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.
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
Step 1: Blend Coconut & Fruit
Blend the coconut meat and 1½ cups nectarines in the blender.
Step 2: Add Water
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.
Step 3: Prepare Crepes
Combine the custard mixture, flaxseed, agave, 2 tsp cinnamon, and 1 tsp salt.
Step 4: Spread Mixture Onto Teflex-lined Dehydrator Trays
Pour ⅓ of the mix onto a 14-inch Teflex-lined dehydrator tray. Spread to about ⅙-inch thick. Repeat with the remaining mix.
Step 5: Dehydrate
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.
Step 6: Cut Circles
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.
Step 7: Prepare Filling
For the filling, combine 4 cups nectarines, the walnuts, lemon juice & zests, maple syrup, ½ tsp cinnamon, and ¼ tsp salt.
Step 8: Assemble
To assemble, fill the coconut taco shells with the nectarine walnut filling.