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Apricot Cobbler {turned healthy} By GreenChef Juli Novotny

Posted By Juli Novotny On April 6, 2012 @ 12:52 am In Full Recipe List,GreenChefs,Recipes / Desserts,Recipes / Vegan | No Comments

I am SO excited about the summer season – TONS of fresh, local and my fav fruits in season. I have this theory that I made up a few years back – EAT tons of local seasonal fruits and veg and you will boost your immune system. The local and seasonal part is the key. I do it with my kids and they seem to be flu and cold-free most of the year {maybe one a year if that – SO FAR}! Roman has yet to be sick and he’s a almost 14 months old.

Anyways…so… I woke up last night dreaming of apricot bars {I definitely don’t eat those anymore}. My girlfriend Kelley Lilien and I used to make them with oats, flour and butter as a crust then topped with apricot preserves {store bought}. They were to die for. So I thought to myself, hmmmm, wonder if I could come up with something comparable? Luckily I had local seasonal apricots on hand.

My recipe makeover turned out AMAZING, but not as firm as I’d liked. So, I am calling it a cobbler! The whole family enjoyed it, together with a scoop of Tomberlies raw vegan ice cream! YUM!

For the Preserve

4 apricots

1.5-2 lemons, juiced {depending on size}

2/3c agave nectar

1 tsp Kuzu {wild root starch} OR chia seeds

For the Dough

1 tsp salt

1 Cup macademia nuts

1 Cup oats

6-7 dates

3.5 Tbls cacao butter, liquid

Instructions: To make Preserve:
1. In a Vitamix add first 3 ingredients. Then dissolve the Kuzu in 1/2c water, heat for a few seconds in a pan and it turns to a thick mixture. Add 3 Tbls of mixture to the Vitamix.
2. Blend until smooth with maybe a few chunks. Put in fridge until ready to use.

Instructions: To make dough:
1. In a Cuisinart chop mac nuts, oats, dates, salt until you get a course mixture. In a sauce pan warm cacao butter until it turns to liquid. Add to mixture and blend for about 30 seconds.
2. Press dough into glass pan, reserving about a half cup {as shown below}, pour the preserves over the top and then lay the rest of the dough on the top of the preserves.
3. Dehydrate for 5 hours OR if you don’t have one or care to dehydrate, put in the oven on 170 degrees for 2-3 hours. Let cool.



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