A while ago, I found a recipe on an Australian magazine for an Apricot Yogurt Slice that looked delicious and simple to make. Last weekend, I decided to give it a try. I was missing some of the ingredients, so I decided to create my own version with what I had available in my pantry.
I replaced the dried apricots with dates and used coconut yogurt instead of plain yogurt. The original recipe used biscuits to create the base of the cake. I used a mix of coconut flour and baking powder to create the base. Can you tell I love coconut?
This recipe uses butter and I’m well aware that butter gets a bad rap on most circles these days. I believe butter, depending on the source (organic, grass-fed), has great nutritional value in the form of Conjugated Linoleic Acid (CLA) and Vitamin K. Besides it tastes really good and goes with almost everything!
The cooked dates gives this recipe additional moistness and flavour. If you are not a fan of dates, feel free to replace them with the dried fruits of your choice.
I sprinkled toasted coconut before serving for added flavour and texture.
- ½ cup coconut flour
- ¾ tsp. baking powder
- ⅛ tsp. salt
- 3 oz or 6 tbsp. of butter or virgin olive oil
- ½ cup toasted shredded coconut, save half for sprinkling on top when done
- 150 grams or 5 oz dates, seeded and chopped
- ½ cup of water
- 500 grams of coconut or Greek style yogurt
- 3 tbsp. honey
- 2 eggs
- Toast the coconut in low heat using a heavy pan or cast iron if available. Stir it until it's golden brown; remove from the pan immediately.
- In a mixing bowl, combine all the ingredients for the base until well blended.
- Put the mixture into an 8" by 8" baking dish and using a spatula distribute the mix evenly.
- Place the mix in the fridge while working on the filling.
- Boil the water, lower the heat to low and add the dates. Cook for 5 minutes.
- Put the dates including the liquid, yogurt, honey and eggs in a blender. Blend it until smooth.
- Spread the yogurt mixture over the baking dish. Bake at 375F for 35 minutes or until set.
- Let it cool down and refrigerate for several hours.
- Sprinkle with remaining toasted coconut before serving.