Recipe: Chocolate Coconut Apricots

What’s all the biz with this RAW food fad?  I am feeling left behind! Am I just getting old? Speaking of which is it cool or uncool to get your doc marten boots back out since they are in fashion again?  Anyhow I decided to give this RAW business a go and to my surprise this (kinda) paleo friendly treat was quite easy to make.

Chocolate Coconut Apricots

First make the base (the base recipe also doubles as a recipe for home-made milo- don’t get too excited it tastes good but more like hazelnuts and my husband says it is nothing like milo as it does not dissolve):

  • 3 tbs sunflower seeds, pepitas, linseeds
  • 3 tbs chia seeds
  • 1/2 cup almonds
  • 1/4 cup toasted hazelnuts
  • 1/4 cup cashews
  • 1/2 cup cacoa
  • 1/2 cup coconut sugar – stop here if you are making milo (blend and store in jar in fridge)
  • 10 dates
  • 2 tbs honey

Blend altogether. Place baking paper on baking tray, push mixture into baking tray by placing another piece of baking paper on top and pushing down.  Place in refrigerator until mixture hardens.


  • Last summer I brought a box of apricots, hulled and froze.  I used these but you could use any fruit.  I like the tartness of the apricot with the sweet mixture.


  • 75g coconut oil
  • 1 tsp vanilla essence
  • 3 tbs honey
  • 30g cacoa

Heat coconut oil until melted.  Add the rest of the ingredients and pour immediately over.  The mixture sets very quickly and reminds me of ice magic!  Place in refrigerator over night.  Cut into squares and eat straight away!