Nutty Apricot and Oat Slice

by | Nov 9, 2015 | 0 comments

This healthy slice takes only 25 minutes to prepare and cook. It is great for school lunch boxes.

Yields1 ServingDifficultyBeginner
 3 cups rolled oats (if gluten free choose GF oats)
 175g dried apricots, preservative free, chopped
 1 cup roughly chopped Changing Habits Cacao Melts
 3/4 cup pepita seeds
 1/2 cup sesame
 100g flaked almonds
 1 cup desiccated coconut
 1/2 cup Organic crunchy peanut butter
 1/2 cup Raw Organic honey
 150g butter
1

Line a 20cm x 30cm slab pan with baking paper (leave 2 sides overhanging).

2

Place the oats, apricot, milk-choc bits, pepitas, sesame seeds, almonds and coconut in a bowl, and stir to combine.

3

Place the rapadura sugar, peanut butter, honey and butter in a saucepan. Heat over a medium heat until melted, then pour over the oat mixture in bowl. Toss until well combined.

4

Press mixture into the pan and use the back of a spoon to smooth the surface.

5

Place in the fridge for several hours, or overnight until firm.

6

Cut into pieces, to serve.

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Ingredients

 3 cups rolled oats (if gluten free choose GF oats)
 175g dried apricots, preservative free, chopped
 1 cup roughly chopped Changing Habits Cacao Melts
 3/4 cup pepita seeds
 1/2 cup sesame
 100g flaked almonds
 1 cup desiccated coconut
 1/2 cup Organic crunchy peanut butter
 1/2 cup Raw Organic honey
 150g butter

Directions

1

Line a 20cm x 30cm slab pan with baking paper (leave 2 sides overhanging).

2

Place the oats, apricot, milk-choc bits, pepitas, sesame seeds, almonds and coconut in a bowl, and stir to combine.

3

Place the rapadura sugar, peanut butter, honey and butter in a saucepan. Heat over a medium heat until melted, then pour over the oat mixture in bowl. Toss until well combined.

4

Press mixture into the pan and use the back of a spoon to smooth the surface.

5

Place in the fridge for several hours, or overnight until firm.

6

Cut into pieces, to serve.

Notes

Nutty Apricot and Oat Slice
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