Apricot Almond Cookies

I seem to have developed a strange obsession with apricots of late, sneaking them into everything when no one’s looking! Here are a couple of my fave recipes for luscious apricot sweet eats…

Apricot Almond Cookies

1 cup raw almonds
Two-thirds cup dried apricots
¼ cup desiccated coconut
2 heaped dessertspoons raw almond butter
2 teaspoons raw honey
1 teaspoon vanilla extract
Small pinch Celtic sea salt or Himalayan crystal salt

Using a food processor or coffee grinder, process raw almonds into small pieces and transfer to a bowl. Add dried apricots to food processor and process until well broken down. Return the ground almonds, add coconut and salt, then blend until evenly mixed. Add remaining ingredients and process again until mixture begins sticking together. Press into a silicone mould and refrigerate for a couple of hours to firm up before serving. Will keep for a week or longer in the fridge.



This is such a versatile recipe and I’ve used it in several raw desserts over the past few weeks as both a tart crust and crumble mix. It’s lovely served as an apricot cobbler with fresh, sliced apricots (toss them in a bowl with a little honey and vanilla extract before adding to the crumble). If you have more time available then you really can’t beat a raw Apricot Almond Tart.

Firmly press the above cookie mixture into a cake tin or pie tray, ensuring the crust reaches about an inch up the sides. Leave in the fridge to firm up while you make the filling.

Apricot Almond Tart Filling:
1 cup desiccated coconut
1 cup fresh apricots (about 7 or 8 with stones removed)
½ cup coconut milk
2 heaped dessertspoons lecithin
20ml coconut oil
1 teaspoon vanilla extract
2 dessertspoons raw agave

Add the coconut and pitted apricots to the food processor and process until creamy. Then add remaining ingredients and process again until mixture starts to thicken. Scoop filling onto the crust and refrigerate for a couple of hours to firm up. Sprinkle with sliced almonds before serving if desired. The assembled tart will keep in the fridge for 2-3 days.