Nut Free Apricot and Coconut Slice.

Oh it seems to have taken me forever to get this post written. Amazingly the recipe was super easy and required no trial and error, but finding the time to do this hasn’t been so easy. Between the kids, the general mess and dealing with a migraine and everyone getting sick, it’s definitely taken longer than I had anticipated. However I am excited to finally share my new recipe; Nut Free Apricot and Coconut Slice.

Nut Bars.

We are still buying Nut Bars every time we go shopping. Norah loves them. She happily ate my Tahini Granola Bars for a little while, but of course in complete Norah fashion; that only lasted a few weeks. So I keep trying to find something I can make that she’ll like as much as the Nut Bars.

Starting School!!?

The twins are 4 next year. They were born just before the cut off so they can start school in 2020. Woah! Hang on a minute, how did that happen already!!? With discussions about school, I’ve started to worry about a lot of things (that’s probably the biggest understatement of the year). One of those worries has been about nuts. I know a lot of schools are ‘nut free’ and so much of Norah’s daily fat intake comes from some form of nut. So that’s another reason for this new Nut Free Apricot and Coconut Slice.

Lunch Box Friendly.

My Nut Free Apricot and Coconut slice is lunchbox friendly is the sense that there are no nuts, but it does have a little bit of chocolate on the top. I’ve kept one out on the bench to suss out how it goes in the heat. It did become softer and slightly melty, but it held it shape. I think an ice pack in the lunchbox would keep it perfectly fine.

Taking Capsules!!!

For the other CF families reading along, I just wanted to share that Norah has moved on to capsules!!! No purée apple and spoons for us anymore (happy dance!!). I know everyone’s experiences are different, but for those just starting the transition I thought I’d share our story with you;

I wish I had tried the capsules with Norah earlier. It was much easier than I thought it would be. We started with the tiny little silver balls you use for decorations on the top of cakes. She easily swallowed 5 of them (one at a time) with water. Then we moved on to mini smarties. I honestly thought she would just chew them because it’s chocolate, but she surprised me and thought it was fun to swallow them. 5 smarties later and we went straight to a capsule. She did hesitate the first time, but I told her it was just the same as swallowing a Smartie. She did it! And she kept doing it and we haven’t looked back.

So now I can take the worry off granules and purée apple off the school check list. We’ve also finally figured out toileting; another to check off. One Nut Free Apricot and Coconut Slice recipe; not exactly checked off as far as food goes, but it’s a start. All the other worries…… I’m not so sure they’ll ever go away, time and experience will tell I guess.

Nuts!

If you’re not looking for lunch box friendly recipes, I have a heap of great stuff you can make that are full of nuts.  Why not give my Cashew, Coconut and Puffed Rice Chocolate Bars or my Banana Bread Bliss Balls a go?

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Nut Free Apricot and Coconut Slice

Delicious, healthy, lunch box friendly; Nut Free Apricot Slice.

Course Snack

Keyword Apricot, Coconut, Nut Free, Puffed Rice, Slice

Prep Time 15 minutes

Setting 2 hours

Servings 16

Ingredients

Base

• 10 pitted medjool dates
• 15 dried apricots
• 70 g pepitas 34.4g of fat
• 40 g desiccated coconut 26.2g of fat
• 2 tbsp coconut oil 40g of fat
• 1 cup puffed rice

Chocolate top

• 1 tbsp hulled tahini 12g of fat
• 1 tbsp coconut oil 20g of fat
• 60 g 85% dark chocolate 27.6g of fat
• 1 tbsp maple syrup

Instructions

Base

1. Place all the for the base of the slice (except the puffed rice) into the food processor. Blitz until it forms a sticky crumb.

2. Press the crumb into a lined shallow tin and press out evenly.

   

3. Sprinkle the puffed rice over the top of the base and slightly push down into the base.

Chocolate top

1. Melt the chocolate and the coconut oil in the microwave. Stir through the maple syrup and tahini.

2. Pour the melted chocolate over the top of the puffed rice, making sure to fully cover the base

   

3. Place the slice into the fridge for 2 hours to set.

4. Cut the slice into 16 pieces and serve.

Recipe Notes

Total fat content: 160.2g of fat

16 serves at 10g of fat per serve.