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Apricot and almond bumbles with dark chocolate drizzle


Makes: 14
timePrep time: 15 mins, plus chilling
timeTotal time:
Apricot and almond bumbles with dark chocolate drizzle
Recipe photograph by Laura Edwards.

Apricot and almond bumbles with dark chocolate drizzle


Makes: 14
timePrep time: 15 mins, plus chilling
timeTotal time:

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Nutritional information (per serving)
Calories
190Kcal
Fat
16gr
Saturates
4gr
Carbs
8gr
Sugars
7gr
Fibre
1gr
Protein
5gr
Salt
0.1gr

Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes

Ingredients

  • 75g unsalted butter
  • ½ tsp bicarbonate of soda
  • 175g undyed dried apricots (not the soft ones)
  • 250g ground almonds
  • 1 tsp vanilla extract
  • 50g dark chocolate (70-85% cocoa solids)

Step by step

Get ahead
Best eaten on the day they are made, but will keep for up to 2 days in an airtight container. They can also be frozen.
  1. Melt the butter over a low heat, add the bicarbonate of soda and a small pinch of salt. Stir; set aside.
  2. Put the apricots in a food processor and pulse into tiny pieces.
  3. Add the ground almonds, melted butter mixture and vanilla extract to the apricots and blend until combined.
  4. Taking 1½ tablespoons of the mixture at a time, roll into 14 balls. Flatten them to make 6cm-wide cookies and place onto 2 lined baking trays. Chill for 15 minutes. Preheat the oven to 160°C, fan 140°C, gas 3.
  5. Bake for 15-18 minutes until lightly golden. Cool on the baking tray.
  6. Meanwhile, melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Use a spoon to drizzle the chocolate over the cookies and then leave to set.
Chef quote
'Our bumbles are a cross between a biscuit and a crumble, and are crisp and chewy served cold or deliciously crumbly served warm. All of our baking is gluten- and refined sugar-free and focuses on nutrient-dense ingredients. We prefer to use organic and sulphur-free apricots – these have a richer, more caramelised flavour and are free from preservatives.'

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