1 cup almond butter
1 cup agave nectar or 3/4 honey
1/2 cup carob powder
1/2 cup mesquite
2 ts. vanilla extract
pinch of Celtic sea salt
Ok, blend everything till smooth, put this mixture into a pastry bag
fitted with a tiny tip. Then pipe mini chip shapes on teflex sheets,
dehydrate these for 7 hrs at 105-110 degrees, remove them from the teflex
and put on the dehydrator racks to dry for 10-12 hours more. Enjoy! These
go great atop of ice cream, shakes, cakes, puddings, cookies, fruit,
etc...
by Alex, Raw Guru
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