Pre-heat oven to 350 degrees F (180 degrees C).
In a bowl beat up
Almond Milk (3/4 cup)
Coconut Sugar (1/3 cup)
Vanilla Bean Paste (to taste)
. Add the
Tapioca Starch (2 1/2 Tbsp)
Unsweetened Shredded Coconut (1/3 cup)
Blanched Almond Flour (1/3 cup)
. Stir until all the ingredients are combined.
Coconut Oil (as needed)
a pie pan of 22-centimeters, and dust the bottom with
Coconut Sugar (to taste)
. Wash, cut in half, remove the pit and lay the
Apricots (2 cups)
down on the bottom of the pie pan.
Pour in the mixture and bake for 40 minutes. Remove from the oven and let the clafoutis cool down completely.
Dust the top with more
Unsweetened Shredded Coconut (to taste)
Coconut Chips (to taste)
. Serve immediately or store in your fridge for a few days.