Healthy Sesame Slice with Dried Apricots

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Morning tea just got a whole lot better with this Healthy Sesame Slice…


I saw a great recipe recently for peanut butter and coconut squares with honey and store-bought chocolate ontop – yummo! But given that peanuts are considered highly allergenic, band from school lunch boxes and so forth, then I opted for an alternative recipe, which has also been made the more healthy with homemade coconut oil-based ‘chocolate’ too.

I chose to use tahini instead of peanut butter. Sticking with the sesame seed theme, I used sesame seeds instead of coconut in the filling too. I also swapped the honey for maple syrup, which I find much more palatable. I added a couple of handfuls of chopped dried apricots to enhance the sweetness, texture and flavour.

You’ll see from the photos that the apricot chunks look quite dark, however, this is because I have used natural preservative-free dried apricots (it’s the preservatives that keep them orange). So they look dark, but taste just as good, if not better than the bright orange preservative-packed versions.

On reflection this is probably a recipe that can be easily amended to suit anyone’s preferences. You could use any nut or seed butter instead of tahini and swap some or all of the sesame seeds for dessicated coconut, other ground seeds and nuts. The dried apricots are also easily interchangeable with any dried fruit you have on hand, or can be easily omitted without needing to vary the quanities of other ingredients.

To maintain its form, this slice must be kept chilled.


Prep time: 15 minutes
Setting time: 1 hour
Makes: 16 squares



  • Medium saucepan + spoon
  • Small bowl
  • 20 x 20cm tin or container



  • 2 cups sesame seeds
  • 3/4 cup hulled tahini
  • 2 tbsp maple syrup
  • 200g dried apricots, finely chopped


  • 125g coconut oil, melted
  • 2 tbsp cacao powder
  • 1 dsp maple syrup
  • 1 pinch sea salt
  • 1 tbsp sesame seeds (optional)


  • Line a 20 x 20 cm cake tin or container with baking paper and set aside.
  • For the base: In a medium sized saucepan, over low heat, combine the tahini and maple syrup, stirring until warmed and smooth.
  • Turn off the heat, then add the sesame seeds and chopped apricots.
  • Mix well to combine then transfer to the lined cake tin, levelling and pressing down firmly into the corners. Transfer to the freezer while the topping is being prepared.
  • For the topping: in the small mixing bowl: combine the coconut oil, cacao powder, maple syrup and sea salt. Mix well and then pour over the base. Sprinkle with extra sesame seeds if desired. Return to the freezer to set for at least one hour before slicing and serving.


Store in an airtight container, in the freezer. Allow to sit for 5 minutes before serving.