Slices & Bars Serves. This ApricotandCoconut Slice reminds me of the Apricot Bites we used to buy in primary school from the school canteen and they make the perfect lunch snack to keep you going for the rest of the afternoon
See below for Thermomix method (in italics). Moist and zingy, with little crunches from the coconutand a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
You may need to scrape down the bowl and do again. Scrape down and add the remaining ingredients. This recipe was inspired from the first Thermomix demonstration I attended50g rapadura (or coconut sugar)50g gluten free flour (can use regular)1 egg1 can coconut milkzest from 1 lemon (more if you like the flavour)Place the rapadura and flour into the thermomixand grind on speed 8/9 for 4 seconds. 50g rapadura (or coconut sugar). 1 can coconut milk. 4 seconds You may need to scrape down the bowl and do again
If you are feeling adventurous you can certainly try a different flavoured jam in the centre, I don’t think you can go wrong with raspberry jam, however I’m also seeing an Apricot Jam version in my future very soon
Insert your butterfly into your Thermomix bowl and add the butter and sugar. These are quite a soft and delicate biscuit, and the mixture will be quite runny when you are placing it onto your baking trays – don’t worry they will come together
Check out our ”No Bake Slices andBars‘ eBook. I really love making classic recipes from my childhood with my boys and this Thermomix Chocolate Coconut Slice takes me straight back to the party food tables at my friends birthday parties
In a food processor, combine the apricots, desiccated coconut, oil or butter, egg, and vanilla. ) you can put the apricots in the food processor first and pulse them a bit until chunky then add the other bits and combine them in