Coconut Cookies

1 3/4 cups - dried coconut
3/4 cup - ground almonds
3/4 cup + 2 tablespoons cashew or almond flour (you can grind your own if your blender is strong enough)
3/4 cup - maple syrup
1/3 cup - coconut oil
1 1/4 teaspoons - vanilla extract
1/2 teaspoon - almond extract
pinch of sea salt

Mix together dry ingredients. Add wet ingredients to the dry mixture and mix thoroughly. Place small scoops onto teflex sheets and press down. Dehydrate 1 day. Transfer to dehydrator screens and dehydrate 1 more day.

Chocolate Cookies

2 1/2 cups - fine cashew flour (I used almond flour - you can ground up your own if your blender is strong enough)
1 3/4 cups - oat flour (put some oats in the blender)
1/2 cup - raw cacao powder (I used Nestle powdered chocolate for baking)
1/4 cup - water
3/4 cup - maple syrup
1 tablespoon - vanilla extract
1 teaspoon - sea salt
*optional 1 cup - chocolate chips or mint chips

Mix all ingredients in a bowl. Stir in chips. Form into 3 inch cookies. Dehydrate on screens overnight at 118 degrees.

Snack Bars

4 3/4 cups - almond crumbs (ground up almonds, almost flour like)
3 cups - cashew pieces
1 cup - hemp seeds
1/2 cup - flax seed, soaked and drained (or ground up into flour)
1 teaspoon - sea salt
1 teaspoon - vanilla extract
1 3/4 cups - agave
1/2 cup - cacao nibs (or other chocolate pieces)
1 cup - goji berries, soaked no more than 15 minutes and drained (I used chopped up dried strawberries)

Mix all ingredients in a large bowl until incorporated. Spread evenly on a parchment lined sheet, set on dehydrator screens and dehydrate over night. Loosen sides and turn onto cutting board. Cut into bars. Return to dehydrator screens (with no parchment) and dehydrate overnight.