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+ servings
3 pieces of apricot slice stacked on top of each other.
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4.58 from 14 votes

No Bake Apricot Slice

This no bake Apricot and Coconut Slice is freezer friendly and super simple to put together! It can also be made using a Thermomix too.
Prep Time20 mins
Chilling Time2 hrs
Total Time2 hrs 20 mins
Course: Snacks
Cuisine: Australian
Keyword: Lunch Box, No Bake Slice, Thermomix
Servings: 24 pieces
Calories: 114kcal

Equipment

  • 28 x 18cm slice tin
  • baking paper

Ingredients

  • 200 grams plain biscuits I use Arnott's Marie Biscuits
  • 250 grams dried apricots roughly chopped
  • 125 grams butter
  • cup brown sugar 65 grams
  • ½ cup desiccated coconut 45 grams + an extra ¼ cup to sprinkle over the top
  • 200 grams sweetened condensed milk approximately ½ a tin

Instructions

  • Line an 18 x 28cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
  • Place the biscuit into a food processor and blitz until they are finely crushed. You can also use a rolling pin to do this if your prefer.
  • Roughly chop the dried apricots and set aside until needed.
  • Place the butter and the brown sugar into a small saucepan and cook over a low heat until the butter has melted and the sugar dissolves. Set aside to cool slightly.
  • In a large bowl, add the crushed biscuits, chopped apricots, coconut, condensed milk and the melted butter and sugar mixture and mix until combined.
  • Pour the mixture into the prepared slice tray and press down firmly with the back of a spoon.
  • Sprinkle with extra coconut over the top of the slice and place into the fridge 2 hours to set before removing and cutting into pieces to serve.

Thermomix Instructions

  • Line an 18 x 28cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
  • Place the biscuits into your Thermomix bowl and blitz for 5 seconds, speed 7 to  crush the biscuits.
  • Add the dried apricots and blitz for 5 seconds, speed 6 to chop. Transfer to a separate bowl until needed.
  • Without washing the bowl, add the brown sugar and butter and cook for 3 minutes, 60 degrees, speed 2.
  • Add the crushed biscuits and chopped apricots as well as the coconut and condensed milk and mix for 15 seconds, speed 5, reverse.
  • Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4 to combine.
  • Pour the mixture into the prepared slice tray and press down firmly with the back of a spoon.
  • Sprinkle with extra coconut over the top of the slice and place into the fridge 2 hours to set before removing and cutting into pieces to serve.

Notes

  • You can pop half of this Apricot and Coconut Slice into the freezer for another time if you like, as it defrosts well - just make sure you store it in a freezer friendly container.
  • I recommend storing it in an airtight container in the fridge where it will last for up to a week - well in theory anyway!
  • I prefer to chop the dried apricots quite well so they are in small pieces, this also helps to cut the slice neatly.
  • You can omit the extra coconut on top of the slice and replace it with melted white chocolate - yum!

Nutrition

Serving: 0g | Calories: 114kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 58mg | Potassium: 184mg | Fiber: 1g | Sugar: 16g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg