One of Nadia & Elke’s very own recipes, from their collaborative cookbook, Collectively Homegrown. These little sweet bites are packed full of flavour & naturally sweetened with honey and apricots, with a classic ginger nut base.
Serves: 12
Prep time: 15 minutes
Cook time: none
Fridge life: up to 1 week
Freezer life: 2–3 months in an airtight container
INGREDIENTS
Base
½ cup of melted butter
1 cup crushed gingernut biscuits
Filling
1 cup natural peanut butter
¼ cup melted coconut oil
¼ cup raw honey
½ tsp sea salt
½ tsp vanilla extract
cup dried apricots, chopped finely
METHOD
- Over a low heat, melt the butter and when just melted add the crushed gingernut biscuits.
- Take off the heat and mix well until all the biscuit crumbs are coated with butter.
- Grease a mini muffin tin with butter.
- Pour the gingernut and butter mixture into the muffin tins and spread it out evenly. Use the back of a spoon to press down firmly on the mixture to form a solid base. Place in the refrigerator to set while you prepare the filling.
- In a mixing bowl, combine the natural peanut butter, melted coconut oil, raw honey, sea salt and vanilla extract. Mix well until all ingredients are evenly combined.
- Add the dried apricots to the mixing bowl and mix until the apricots are evenly distributed throughout the mixture.
- Pour the mixture onto the gingernut and butter base and spread it out evenly.
- Place the tin in the refrigerator for at least 1 hour, or until the mixture has hardened.
- Once the mixture is firm, remove them from the mini muffin tins, using a knife to cut around each carefully to release.
- Serve and enjoy!
