Nectarine Coconut Ginger Crackers

Ingredients:
8 cups unsweetened organic coconut flakes
1 cup pitted dates
1 cup filtered water
5 ripe nectarines
¼ tsp. Himalayan sea salt
2 tbsp. grated ginger (microplane grater)

Directions:
Place the dates into a measuring cup and pack them down. Make sure you have 1 full cup. Then cover the dates with filtered water and let them soak for 20 minutes. Pour the dates and water into a Vitamix. Blend until creamy smooth. Slice the nectarines and remove the pits. Place them into the Vitamix with the date paste. Also add the salt and grated ginger to the date paste. Blend until creamy smooth. Place the coconut flakes into a large mixing bowl. Pour the contents of the Vitamix into the mixing bowl over the coconut flakes and hand mix it in with a spoon. Take two Excalibur dehydrator trays with teflex sheets. Pour half of the batter onto one tray and the other half onto the other tray. Press the batter onto the teflex sheets with a round food press. Make sure the batter is even and flat. Make it squarely even on all sides of the tray. It should be 1/8” thick on each sheet. Take a long knife and score the top of the crackers into squares. Make sure you do not go completely through the batter with the knife, so score them gently. Place the trays into the dehydrator. Set the dehydrator to 115 degrees and dehydrate for 3 hours. Remove the crackers from the dehydrator and flip them over onto two other dehydrator trays with teflex sheets. Place them back into the dehydrator at 115 degrees for 8 more hours. Remove the crackers from the dehydrator. Place them on a chopping block and cut completely through the score marks, creating the crackers.

Will last a week in an airtight container in the refrigerator. Will last up to 3 months in the freezer.