Wholegrain Apricot & Chocolate Slice

Recipes often serve as a starting point for creativity, whether they’re shared by loved ones, inspired by a café treat, or jotted down from a friend’s recommendation. This Wholegrain Apricot & Chocolate Slice began as one of those inspirations, sent to me by my Mum, and has evolved into a nourishing twist on her already tweaked hand-written recipe! The result is a wholesome treat that satisfies your sweet tooth and fuels your body. Packed with the natural sweetness of dried apricots, a hint of spice from cardamom, and the richness of dark chocolate, it’s a slice that feels like a little luxury—but with a whole heap of goodness thanks to wholegrain oats and wholemeal spelt flour. Ideal as a snack, lunchbox treat, or paired with a cuppa. Try it as it is, or put your own creative spin on it!

Nutrition Bite: Wholegrain Oats: The star ingredient in this recipe is the humble Wholegrain Oat.  Wholegrain oats are like a breakfast superhero…They’re loaded with fibre, which keeps your digestion in check and your tummy feeling full. Plus, they’re packed with essential vitamins and slow-releasing carbs for steady energy all morning long. They’re a nutritional step up from rolled oats! Traditional wholegrain oats are less processed than rolled oats, retaining more fibre and nutrients and having a naturally chewy texture. They digest more slowly, providing sustained energy and keeping you fuller for longer.

Ingredients:

• 190g Butter
• 1 ¼ cups of coconut sugar
• 3 Tbsp maple syrup
• 2 tsp vanilla essence
• ⅔ cups of coconut chips, roughly chopped
• 5 cups of wholegrain oats
• 150g wholemeal spelt flour
• ¼ teaspoon of cardamon (optional)
• 1 tsp baking powder
• 100g dried apricots, roughly chopped
• 250g dark Chocolate, roughly chopped

Directions:

1. Heat the oven to 180ºC regular bake and line a 20-22cm square tin with baking paper.
2. Over a medium heat, melt the butter, coconut sugar and maple syrup. Remove from the heat and add the vanilla essence, coconut, oats, flour, cardamon and baking powder and stir to combine.
3. Press ⅔’s of the mixture into the base of the tin. Add most of the chopped chocolate and apricots, reserve a small amount of each for on top.
4. Top with remaining oat mixture, apricots and chocolate and bake for 18-22 minutes or until golden.
5. Cool on a wire rack then use a sharp knife to cut it into slices.
6. Enjoy!