Raspberry Floret Cookies

Ingredients:
2 cups organic raw cashews (soaked from 2 to 4 hours)
1 13.66oz. Can Thai coconut milk
¼ tsp. Himalayan sea salt
1 tsp. organic cinnamon powder
1 tsp. grated ginger (micro plane grater)
2 tbsp. organic maple syrup
2 tbsp. melted organic coconut oil
1 tsp. apple cider vinegar
2 tbsp. soy lecithin (grind to powder)

Directions:
Drain and rinse the cashews and place them into a Vitamix. Add the coconut milk, salt, cinnamon, ginger, maple syrup, and apple cider vinegar. Blend until silky creamy smooth. Turn the Vitamix on low, pour in the coconut oil. Use the tamper and make sure it is blended in evenly. Add the lecithin powder and blend in. Do not over blend. Remove the batter from the Vitamix with a spatula and place it into an airtight container. Place in the refrigerator overnight. Remove it from the refrigerator. Take a pastry bag with a 1M Wilton tip. Fill it halfway with the raspberry batter. Repeat the procedure until all the batter is used up. Take 2 to 3 Excalibur dehydrator trays with teflex sheets. Squeeze the florets onto the teflex sheets and place the trays into the dehydrator at 115 degrees for 12 hours. Remove the teflex sheets from the dehydrator trays and flip the florets over onto 2 more dehydrator trays without teflex sheets. Place them back into the dehydrator for another 12 hours.

Refer to the photo if needed.

Will last one week in the refrigerator. Will last 1 month in the freezer