• Snack on some guilt-free apricot slice and leave refined-sugary sweets behind! (Jacqui Small / Lisa Linder)Source: Jacqui Small / Lisa Linder

These are so good that cravings for artificial sugary confections will disappear.




Skill level

Average: 3.7 (64 votes)

As children we would have 'healthy candy' in our packed lunches, for example rye bread with fig sticks on top. I recall so clearly seeing these bites in bakeries or health food shops, and never realised how easy and fun they are to make.


  • 250 g (9 oz/1½ cups) dried apricots
  • 100 g (3½ oz/⅔ cup) pitted Medjool dates
  • 100 g (3½ oz/¾ cup) roasted hazelnuts, without the skin
  • 50 g (1¾ oz/generous ½ cup) desiccated coconut
  • 70 g (2½ oz/⅓ cup) coconut oil, melted
  • 2 tbsp honey or maple syrup
  • 4 tbsp cocoa powder (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Refrigeration time: 4-5 hours

In a blender or food processor, blend all the ingredients together until combined.

Press into a small tin. Leave to set in the fridge, then take out and cut into slices or squares.


Recipe and image from Cook Yourself Happy by Caroline Fleming (Jacqui Small, hb, $49.99). Read more from Caroline on the joys of cooking here.