Apricot And Coconut Slice

Makes 10

Apricot and Coconut Slice from Bioflex Nutrition


  • 2 scoops (60g) Bioflex Nutrition Proflex in Vanilla

  • 170g dried apricots - soaked in water for one hour

  • 100g shredded coconut

  • 1/3 cup rice malt syrup or honey

  • 1 teaspoon vanilla essence


  1. Place all ingredients in a mini food processor and blend until combined. Apricots may remain chunky.

  2. Place into a lined brownie or loaf tin and press down well.

  3. Place in the fridge to set for one to two hours.

  4. Drizzle with melted chocolate if desired.

  5. Once set, remove from tin and slice with a shape knife.

  6. Best consumed within 4-6 days and stored in the fridge.

Nutritional Information

Per serve (42g)/ Per 100g

Energy (kJ): 640/1520 | Protein (g): 7.2/17 | Fat (g): 6.6/15.7 | Saturated Fat (g): 5.3/12.5 | Carbohydrates (g): 14.3/34 | Sugar (g): 12.8/30.5 | Sodium (mg): 19/46