Skinny Raw Vegan Apricot Dessert
Makes: about 6 small servings
Prep: 15 minutes + chilling
No baking
Ingredients
1 cup dried apricots, preferably unsulfured
½ cup pitted Medjool dates
¾ cup raw almonds or walnuts
¼ cup unsweetened shredded coconut, plus more for topping
1 tablespoon virgin coconut oil
1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract
Pinch of sea salt
1–2 tablespoons water, only if needed
Fresh apricot slices or berries for garnish, optional
Directions
If the apricots are firm or very dry, soak them in warm water for about 10 minutes, then drain and pat dry.
Put the almonds or walnuts and coconut into a food processor. Pulse until finely chopped but not completely powdered.
Add the apricots, dates, coconut oil, lemon juice, vanilla and salt. Process until the mixture becomes sticky and begins holding together. Add water 1 teaspoon at a time only if necessary.
Press the mixture firmly into a small parchment-lined dish, or divide it among muffin cups to make individual desserts.
Sprinkle lightly with shredded coconut. Refrigerate for 30–60 minutes, or freeze for about 15–20 minutes, until firm.
Cut into small squares or unmold the individual portions. Garnish with fresh apricot, berries or a little extra coconut.
For an even lighter version: omit the coconut oil and add a few extra dates or a teaspoon or two of water to help the mixture bind.
The combination of raw nuts, dates, coconut oil and fruit is also consistent with raw-vegan dessert techniques found in comparable recipes.