Rating4.5/5 (from 2 ratings)4.5
½ cup almonds (soaked overnight, then peeled)
1 cup butternut squash (peeled, seeded, and grated)
1 teaspoon coconut oil
1 teaspoon ginger (juiced)
1. Place the almonds in a food processor and chop finely.
2. Add the remaining ingredients and process until you have an even consistency.
3. Place in clumps on a Teflex sheet and dehydrate for around 12 hours.
Marj's ThoughtsBy marj
Delicious and simple!
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