Natalia KW’s Raw Lavender Cream Blintzes With Blackberry Syrup

The Blender Girl

Yummy dessert well worth the time to prepare


Blintz Wraps Ingredients:

3 small apples
2 T fresh lemon juice
1 c shredded dried unsweetened coconut
1 t ground cinnamon
¼ c raw honey
6T cold-pressed coconut oil
1/ t pure alcohol free vanilla extract
1/8 t ground nutmeg
pinch of Himalayan salt
1/3 c ground flax seeds
2/3 c pure water

Lavender Cream Ingredients:

½ c pure water
¾ c coconut butter
1 vanilla bean
¼ c raw honey
1-1/4 c raw macadamia nuts (soaked 4-6 hours, drained and rinsed)
2 t dried lavender

Blackberry Syrup Ingredients:

1-1/2 c blackberries
6 T raw honey


Blintz Wraps Directions:

peel the apples, cut them into quarters and remove the cores
using the shredding disc of your food processor, shred the apples (you should have approx. 1-3/4 c of apple after shredding
toss immediately in a large bowl with lemon juice to prevent browning
add the coconut, cinnamon, honey, coconut oil, vanilla, nutmeg and salt to the bowl and mix well
in a separate bowl, whisk together the flax seeds and water
once there are no remaining lumps add this to the apple mixture and mix very well
prepare your Excalibur dehydrator trays with nonstick sheets
for each wrap, scoop 2 T of batter onto the tray
spread into even circles around 4-5” in diameter
continue until all batter is used
dehydrate at 105 degrees for 4-6 hours
flip over and remove nonstick sheets
continue to dehydrate for another 6-8 hours until dry, but still very flexible, store at room temperature
for longer storage you may keep these in the refrigerator but be sure to return to room temperature to regain their flexibility

Lavender Cream Directions:

place all ingredients except for the lavender in your vitamix and blend from low to high
once your cream is very smooth, add the lavender and blend gently until combined
pour into a glass container and chill in the refrigerator

Blackberry Syrup Directions:

Blend the blackberries and honey until smooth

To Assemble Blintzes:

Begin with a wrap and place 2 T of cream in the center
spread the cream so that it runs in a vertical line from one end of the circle to another
roll up, keeping the cream running vertically and arrange so that the seam is at the bottom of the wrap
place wrap on plate
drizzle generously with blackberry syrup and serve
makes 16 blintzes