Natalie KW's Raw Lavender Cream Blintzes with Blackberry Syrup


Absolute Heaven in your mouth


 Blintz Wraps
    3 small apples
    2 tsp fresh lemon juice
    1 cup shredded dried unsweetened coconut
    1 tsp ground cinnamon
    1/4 cup raw honey
    6 Tbsp cold-pressed coconut oil
    1/4 tsp pure alcohol free vanilla extract
    1/8 tsp ground nutmeg
    Pinch of Himalayan salt
    1/3 cup ground flax seeds
    2/3 cup pure water

    Lavender Cream
    1/2 cup pure water
    3/4 cup coconut butter
    1 vanilla bean
    1/4 cup raw honey
    1 1/4 cup raw macadamia nuts, soaked 4-6 hours, drained/rinsed
    2 tsp dried lavender
    Blackberry Syrup
    1 1/2 cups blackberries
    6 Tbsp raw honey


Blintz Wraps:
    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 approximately 1    3/4 cups of apple after shredding.
    Toss immediately in a large bowl with the 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 tablespoons of batter onto the tray.
    Spread into even circles around 4-5” in diameter.
    Continue until all batter is used.
    Dehydrate at 105° for 4-6 hours.
    Flip over and remove the 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:
    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:
    Blend the blackberries and honey until smooth.
To Assemble:
    Begin with a wrap and place 2 tablespoons 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 in the center of the wrap.
    Arrange so that the seam is at the bottom of the wrap and place on a plate.
    Drizzle generously with blackberry syrup and serve...perhaps as breakfast in bed. Enjoy!
    Makes 16

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