Matcha Crunch

Ingredients:
4 cups raw organic coconut flakes
4 tbsp. organic maple syrup
¼ tsp. Himalayan sea salt
1 cup chopped almonds
2 tbsp. matcha (culinary baking & beverages from My Matcha Life)
1 tsp. apple cider vinegar
35 drops of light chocolate medicine flower extract

Directions:
Place the coconut, maple syrup, salt, almonds, vinegar, and medicine flower extract into a large bowl. Mix it all together with a spoon. Then add the matcha powder and mix that in evenly. Take an Excalibur dehydrator tray with a teflex sheet. Place the crunch down the middle of the tray. Take a press and flatten the crunch down evenly over the whole tray. Place the tray into the dehydrator at 115 degrees for 8 to 10 hours.

Cover in an airtight container. Will last 5 to 7 day in refrigerator, or one month in the freezer.