Ingredients:

1 T. ground golden flaxseed
3 T. melted coconut oil
1 T. organic ginger powder
1 cup coconut flour
1 cup firmly packed nut pulp from almond milk
½ tsp. Himalayan salt
½ tsp. raw vanilla powder
1 tsp. cinnamon powder
½ tsp. ground clove
1 cup caramel date paste
1 T. organic unsulphered molasses
¼ cup real organic maple syrup
3 T. water
1 T. lemon zest
¼ cup coconut palm sugar to garnish

Instructions:

Dissolve flaxseed in water and let stand until other ingredients are ready.
Warm coconut oil until liquid. Stir in ginger until dissolved.
Blend all ingredients together in your food processor until it forms into workable dough.

If too soft, firm in refrigerator for about half hour.
Shape into as 1-2 inch balls and roll in coconut palm sugar.

Place on dehydrator screen. Flatten with fork creating a criss/cross pattern. Be careful to not press too hard or dough will stick in screens.

Dehydrate at 118 degrees for 24 hours or until crisp with a slightly chewy center.