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Apricots Stuffed with Almonds

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These almond-stuffed apricots offer a sophisticated balance of Mediterranean flavours, pairing the natural honey-like sweetness of dried fruit with a savoury, herbaceous filling. The combination of toasted almonds, fresh mint and a hint of garlic creates a complex profile that works beautifully as a light snack or a unique addition to a vegan grazing board. By using high-quality olive oil and zesty lemon juice, you can elevate the humble dried apricot into a vibrant, bite-sized treat.

Perfect for entertaining, this vegan appetiser is naturally gluten-free and can be prepared in just a few minutes. The contrast between the chewy fruit and the nutty, textured centre makes for a satisfying mouthful that guests will love. Serve them alongside olives and roasted nuts for an effortless plant-based spread that celebrates simple, wholesome ingredients.

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Ingredients for Apricots Stuffed with Almonds

  • 24 dried apricots

  • 35g toasted almonds

  • 1 clove garlic, smashed

  • 1 tablespoon fresh mint, chopped

  • 45ml olive oil

  • 1 tablespoon lemon juice

How to make Apricots Stuffed with Almonds

Slice apricots on one side to form a pitalike pocket. Grind remaining ingredients in a small food processor until fine. Stuff each apricot with mixture and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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