Apricot, almond and coconut crispy cakes Recipe

(10 ratings)
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makes:

10

Skill:

easy

Total Time:

00:45

Prep:

00:15

Cooking:

00:30

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

Ingredients

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

Method

  • Line a muffin tin with 10 cases

  • Melt the honey and butter over a low heat.

  • Add the coconut to the honey and butter and cool slightly.

  • Mix the remaining ingredients in a bowl with the honey and coconut mixture

  • Spoon into cases and refrigerate to set.

More Recipe Ideas

Top Tip

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

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