Apricot, almond and coconut crispy cakes recipe

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makes: 10
Skill: easy
Prep: 15 min
Cooking: 30 min
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  • 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.

    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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    (11 ratings)
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