Quick-Fix Raw Apricot Dark Chocolate Squares

This recipe is part of the series: The Recipe I Mastered This Year

The recipe came about at work at an Epicerie in Marseille, and trying to figure out interesting gluten-free/vegan snacks for people with allergies or who have particular diets, since most of our food has wheat or dairy in it.

I started out by making coconut barfis but they weren’t holding too well without the milk, so I tried to see if I could blend the coconut with dates. That worked really well. And when it got to summer, I wanted to make more fruity flavours that play between sour and sweet. And I love combining chocolate with that.

It’s a simple recipe, and intentionally so, because people don’t have to think too much before making a tray of them for a weeks worth of homemade cereal bars.

Zuri’s Recipe for Raw Apricot Dark Chocolate Squares

Ingredients
400 g dried apricots (the juicy orange de-pitted variety)
18 tbsps rolled oats (or amaranth grains), uncooked
350 g dark chocolate
Salt, a pinch

Method
Blend together the salt, apricots and grains.

Melt the chocolate in a bain-marie.

Grease (I use olive oil) a baking tray and roll out the apricot-grain dough into a 1 cm thick layer.

Spoon a generous but not-too-thick layer of chocolate on top of it. Wait for it to cool a bit and then add another layer of apricot.

Finally, a last layer of chocolate on top, and you're done.

Now, cut out a grid like brownies, and the squares are ready to eat.

ALSO ON THE GOYA JOURNAL