These are so tasty and have a nice creamy texture. I had a couple warm out of the dehidrator and knew that they were a success.
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  • Yield

    Makes 16
  • Equipment

Recipe Directions

-Blend the apricot and water in a blender, then strain out pulp throug a regular pastic strainer. This won’t work with sulphited apricots as they are not nearly as sweet and this mixture is to be used as a sweetner.
I ground my nuts before hand because my food processor is not the greatest but if you think yours can handle it, gound them up first before adding the next ingredients.
-Add the apricot sweetner, the next six ingredients and the apple ‘pulp’ (which after straining, should still be quite moist) and blend until you get an even texture.
Shape into cookies and take the apple juice that is leftover from the straining and spread a little on each cookie to give it a ‘shell’ after dehydrating.
Dehydrate at 115 for 12-18 hours.

Violet.eye's Thoughts

These are so tasty and have a nice creamy texture. I had a couple warm out of the dehidrator and knew that they were a success.

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