Coconut Champagne Mango Crackers
1/4 cup RAW cashews
1/2 cup coconut water (or filtered water)
1/2 cup young coconut meat (or 1/3 cup desiccated coconut)
2 Champagne mangoes (or 1 regular mango )
1/2 Tbsp honey, date sugar (or favorite sweetener)
1/8 tsp sea salt
1 teaspoon nama shoyu (or tamari)
1 teaspoon ginger, grated
1 Tablespoon lime juice
6 Tablespoons sunflower seeds, crushed
Blend cashews, coconut water, coconut meat and mangos until creamy. (Add water if needed to blend).
Add remaining ingredients, except dehydrated coconut and walnuts. Blend until creamy.
Add coconut and nuts, and pulse blend, leaving chunks of these in mixture.
Spread mixture on non-stick dehydrator tray to about 1/8" thick. (Using a an offset spatula for ease)
Dehydrate for 6-8 hours at 115 degrees F. Flip over onto mesh sheet and peel off non-stick sheet.Using a dull edged knife, score squares, or just break into pieces when done. Continue to dehydrate another 12 to 18 hours until dry and firm..
Store in airtight container or zip lock bag for up to 2 weeks.