3 small zucchini, peeled and chopped

1 cup raw almonds, soaked overnight

2/3 cup maple syrup, or use any raw sweetener like coconut nectar

3 cups shredded coconut

2 tsp vanilla extract

1 1/2 tbsp lemon juice

1/2 tsp sea salt

3/4 cup pecans, soaked 2 hours then drained and chopped

dash cinnamon

Blend the squash with 1 tbsp water until smooth. Add the almonds and blend until smooth. Add in the maple syrup. Spoon the mixture into a bowl, add the remaining ingredients.

Place on a dehydrator sheet covered with a Teflex sheet. Use a tablespoon and place cookies on sheet and flatten out slightly to a nice cookie shape. Dehydrate for 8 hours at 115 degrees. Flip the cookies and remove the Teflex sheet. Continue dehydrating another 12 to 18 hours until crispy chewy.