Raw Peanut Butter, Apricot and Gingernut Bites

Raw Peanut Butter, Apricot and Gingernut Bites

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



½ cup of melted butter
1 cup crushed gingernut biscuits


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


  1. Over a low heat, melt the butter and when just melted add the crushed gingernut biscuits.
  2. Take off the heat and mix well until all the biscuit crumbs are coated with butter.
  3. Grease a mini muffin tin with butter.
  4. 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.
  5. 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.
  6. Add the dried apricots to the mixing bowl and mix until the apricots are evenly distributed throughout the mixture.
  7. Pour the mixture onto the gingernut and butter base and spread it out evenly.
  8. Place the tin in the refrigerator for at least 1 hour, or until the mixture has hardened.
  9. Once the mixture is firm, remove them from the mini muffin tins, using a knife to cut around each carefully to release.
  10. Serve and enjoy!
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