saucepan, gently melt the coconut oil, honey, and almond butter over low heat until completely melted and smooth.
Combine: Pour the melted mixture into the dry mixture. Mix until combined.
Form Base & Chill: Press mixture evenly into the lined tin. Press it in firmly to avoid a crumbly base. Refrigerate while making the topping.
Make Topping: Melt chocolate in a double boiler or the microwave, add a pinch of salt, and stir.
Add Topping & Set: Spread the melted chocolate over the chilled base. Refrigerate until set (1 to 2 hours).
Slice and Serve: Let it sit at room temperature for 10 minutes and then hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate on top. Enjoy!
Expert Tips
- Compact Base: Press the base in firmly using your hands to avoid to crumbling when slicing it.
- Uniform Slices: Use a hot knife (run under hot water then dry) to cut your slice cleanly and avoid cracking the chocolate layer.
- Chocolate Quality: Use high-quality dark chocolate for the topping. The better the chocolate, the more delicious your slice will be.
What can I use if I don’t have a double boiler for the chocolate topping?
If you don’t have a double boiler, you can melt the chocolate in the microwave in short bursts, stirring in between, making sure not to burn the chocolate.
My chocolate topping cracked when I cut the slice. How can I prevent this?
Let the slice sit at room temperature for about 10 minutes before slicing. This allows the chocolate to soften slightly, reducing the chances of it cracking. Then, hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate on top.
Storage Instructions
Store: Place the slice into an airtight container in the refrigerator for up to 1 week.
Freezing: Wrap individual slices in parchment paper and store them in a freezer-safe container. Label with the date and freeze for up to 1 month. Thaw at room temperature for a few hours before serving.
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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
Apricot Chocolate Slice
Ingredients
Base
- 1 cup Rice Bubbles/Rice Krispies
- 3/4 cup pepitas
- 1/2 cup rolled oats
- 1/2 cup dried apricot, diced
- 1 tsp ground mixed spice
- 1/4 cup coconut oil
- 4 Tbsp honey
- 4 Tbsp almond butter
Topping
- 180 g plain dark chocolate block, broken into squares
- Pinch of fine salt
Instructions
- Line Tin: Line a 7×11-inch rectangle slice tin with parchment paper. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine Rice Bubbles, pepitas, oats, diced apricot, and mixed spice. Set aside.
- Melt Wet Ingredients: In a small saucepan, gently melt the coconut oil, honey, and almond butter over low heat until completely melted and smooth.
- Combine: Pour melted mixture into the dry mixture. Mix until combined.
- Form Base: Press mixture evenly into the lined tin. Press it in firmly to avoid a crumbly base.
- Chill: Refrigerate while making the topping.
- Make Topping: Melt chocolate in a double boiler or the microwave, add a pinch of salt, and stir.
- Add Topping: Spread the melted chocolate over the chilled base.
- Set: Refrigerate until set (1 to 2 hours).
- Slice and Serve: Let it sit at room temperature for 10 minutes and then hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate on top. Enjoy!
Notes
- Store: Place the slice into an airtight container in the refrigerator for up to 1 week.
- Freezing: Wrap individual slices in parchment paper and store them in a freezer-safe container. Label with the date and freeze for up to 1 month. Thaw at room temperature for a few hours before serving.
Hi there, can you use another neutral oil instead of coconut oil? Thank you.
Hello Rebecca! For this chocolate apricot slice, coconut oil’s ability to solidify is key for the base’s texture. A good substitute is butter or plant-based butter, used in the same amount, to achieve a similar firm setting. Kindest Sam 🙂