A healthy alternative to the chocolate version! Apricots and almonds match perfectly with a hint of coconut and the crisp texture of the rice. Quick and easy to make, they are the perfect afternoon tea treat or lunchtime pick-me-up. Add a little peanut butter to help them set or enjoy them as they are
- 100ml honey
- 1tbsp butter
- 2tbsp desiccated coconut
- 100g dried apricots, chopped
- 75g whole almonds, roughly chopped
- 75g crisped rice cereal
Line a muffin tin with 10 cases
Melt the honey and butter over a low heat.
Add the coconut to the honey and butter and cool slightly.
Mix the remaining ingredients in a bowl with the honey and coconut mixture
Spoon into cases and refrigerate to set.
Top tip for making Apricot, almond and coconut crispy cakes
Press the mixture together to set properly, or try adding a couple of tablespoons of peanut butter to the mix to help them set