Apricot Cobbler {turned healthy}

 

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!

Recipe

Preserve

4 apricots
1.5-2 lemons, juiced {depending on size}
2/3c agave nectar
1 tsp Kuzu {wild root starch} OR  chia seeds

Dough

1 tsp salt
1 c macademia nuts
1 c oats
6-7 dates
3.5 Tbls cacao butter, liquid 

To make Preserve: 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. 

Blend until smooth with maybe a few chunks. Put in fridge until ready to use. 

To make dough: 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. 

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. 

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. 

NOTE: YOU WILL HAVE LEFT OVER APRICOT PRESERVE. USE IT TO MAKE A GREEN DRINK OR WONDERFUL SMOOTHIE! THAT'S WHAT I DID. ;)

Enjoy!