HOW IT’S DONE
To make these tropical delights you’re going to need a food processor. I’ve come to realise that my recipes often require the use of this machine, they are quite expensive but certainly pay off. A well worth investment! You also need to get your hands on two different types of apricots. Whole dried apricots are the lighter, more plump and juicy kind. You’ll also need the halved dried apricots that are often a little darker orange in colour and more chewy in texture. Getting the two is important as you get the sweetness and the softness from the whole dried apricots, and the tangy chewiness from the halved apricots.
To begin, place all ingredients apart from the halved apricots, coconut and almonds in the processor. Mix for approx. 3 minutes or until the apricot is very finely chopped and all ingredients are combined together. Add the almonds and desiccated coconut and blitz for another minute until the almonds are chopped up. Tip out this mixture onto a work surface and knead the apricot ‘dough’ together with the chopped halved apricots. Once combined roll the mixture into a long log – this recipe should make a log about 40cm long and 4 cm in diameter. Once you have a nice even shape, roll the log in the remaining desiccated coconut. Wrap in glad wrap and carefully place in a refrigerator for at least 2 hours to firm up.
Once you have chilled, remove from the fridge and slice into 1cm pieces. This recipe will make around 40 pieces.
I hope these delights will take you straight back to school lunchboxes and afternoon tea time, but are more satisfying, delicious, and without the guilt!
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