Ginger & Chocolate Macaroons

• 3 cups of desiccated or shredded coconut (I like to use half an half to create texture)
• 1/2 cup of almond flour*
• 1 cup of cacao powder
• 3/4 cup of maple syrup
• 1/2 cup of almond butter
• 1 T vanilla extract
• 1 T grated ginger
• 2 t lemon juice
• pinch salt

Combine all ingredients in a bowl and mix well.

Use a small ice-cream scoop or roll into equal sized balls and place onto a mesh screen and dehydrate for 8 hours on 110′F/45′C

*Almond flour is what is left over after you have made almond milk and dehydrated it then made it into almond flour

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