Raspberry Florets

Ingredients:
2 cups raspberry
2 cups medium sized pitted dates
½ cup filtered water
½ tsp. Himalayan sea salt
1 tsp vanilla extract
¼ cup maple syrup
1 tsp. lemon juice

Directions:
Place the dates and the water into a high speed blender. Blend until creamy smooth to create a date paste. Add the salt, maple syrup, raspberries, vanilla, and lemon juice. Continue to blend until evenly mixed. Take a pastry bag with a 1M tip. Place all the batter into the pastry bag. Take a dehydrator tray with a teflex sheet. Make florets in rows on the dehydrator tray. Make sure that the florets are not touching. Place them into the dehydrator at 115 degrees for 15 hours. Remove from the dehydrator, flip them over and continue dehydrating for another 6 hours. Will take 21 to 24 hours to dehydrate.

Makes 86 flowers.