Apple Blintzes

Serves 6-10

Crepe wrap
4 medium fuji apples, cored
3 tbsp psyllium husk powder
2 tsp cinnamon powder

Process all ingredients food processor except the psyllium husk powder until it becomes a thin applesauce, scraping down the sides of the food processor with a spatula as needed. Add the psyllium husk powder, puree for 10 more seconds, and then quickly spread the mixture into a large dehydrator sheet. Dehydrate at 110 for 4-6 hours, flipping the sheet over after 2-3 hours. The sheet should be moist but also hold together when lifted by the corners. Slice the apple sheets into 3"-6" square pieces, depending on the desired blintz size. To store, place in airtight tupperware container in cabinet - refrigeration will make the wrapper chewy and tough.

Cream filling
1 cup raw macadamia nuts
½ cup medjool dates, pitted
2 tsp vanilla extract, powder, or fresh bean
dash sea salt
up to ½ cup water

Puree all ingredients in a food processor except water until a dough is formed, scraping down the sides of the food processor with a spatula as needed. Slowly add water as needed until the mixture reaches the consistency of a smooth pudding, thick enough able to hang upside down from a spoon.

To assemble, place a dollop of cream filling in the center of the apple square. Roll the wrapper diagonally and secure the corner using a tiny drop of filling. Serve immediately.