Ingredients:

1 1/2 cups raw walnuts

1/2 cup golden flax meal

1/4 cup + 2 tablespoons raw agave syrup

1 teaspoon cardamon

2 teaspoons cinnamon

2 teaspoons orange juice

1/2 cup water

10 plump medjool dates, pitted and soaked in water for 1 hour

1/4 of date juice (reserve from soak water)

1 tablespoon lemon juice (about 1/2 a lemon)

2 teaspoons honey

1/8 teaspoon vanilla extract

1 teaspoon extra virgin coconut oil

dash of sea salt

1 cup Raw Baklava sweet filling

1/4 cup pecans, finely chopped

4 teaspoons honey (will be used in 1/4 teaspoon increments)

Directions:

1. The Dough Layers. Add ingredients to a high speed blender or food processor and blend until very smooth.

2. Divide mixture over 2 teflex sheets and spread into very thin layers. Less than 1/8", an offset spatula works great for this.

3. Dehydrate at 145 degrees for 40 minutes to an hour, then drop the temperature down to 105 degrees and continue to dehydrate another 6-8 hours.

4. Halfway through the dehydration flip crust onto the dehydrator screens and remove the teflex sheets. Score the crust with into desired shapes. Save the scraps for snacking, of course.

5. When done the texture will be pliable but firm.

6. Sweet Filling

7. Add the ingredients to a blender and blend until a thick paste is formed.

8. Putting it together.

9. This recipe will make 16 desserts and is layered in a way similar to lasagna.

10. Start layering with a dough round, 1 teaspoon of baklava filling, 1/4 teaspoon pecans, dough round, 1 teaspoon of baklava filling, 1/4 teaspoon pecans, 1/4 teaspoon honey, and the final topping of a dough round

11. Take your remaining baklava sweet filling and add it to a pastry bag with a rose tip and embellish the top of each dessert. If you have any remaining nuts, sprinkle those on top for a final touch!

12. They are absolutely ready to eat right now - BUT - if you want them warmed up, try the dehydrator for an hour or 2.

13. They will keep for a week if they aren't eaten before then.

Bon Appetit!