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
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.