Apricot, almond and coconut crispy cakes recipe

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Come and try our delicious recipe for apricot, almond and coconut crispy cakes. A healthy alternative to the chocolate version, they are deliciously moreish

Makes10
SkillEasy
Preparation Time15 mins
Cooking Time30 mins
Total Time45 mins

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

WEIGHT CONVERTER

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Method

  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.
Top Tip for making Apricot, almond and coconut crispy cakes

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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