POM PISTACHIO COCONUT CREPE with POM Cranberry Coulis

Ingredients:

COCONUT CREPE:

600 g. coconut meat (about 9 coconuts)

120g. cashews – soaked for 4 -6 hours, drained and rinsed

60ml.. coconut water

½ tsp. salt

PISTACHIO FILLING:

240 g. raw pistachios soaked 4-6 hours

1 Tbs. freshly minced basil

1 Tbs. minced mint

60 g. agave or honey

2 Tbs. lemon juice

1 tsp. salt

2 tsp minced ginger

CASHEW CRÈME FILLING:

240g. cashews – soaked for 4-6 hours

60g. pitted, dried dates

60g. purified water

2 Tbs. lemon juice (1 lemon)

POM Cranberry COULIS:

1 cup dried cranberries

1 cup POM 100%

¼ cup light agave

1 Tbs. pomegranate powder (optional)

1 Tbs. orange juice

Directions:

COCONUT CREPE:

*Place coconut meat, soaked cashews, coconut water and salt in blender and mix till smooth.

*Spread 300g. of the coconut cream evenly on each of the 4 14-by 14-inch non-stick dehydrator sheets and dehydrate at 105 degrees for 6 hours, until the wrapper can be gently lifted off... turn over and remove Teflex sheet. Stick back in dehydrator directly on mesh sheet.

*Dehydrate for another 3 hours at 105-degrees. This will make the sheet pliable, yet easy to handle.

*cut into equal part squares to fold as crepes, or cut out even circles from the coconut sheet, if you want circle wrappers

OR – OVEN – these can be done in an oven as well. Place a piece of parchment paper on a cookie sheet and scoop equal amounts of mixture in 4 different areas, smooth into a nice even circle.

*Put cookie sheet into the oven and the lowest temperature possible AND CRACK THE DOOR so that it never heats above 118-degrees – where tests have shown nutrients and enzymes in food begin to die.

*dehydrate or "cook" your crepes at the very low termperature WITH DOOR OPEN, for 1 hour or until desired firmness, peel off and turn over. Allow to dry and heat for another 30 minutes till coconut crepes are pliable to work with.

PISTACHIO FILLING:

*Place all ingredients into a food processor and pulse until you have chunky chutney like texture. Do not over blend or it will turn into a paste. You are looking for added texture and color to this recipe.

CASHEW CRÈME FILLING:

*Place all the ingredients into a high-speed blender, mix until very smooth. Add water only till desired consistency. This is part of your filling so you want it to be mousse consistency.

*Spoon into a sealed container and place in fridge or freezer to allow the mixture to set while you get the rest ready for assembly.

POM Cranberry COULIS:

*Soak dried cranberries in 1 cup POM Cranberry Juice to re-hydrate them and plump them up. 15-30 minutes should do the trick. The pectin in the cranberries will act as a thickener to this sauce.

*Place all ingredients into a high-speed blender and mix until smooth.

*If the sauce still feels too thin, you can add thickness by adding a couple dried dates and re-blending.

*Place in a squeeze bottle. Use to decorate dessert crepes or any of your favorite sweet or savory dishes.

*Will last for 5 days in the fridge.

ASSEMBLY:

*Take your crepe wrappers (square or circular) and place on cutting board.

*Put a couple scoops of the cashew crème down the center of the crepe.

*Place two scoops of pistachio fililng on top of the cashew crème.

*Fold over crepe sides to "house" the filling inside, place on a small plate

*Drizzle coulis in a zig-zag form over top of the crepe and design plate.

*Use mint or basil as garnish for dessert.