1 cup soaked cashews (in lemon and water)
Zest of 1 lemon
½ cup fresh lemon juice (approximately 2 lemons)
1 cup dry shredded coconut
½ cup honey or maple syrup
2 tbsp coconut flour for firmness if desired
Process cashews in food processor until they are pasty in consistency.
Mix in all other ingredients.
You can make without coconut and use less lemon juice. Sprouts can also be processed with the other ingredients to increase the nutritional value. Coconut flour can be added for firmer cookies.
Place 1 tbsp cookie dollops on a dehydrator sheet.
Dehydrate for approximately 12 hours at 105 degrees (could also dehydrate at 115 degrees for 8-10 hours with similar result).
Makes 12 small cookies.