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.

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