This vegan slice melts in your mouth. My mom made the most incredible biscuit when I was growing up and the main ingredient was oats. Unfortunately, because of my intolerance to gluten, I can’t tolerate oats. So I decided to make my own version of my favorite biscuit gluten-free with this power biscuit bar/slice. Enjoy!

Apricot Biscuit Bar [Vegan]

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Serves

10 bite slices

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Ingredients

  • 20 organic apricots dried
  • 3 cups almonds
  • 1 cup medjool dates pitted
  • 1/2 cup coconut shredded
  • 3/4 cup coconut desiccated
  • 2 teaspoons vanilla extract (I use 1 tablspoon as I LOVE vanilla, taste as you go)
  • 2 tablespoons water
  • 4 pinch’s celtic sea salt
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Preparation

  1. Process nuts and salt in food processor until coarsely ground
  2. Remove pips from dates and chop apricots ready to blend
  3. Add dates, apricots, vanilla, shredded coconut, desiccated coconut and water into almond mixture, blend well until mixture is combined
  4. Place ingredients into cake tin and press firmly
  5. Place in freezer until set 3-4hrs
  6. When ready to eat, take out of freezer let sit for 30 mins then cut into slice bites
  7. Ready to eat. Enjoy!

Notes

Soaking and dehydrating the almonds is an option, not a requirement; you can use raw nuts. If you choose to soak nuts, complete this process in bulk, so you have a good amount of nuts in your pantry for recipes and snacks, then your recipe process is quick and easy. Soak almonds over night. Rinse and drain. Dehydrate for 12 – 24 hours or until dry. Dehydration time will depend on how many nuts are in the dehydrator at one time.

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