Coconut Almond Flowers

Cookie Batter Ingredients:
1 ½ cups almond flour
1 cup shredded coconut
1/8 tsp. Himalayan sea salt
½ tsp. vanilla extract
¼ cup agave
20 dates
½ cup filtered water

Directions:
Place 20 dates in a high speed blender, add ½ cup filtered water. Blend on high until creamy smooth.
Place the almonds into a Cuisinart blender with S blade. Blend until the almonds turn to flour. Do not over blend. If over blended, the almonds will turn to butter.
Place date paste, almond flour, shredded coconut, salt, vanilla, and agave into a high speed blender. Blend until creamy. Remove from the blender into a bowl and set aside. Take a pastry bag with a 1M tip and fill with the cookie batter. Take a dehydrator tray that is lined with a teflex sheet and place quarter size florets onto the tray. Space evenly so that the cookies do not touch. Dehydrate at 115 degrees for 8 hours. After 4 hours of dehydration, pick up the cookies with a little spatula and transfer them to another tray without the teflex sheet. Place back into the dehydrator for another 4 hours. Remove them from the dehydrator.

Directions:
Place the berries in a bowl and set aside at room temperature for 1 hour to thaw. Place dates, berries, and salt into a high speed blender and blend until smooth.

Take the Berry Drop Topping and place into a pastry bag with a 30 tip. Decorate the center of each cookie with a tiny floret. Be creative with the remaining Berry Drop Topping.

Yields 40 cookies. Can be refrigerated for 4 to 6 days in an airtight container. Can be frozen for up to 1 month.