Triathlon Australia

Hot! Nicky’s nibbles – Lemon Coconut & Apricot Fudge Slice (raw vegan)

Lemon Coconut & Apricot Fudge Slice (raw vegan)


Apricot & coconut fudge-

2cups raw almonds (soaked overnight-time drain & dry well)

1cup desiccated coconut

2cups dried apricots

1/2 lemon (juice & zest)

1/8 tsp organic rock salt


Creamy Lemon Topping-

1/2cup raw cashews (soaked 1-2hrs)

1/8cup light coconut nectar

1/8cup lucuma powder (use coconut nectar if you don’t have this)

1tbsp extra Virgin coconut oil melted

1 Lemon (juice & zest) (I added more to taste I like it quite lemony)


Desiccated coconut to sprinkle over top.




1. Blend base ingredients in door processor until a sticky cookie dough type texture forms, then press mixture into a lined baking tray and put in freezer.

2. Blend topping ingredients until super creamy (no cashew lumps at all) keep scraping down lid and sides every so often so no lumps are left. Pour on top of base evenly.

3. Sprinkle with coconut, put in freezer over night, and slice into 16 squares.


I keep mine in The freezer and get a piece out 5-10 mins before eating.

Its a delicious raw healthy treat- enjoy with afternoon Tea.



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