Almond Cherry Cookies

Almond Cherry Cookies

2-2½ C almond pulp (left over from making almond milk and straining with a nut bag.)

¼ C natural peanut butter  

1 C sesame seeds, soaked several hours and drained

1 tsp. almond extract

½ C honey

¼ tsp. nutmeg

½ tsp. cinnamon

1 C Craisins, soaked several hours and drained

Process all ingredients except the Craisins in a high-power blender until smooth. Add the Craisins and blend on low just to chop up the Craisins, not puree them. Press large spoonfuls onto Teflex sheets in a dehydrator.

Dehydrate for 12+ hours until dry on the tops, then flip and dry another 2 hours until desired consistency is

achieved.