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
Place almond flour, sunflower seeds flour, desiccated coconut, lucuma and mesquite, sea salt in a food processor. Blend until fine.
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.
Roll out between two sheets of baking paper and suing a cookie cutter, cut cookies of your desired shapes.
Place on a dehydrator texflex sheet.
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!