Apricot Layer:
1/3 cup dried apricots, soaked
Water just enough to cover the apricots
3 tbs melted coconut oil
2 tbs agave nectar
1 tbs vanilla extract
Blend all ingredients in high-speed blender until smooth.
Mango Layer:
1 cup mango
2 tbs melted coconut oil
1 tbs melted cacao butter
3 tbs agave nectar
1 tbs vanilla extract
Blend all ingredients in high-speed blender until smooth.
Chocolate Topping:
2 tbs cacao powder
1/2 cup water
1/2 cup cashews
1 tbs melted cacao butter
1 tbs melted coconut oil
2 tsp vanilla extract
Agave nectar, to taste
Blend all ingredients in high-speed blender until smooth. Adjust sweetener to taste.
Assembly:
On poppy seed crust, pour Apricot Layer, followed by Mango Layer.
Finish off with the Chocolate Topping.
Set in freezer until firm.
Directions:
1. In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon juice, date, garlic, thyme and parsley and puree until smooth. Season the sauce with salt and pepper.
2. Using a mandoline, cut the zucchini lengthwise into 1/8-inch slices, then cut the slices lengthwise into 1/8-inch strips resembling spaghetti. Transfer the zucchini noodles to a bowl. Add the marinara sauce, toss to coat and serve immediately.
Make Ahead
The marinara can be refrigerated for up to 2 days.
Notes
One Serving 209 cal, 15 gm fat, 2.1 gm sat fat, 19 gm carb, 4.7 gm fiber.
