Runaway Rose & Apricot Slice

Fragrant, sweet and delicate, this vegan raw slice makes for a perfect morning or afternoon sweet treat.

Serves: 12
Vegan, Refined sugar free



  • 1 cup blanched almond flour
  • 1 cup rolled oats
  • 3 tsp Runaway Rose Loose Leaf Tea
  • 5 Tbsp brown rice malt syrup


  • 2⁄3 cup almond meal
  • 1⁄2 cup coconut condensed milk
  • 2 tsp Runaway Rose Loose Leaf Tea
  • 1⁄3 cup dried apricots (chopped up)
  • 1⁄2 tsp vanilla extract
  • 1⁄4 cup coconut oil (soft or melted)


  1. In a food processor, add the almond flour, oats and first measure of Runaway Rose Loose Leaf Tea. Blitz until combined.
  2. Add the malt syrup and process until well combined.
  3. Line a 20cm x 15cm baking tray with baking paper.
  4. Add the base mixture to the dish, pressing down firmly with your hands or by using the back of a spoon. Ensure the base is evenly spread and well-compact. Place the dish in the fridge to set for about an hour.
  5. No need to clean the food processor – to make the icing, simply add in the almond meal and second measure of Runaway Rose Loose Leaf Tea and give it a good blitz, before adding in the condensed milk, chopped dried apricots, coconut oil and vanilla. Process until well combined.
  6. Spread the icing over the set base and place back into the fridge to set for a few more hours or overnight.
  7. When ready to eat, cut into neat slices. Store in the fridge for up to a week.

Recipe by Mikaela Nelson @fluentinveg

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