Get this recipe courtesy of Amber Poupore, owner of Royal Oak's Cacao Tree Cafe, exhibiting at the Green Living Festival in Downtown Rochester June 22-24. Learn more at www.miglf.com.
1 c.. coarse processed almonds
1 c. coarse processed jungle peanuts
1/2 c. jungle peanut butter or almond butter (any nut butter will work)
1/4 c. tahini (sesame seed butter)
2 T. sprouted omega blend (flax, chia, brown rice)
1 c. ground flaxseed
2 t. vanilla extract
1 c. cacao nibs
1/2 c. xylitol
3/4 c. liquid sweetener (agave, coconut nectar, maple)
Combine all ingredients in a bowl and thoroughly incorporate all ingredients. Scoop out equal-sized balls and roll into flat cookie shapes. Place on a netted sheet and allow to dehydrate up to 8 hours. Does not have to be dehydrated to be enjoyed!