2 x 400g tins apricot halves, drained
3 cups date puree (blend together 1½ cups of dates with 1½ cups of water)
1 tbsp melted coconut oil
½ cup shredded coconut
1 cup rice flour
3 cups rolled oats
½ cup sesame seeds
½ cup ground almonds
Preheat the oven to 180oc on fan bake (350of).
Mix all the ingredients, except the apricots, in a large mixing bowl.
Lightly oil a baking tray approximately 200x300mm (8x12”).
Press half of the oat mixture onto the tray, creating an even layer.
Place the apricots on top of the oat base, pressing down gently to just “flatten” the fruit without breaking it up too much.
Sprinkle the remaining oat mixture evenly over the top of the apricots and press down to create a sealed layer, but not too hard otherwise the apricots will break up.
Brush a little melted oil or butter over the top to help stop it burning and bake in the oven for 30 minutes or until golden on top.
Remove from the oven. Run a knife around the inside edge of the tray to loosen any stuck bits, then turn out onto a rack and leave to cool before cutting into desired sized pieces.