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1 cup cashews
2 cups buckwheat groats (soaked)
1 cup pineapple (crushed)
1 cup coconut (shredded)
1 cup agave nectar
1. Process cashews and buckwheat groats separately to a coarse grind in a food processor.
2. Combine in a large bowl.
3. Combine remaining ingredients and stir.
4. Shape each cookie by hand or use a small ice cream scooper and flatten the cookies onto sheet for dehydration.
5. Dehydrate at 105 Fahrenheit for 24 hours or more, depending on whether you want a chewy or crunchy cookie.
Dexter's ThoughtsBy Dexter
Yummy tropical cookies for summertime treats!
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