2 Cups Coarse Dry Almond Flour ** (see note below)
2 TBSP Date Paste
1 TBSP Lemon Rind
1 tsp. ground culinary lavender (I use a mini coffee grinder)
1/3 Cup Coconut Sugar
1/2 teaspoon salt
1 TBSP Vanilla
1/2 Cup Cacao Nibs (can be replaced with coconut, or left out. Not essential to the recipe)
Mix all ingredients BY HAND in a large bowl until incorporated. Form into a large log and place on parchment or teflex. Dehydrate at 145f for 2 hours until the outside is slightly firm. Cut into bars with a sharp knife. Put on mesh screen and dehydrate for about 12 hours plus, depending on humidity!
** I used my soaked, dehydrated, skins removed, almonds. When you use dry almonds, your cookies will be a crispier and drier consistency. When you use wet almonds, the outside will be slightly crisp, but the insides will remain soft and moist.