to make - Almond Abricot and Rose 'yoghurt' by Amelia Freer

Almond Abricot and Rose 'yoghurt' :
recipe from: Amelia Freer
recipe type: to breakfast, glutenfree, dairyfree
serves 2

What you need:
(Serves 2) 150g almonds
5 dried apricots
2 cardamom seeds
½ tsp rose water
1 tbsp unflavored coconut oil
250ml coconut milk
2 fresh apricots, stoned and cut into quarters
Flaked almonds, for sprinkling

What to do:
Soak the almonds in a bowl of cold water for 30 minutes, or overnight. - this way you activate the almonds and remove their inhibitor. 
In another bowl, soak the apricots, cardamom and rose water for 30 minutes, or overnight.
When ready to serve, drain all the soaked ingredients, put into a blender, add the coconut oil and milk and blend until it is a creamy texture.
Divide the mixture evenly between 2 jars or glasses, then top with the fresh apricots and a sprinkling of flaked almonds.
Put in the fridge and serve chilled.