February 16, 2017


  • 1 cup almond flour

  • 1/2 cup sunflower seeds

  • 1 1/2 cups desiccated coconut 

  • 1/4 teaspoon sea salt

  • 2 tablespoons of lucuma powder

  • 1 tablespoon of mesquite flour (optional)

  • 1 teaspoon of vanilla powder or extract

  • 1/4 cup maple syrup

  • 1/4 cup cacao nibs or chocolate chips

  1. Place almond flour, sunflower seeds flour, desiccated coconut, lucuma and mesquite, sea salt in a food processor. Blend until fine.

  2. Next add in vanilla, maple and nibs. Process until the dough sticks together. If too dry, add more maple syrup or a dash of almond milk.

  3. Roll out between two sheets of baking paper and suing a cookie cutter, cut cookies of your desired shapes.

  4. Place on a dehydrator texflex sheet.

  5. Dehydrate at 115 degrees for 48 hours or bake at 100 degrees for 10-15 minutes.

Store in an airtight container in the fridge or in the freezer.

Enjoy with a mug of almond milk or hot chocolate!

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