Raw Baklava

Serves 2 



"Filo" sheets:

- 1 large organic apple

- 1/2 cup coconut meal

- a pinch of sea salt

- 1 tsp raw coconut nectar

- 1/4 tsp ground cardamom

- 2 Tablespoon melted coconut oil

- 1/2 cup coconut milk

- 2 tablespoon psyllium


1 cup shelled pistachios

6 medjool dates, pitted

1 cup large flake coconut

1/4 tsp cinnamon

1/4 tsp cardamom

2 Tbsp raw coconut nectar plus additional for serving



- For the "filo sheets", combine all the ingredients  in a food processor and process until smooth. Spread out thinly onto a teflex lined dehydrator sheet in a large square. Dry for a few hours, or until not tacky anymore, then score into 9 squares. Place back in the dehydrator for about another 4 hours or until very crispy. Remove squares.

- For the filling, combine all the ingredients in a food processor and pulse until well combined but not pureed. You want to have chunks still. Add 2 Tbsp nectar and pulse a few more times. Remove from the food processor.

To assemble, set out 2 plates. Drizzle each with a bit of the nectar. Place one filo square on each, and top with 1/3 of the pistachio mixture (deviding evenly between the two). Top each with another square, then half the remaining filling (deviding evenly between the two). Then another square, then the rest of the filling then another square. Drizzle each baklava with a bit more nectar.