2 C almonds, soaked, blanched
2 C sunflower seeds, soaked and rinsed
1/2 C sesame seeds, soaked
1 C dates
1/2 C dried apricots, soaked
1 t cinnamon
1 t cardamon
1 t vanilla
2 C pecans, soaked, chopped
Process Almonds, sunflower seeds, apricots, and dates through the
champion juicer with the solid plate to form paste. Add spices and vanilla and mix well.
Using a food processor with the "S" blade, chop pecans. Form dough into small
balls and roll in the chopped pecans. Place on a dehydrator tray with a teflex sheet and
form into a small, round cookie. Place cookies close together on the sheets. Dehydrate at
105 degrees for 4 hours, turn cookies over and remove teflex sheet. Continue dehydrating
until desired moisture is obtained, approximately 3-5 hours.