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(Makes 36 squares)

We tasked Julie Le Clerc to put a modern twist on a Kiwi classic, Alison’s Holst’s Apricot Slice.

With no refined sugar or condensed milk, the updated recipe pays tribute to New Zealand’s best-loved cook. Use NEW season Gourmet NZ Apricots available now in your local New World and PAK’n SAVE self-selection department.



150g Alison’s Pantry Gourmet NZ Apricots, roughly chopped

250g packet wine biscuits (or use gluten-free biscuits, if preferred)

1 cup Mother Earth smooth peanut butter

½ cup Mother Earth liquid honey

½ cup Alison’s Pantry Sunflower Seeds

½ cup Alison’s Pantry Shredded Coconut


1. Line the base and sides of a 20cm square tin with baking paper, leaving an overhang on all sides.
2. Crush the biscuits in a food processor to resemble coarse breadcrumbs (take care not to crush to a fine dust).
3. In a pot, melt the peanut butter and honey together, stirring until combined and smooth. Remove from the heat. Add the NZ Apricots, biscuit crumbs and sunflower seeds and stir well to combine.
4. Sprinkle half the coconut thread into the prepared tin then tip in the crumble mixture. Firmly and evenly press the mixture into the tin then sprinkle the top with remaining coconut.
5. Chill for 1–2 hours until set then cut into small squares.

Will last for up to one month if stored in an airtight container in the fridge.

Julie Le Clerc’s Apricot Slice                Alison Holst’s Apricot Slice



This recipe was created by Julie Le Clerc for Alison’s Pantry.