Makes: 9 squares

Time: 45 mins (including setting)

Vegan, dairy-free, gluten-free, refined sugar-free

I made these for the stall this weekend and they were definitely one of the favourites. They have no sweetener whatsoever, just natural sugars from the apricots and dates.



230g walnuts
200g almonds
120g soft pitted dates or 80/90g Medjool dates 
1/4 cup melted coconut oil


400g dried organic apricots (they should be brown in colour instead of orange because they don’t have sulphur to retain the colour)
1 tsp Vanilla extract 
1/4 cup of water
Before you start making the base crumble place your dried apricots in a bowl and cover with hot water.

Set these aside and place your walnuts and almonds into a processor or good quality blender. Pulse until the nuts are slightly ground, then add your soft dates and coconut oil and blend until a sticky dough forms. Set one full cup of crumble dough aside, press the rest firmly into a lined 9 x 9 square tin.

For the filling, drain your apricots and add to the processor with the vanilla and water and blend. Smooth this paste using the back of a metal spoon over your dough and then sprinkle and gently press the remaining crumble that was set aside over the apricot paste. It should look something similar to the picture above.

Set in the freezer for 15/20 mins or fridge for 40 mins before slicing, ENJOY!