In a large mixing bowl, add arrowroot flour, cacao powder, spices, salt and pepper. Mix thoroughly with a whisk and set aside.
In a large skillet set over medium heat, cook the bacon until nice and crispy. Remove the bacon with a slotted spoon and set aside. Transfer the bacon fat into a small bowl and set aside (leave about a tablespoon in the pan)
Add the onions to the hot bacon fat and cook until soft and caramelized, about 10 to 15 minutes. Add the garlic, apricots, mushrooms, salt, black pepper and oregano and continue cooking until the mushrooms are soft and tender, about 5 minutes. Add that to the reserved bacon.
Place your skillet back over the heat source, crank the heat to medium-high, add the reserved bacon fat and heat it well.
Dredge the liver slices in the arrowroot mixture and shake to remove the excess. Sear the slices on each side for about 30 second per side, just to give them a beautiful dark brown crispy exterior. You might have to work in batches, depending on the size of your skillet.
Once the meat is seared on both sides, put it all back in the skillet (if you had to work in batches) add the onions, mushrooms, apricots and bacon plus one cup of water and the vinegar and give everything a quick stir. Bring to a simmer then slowly stir in the other cup of water, then turn the heat down to medium low and let the meat finish cooking, which will take about 5 minutes.
Serve with mashed sweet potatoes and mixed greens.