Rachael's Raw Coconut and Apricot Slice


We have to thank the lovely and gorgeous Rachael Campbell for this recipe! Check out her interview with KOJA on our blog. 

This slice melts in your mouth. My Mum made the most incredible favourite bickie when I was growing up. I decided to make my own raw version of her slice. Every time I make this it brings back my beautiful childhood memories.

 Gluten Free. Vegan. Grain Free. Refined Sugar Free.

Raw Coconut and Apricot Slice

Makes 10 bite slices

rectangle cake tin 7” wide x 11” length (for thin slice)

rectangle cake tin 5” wide x 9” length (for thick slice)



  • 20 organic apricots dried
  • 3 cups almonds*
  • 1 cup Medjool dates pitted
  • 1/2 cup coconut shredded
  • 3/4 cup coconut desiccated
  • 2 tps vanilla extract (I use 1 tablespoon as I LOVE vanilla, taste as you go)
  • 2 Tbs water
  • 4 pinches of celtic sea salt


Process nuts and salt in food processor until coarsely ground

Remove pips from dates and chop apricots ready to blend

Add dates, apricots, vanilla, shredded coconut, desiccated coconut and water into almond mixture, blend well until mixture is combined

Place ingredients into cake tin and press firmly

Place in freezer until set 3-4hrs

When ready to eat, take out of freezer let sit for 30 mins then cut into slice bites

Ready to eat, ENJOY!!


*Almonds – Soaking and dehydrating of almonds is an option, not a requirement; you can use raw nuts. If you choose to soak nuts, complete this process in bulk, so you have a good amount of nuts in your pantry for recipes and snacks, then your recipe process is quick and easy. Soak almonds over night. Rinse and drain. Dehydrate for 12–24 hours or until dry. Dehydration time will depend on how many nuts are in the dehydrator at one time.