No Bake Apricot Tarts
- 1 cup almond or cashew meal
- 1 cup oat flour
- 10 dried apricots
- 1/4 cup unrefined coconut oil, melted
- 1/4 cup raw almond butter
- 30 dried apricots
- 1/4 cup water
- 1/2 cup crust mixture
- 1 tablespoon coconut palm sugar
- Begin by prepping the crust. Place 10 dried apricots in a medium-size food processor, and process until finely chopped. Then, add in coconut oil and almond butter and process again. Finally, add in 1 cup of almond meal and 1 cup of oat flour and pulse until combined. You’ll want the mixture to be crumbly instead of doughy. Place mixture into a medium size bowl. Before you make your filling, remove about ½ cup of the crust mixture (for the topping) and set aside.
- To make the filling, place about 30 dried apricots into your food processor and process until they are finely chopped. Then, add in about ¼ cup of water and process until the mixture is paste-like and completely combined.
- There are many ways to assemble your raw tarts. You can use an 8×8-inch pan, a mini cupcake tin, special tartlet holders, etc.
- To assemble, make sure what ever surface you are using is lightly prepped with non-stick cooking spray (or lined with silicon liners). Then, use your fingers to press crust mixture into your surface about ½ inch thick.
- Spoon in apricot mixture, and use your spoon to press firmly on top of crust (1/2-inch thick).
- Finally, prep crumble topping by adding about 1 tablespoon of your favorite sugar (I used coconut sugar). Sprinkle on crumble topping and lightly press into apricot mixture.
- Place tarts into freezer for about an hour or the refrigerator for about 3 hours in order to firm up!
Recipe source: http://fitfoodiefinds.com
Quinoa Oatmeal Bake With Apricots
- 1 cup rolled oats
- 2 cups cooked quinoa
- 3 tablespoons ground flax seed & ½ cup water (3 flax eggs)
- 1 cup unsweetened soy/almond milk
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup chopped dried apricots
- If you don’t have some cooked quinoa laying around, cook up a batch (a little under a cup of dry quinoa) and let it cool in the fridge.
- Make 3 flax eggs by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency.
- Chop up your favorite dried fruit (I was craving apricots), and preheat the oven to 350 degrees.
- In a large bowl, combine everything except for a small handful of the dried fruit. Give everything a big mix, especially if your almond butter isn’t spreadable (trick: heat it up in the microwave first!).
- Grease your baking pan with olive oil and dump the contents of the bowl into the pan. Top with your reserved dried fruit. I used a loaf pan (filled halfway) so that I would get plenty of crusty sides and a deeper volume for the oatmeal bake.
- Bake for 25-30 minutes, checking starting around 20 minutes to ensure the middle is no longer ‘jiggly’ and that a crust has formed on top.
If you are using a shallower pan, reduce the baking time slightly and anticipate a thinner baked oatmeal. You could also easily double this recipe for a 9×9 or 8×8 pan, increasing the baking time. After letting the oatmeal sit and cool for a few minutes, slice into it and top with maple syrup, extra cinnamon, or yogurt.
RawVegan orange pistachio bars 🙂
Bright citrusy orange zest accents these nutty raw pistachio bars.
- 3/4 cup cashews
- 3/4 cup raw pistachios
- 1/2 cup chopped dried apricots
- 1 tsp. agave nectar
- 1 tsp. coconut oil
- 1 tbsp. chia seeds
- zest and juice of a small orange such as a clementine or satsuma
- Pulverize nuts in food processor until very small.
- Add all other ingredients and pulse to incorporate.
- Press mixture into a wax paper lined baking dish with desiccated coconut.
- Sprinkle more desiccated coconut on top and press in lightly.
- Freeze until firm then turn out and cut into squares or bars.
- Keep refrigerated.
Recipe source: www.thymebombe.com
Persimmon apricot magic smoothie
- 360 ml (1 1/2 cup) rice coconut milk (or milk of your choice)
- 1 medium banana
- 1 medium persimmon, top leaf removed, cut into chunks
- 4 dried apricots
- 1 tablespoon dried cranberries
Combine all the ingredients in a blender and blend until smooth. Add more milk if you want it thinner.
Finely chop 2 dried cranberries for garnish (optional).
Recipe Source: www.mitzyathome.com
SESAME CASHEW CRUST
- 2 cups raw cashews
- 2 tablespoons coconut oil
- 2 tablespoons sesame seeds
Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.
- 6 oz (1 bag) dried apricots
- 1/3 block tempeh
- 1 tablespoon agave
Pulse apricots and tempeh, add agave. Spread filling in even layer atop crust.
Refrigerate 1 hour before cutting in squares. Makes 9-16 squares, depending on serving size.
Recipe source: www.spabettie.com
Apricot Power Smoothie
- 1 cup dried apricots
- ½ cup apricot kernels
- 1 Tbsp cold pressed apricot kernel oil – makes this smoothie taste like marzipan
- ½ cup almond milk
- ½ cup water in which you re-hydrated the apricots
- few drops organic vanilla extract
- 1 Tbsp raw honey
- pinch pink Himalaya salt
- 2-3 ice cubes (optional)
Place all the ingredients in a blender and blend until smooth.
Pour your smoothie into clean smoothie glasses and enjoy in good company.
Recipe source: http://amp.gs/ez8m
Vegan Walnut Dried Apricot Bars
- 1 cup walnuts
- ½ cup dried apricot
- ¼ cup goji berries
- 1 tablespoon lemon juice
- 4 dates pits removed and softened in water for 10 mins
- 1 lemon zested
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- Soak dates in warm water for 10 minutes to soften then a bit. Drain the water.
- Combine all ingredients in food processor and process until almost smooth (not completely).
- Pat bars into baking tray and freeze for 10-15 mins.
- Cut into bars and store in the refrigerator.