Melt the margarine and mix with the vegan curd. Stir in spelt flour, semolina and chickpea flour. Wash the lemon with hot water, scrape off the zest of half a lemon and mix in. Knead the dough well and let it rest in the fridge for 15-20 minutes. This will make the dough firmer.
Wash and separate the apricots without cutting them completely apart and remove the stones. Place a small tsp. of coconut sugar into each apricot.
Divide the dough into 6 or 8 portions depending on the size of the apricots, form each portion round and flat with moistened(!) hands and wrap the filled apricots.
Heat a pot of lightly salted water and let the apricot dumplings simmer gently in boiling water for about 10-15 minutes. The water should not bubble too much, but rather boil. Remove the apricot dumplings from the water and let them drain. Mix coconut sugar, cinnamon and peeled hemp seeds and sprinkle the dumplings all around.
For the sauce, blend silk tofu, the zests half of an organic lemon, ground vanilla and rice syrup in a blender. If you like, add a bit of turmeric to give the sauce a nice yellowish color. Season the vanilla sauce to taste with more sweetener if you like and stretch the consistency with plantbased milk to taste. I do this while the dumplings are simmering.
Halve the apricot dumplings and serve still hot on vanilla sauce. I add some lemon zests and garnish the dumplings with some beautiful lavender flowers.
