Raw Vegan Apricot-Cardamom Cookie Squares

A while back I promised a recipe for some amazing apricot cookie squares that I made.  Ever the procrastinator (well, that and super-busy mama!) it has taken me a little longer than planned.  But here we are, better late than never!
Apricot-Cardamom Cookie Squares

For the base:

(this recipe is adapted from the lemon lavender doughnuts I posted about earlier.)

2 1/2 cups brazil nut flour

2 1/2 cups shredded coconut

1 cup sprouted buckwheaties

pinch salt

1/2 tsp cinnamon

1 tsp vanilla

1 cup coconut nectar

Place all ingredients except for the coconut nectar into a food processor and process until combined and flour like.  With food processor running, slowly add coconut nectar.  A thick dough should form.  If it is still dry, add a little water a tablespoon at a time.  Take the dough out of the food processor and spread out onto a teflex sheet.  Score into squares now to make it easier on you later 😉

For the Apricot-Cardamom topping:

2 cups dried apricots, soaked in warm water for 20 minutes

1/2 cup medjool dates, pitted

seeds from 1 pod of cardamom

3 tbsp chia seeds

3 tbsp coconut nectar

Add all ingredients to high speed blender and blend on high until smooth.  Spread over cookie base and dehydrate at 115 degrees for 8 hours.

This recipe makes 16 big huge squares.  They keep in a sealed container for at least a week, but I put half of them in the freezer to have in a pinch.


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