Naturally sweetened by mulberries and lucuma, these cookies are reminiscent of oatmeal cookies with a citrus twist. They are an amazing treat that are a snap to make. Kid approved!
2 cups mulberries
1 cup cashews or almonds, soaked for two hours
2 Tbsp lucuma powder
1 Tbsp coconut oil, melted in dehydrator
1 tsp vanilla powder
1/2 cup shredded raw coconut
2 tsp orange zest
1/2 tsp Kalahari Salt
Drain and rinse cashews well after soaking. In food processor, add all ingredients. Process until well incorporated and sticks together. Roll “dough” into 1 inch balls and set on a plate. Get a dehydrator tray ready with a Paraflexx sheet on top. Place balls onto dehydrator sheet Press balls into flat cookies with a fork. Dehydrate at 120 degrees overnight or to the consistency you would like. Store in airtight container. Will last for up to one month. Delicious!