Raw Vegan Apricot Biscotti Bars

Looking for a nice compliment to that afternoon tea but don’t want the added carb overload in traditional biscotti? Well, here is a DELICIOUS recipe that will fill your taste buds to the brim in tastiness! With maca, coconut oil, sprouted buckwheat and sunflower, this is a SUPERFOOD snack. Maca will replenish your energy, the coconut oil feed you brain and the sprouted seeds will help your digestive tract. Enjoy!

Apricot Biscotti:

2 1/2 cups buckwheat sprouts

2 1/2 cups sunflower sprouts

10-12 apricots – pitted

5 dates – pitted

1 tablespoon dry lavender flowers and save some for garnish

1 tablespoon mesquite powder

1 tablespoon maca powder

2 tablespoons raw honey

2 tablespoons light agave nectar

1/4 cup coconut oil

1/2 cup raisins

2 handfuls pumpkin seeds

1 tablespoon poppy seeds plus some for sprinkle

1/8 teaspoon ground ginger

Cut 5 or more apricots into small chunks, place in a large bowl. In a food processor or high speed blender, pulse the remaining apricots together with the pitted dates to make a chunky consistency. Then add to the bowl along with the rest of the ingredients. Mix thoroughly using a wooden spoon, and spread thickly and evenly on sheets. Sprinkle with poppy seeds and lavender. Dehydrate at 115 F for about 20 hours. Remove from the dehydrator, and cut into individual bars of desired shape. With the wax paper removed, place back on the screen and dehydrate for another 20 hours for crunchy biscotti, or less if you prefer a more chewy consistency.

You can make these bars as sweet or as spicy as you like – just add more agave syrup or cardamon and cayenne.