Raw Coconut Taco Shells With Nectarine Walnut Filling

This recipe takes a little bit of time and preparation. It is a pretty cool recipe. You can make these ahead of time and save yourself time in the future. The nectarines can be replaced with apples and the walnuts for almonds. The coconut taco shells can be filled with any kind of filling you desire. The filling can also be dehydrated at 115°F for 1-2 hours if you prefer the fruit to be soft, similar to apple pie. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

3 cups coconut meat

5½ cups chopped nectarines

½-1 cup water

1 cup golden flaxseed, finely ground

3 tablespoons agave

2½ teaspoons ground cinnamon

1¼ teaspoons sea salt

1½ cup coarsely chopped walnuts

3 tablespoons maple syrup

3 tablespoons lemon juice

Blend the coconut meat and 1½ cups nectarines in the blender.

Pour in ¼ cup of water at a time as needed to make it smooth (½-1 cup). The mixture should be thick like custard.

Combine the custard mixture, flaxseed, agave, 2 tsp cinnamon, and 1 tsp salt.

Pour ⅓ of the mix onto a 14-inch Teflex-lined dehydrator tray. Spread to about ⅙-inch thick. Repeat with the remaining mix.

Dehydrate at 115F for 6-8 hours. Flip them over and peel away the Telflex. Dehydrate for another 1-2 hours. The crepes should be pliable.

Using a circle cutter, cut the circles for the crepes. I take the extra pieces, cut them into strips, and sprinkle them on my salads.

For the filling, combine 4 cups nectarines, the walnuts, lemon juice & zests, maple syrup, ½ tsp cinnamon, and ¼ tsp salt.

To assemble, fill the coconut taco shells with the nectarine walnut filling.