Apricot, almond and coconut crispy cakes

(2 ratings)

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Apricot, almond and coconut crispy cakes
Apricot, almond and coconut crispy cakes
  • Makes: 10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

A healthy alternative to the chocolate version! Apricots and almonds match perfectly with a hint of coconut and the crisp texture of the rice. Quick and easy to make, they are the perfect afternoon tea treat or lunchtime pick-me-up. Add a little peanut butter to help them set or enjoy them as they are


  • 100ml honey
  • 1tbsp butter
  • 2tbsp desiccated coconut
  • 100g dried apricots, chopped
  • 75g whole almonds, roughly chopped
  • 75g crisped rice cereal

Press the mixture together to set properly, or try adding a couple of tablespoons of peanut butter to the mix to help them set


  1. Line a muffin tin with 10 cases
  2. Melt the honey and butter over a low heat.
  3. Add the coconut to the honey and butter and cool slightly.
  4. Mix the remaining ingredients in a bowl with the honey and coconut mixture
  5. Spoon into cases and refrigerate to set.

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