Sunday Magazine Recipe: Raw Vegan Apricot Rosemary Treats


These healthful treats are so easy to make and the ingredients are super adaptable. Instead of making a slice with the mixture, you could roll it into balls and it's optional to drizzle over some melted chocolate or a dusting of cocoa powder. 

Raw Vegan Apricot Rosemary Treats

Makes around 12 pieces

1 cup roasted whole almonds
1½ cups ground almonds
1 cup good quality dried apricots
3 tbsp maple syrup
Pinch sea salt
Leaves from one sprig fresh rosemary, finely chopped
⅓ cup quick cook oats 

In a food processor, blitz the whole roasted almonds until coarsely chopped and then remove and set aside. 

Next, combine the ground almonds, dried apricots, maple syrup, salt, rosemary and oats in the food processor and blitz until the mixture comes together like a dough.

By hand, mix through the roughly chopped almonds.

Line a 16cm square cake tin with a bigger square of plastic wrap so that it goes up the sides of the tin. Spread the mixture into the tin and press down to get a flat surface. Refrigerate for an hour.

Before serving, cut the slice into whatever shapes you like. Serve chilled.

Refrigerate in an airtight container for up to 10 days.