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!

Course Dessert

Cuisine American

Prep Time 15

Chilling Time 2

Total Time 2 15

Servings squares

Calories 2871kcal

Author Samantha Pickthall

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

US Customary - Metric

Instructions

Line Tin: Line a 7x11-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.

Nutrition