Directions

1. Whisk everything together, except the coconut chips and 1 Tbsp. nutritional yeast..
2. Hand mix the sauce with the coconut and spread onto an unlined dehydrator tray (screen only).
3. Dehydrate at 115º until dry, about 12 hours.
4. OR bake for 10+ minutes at 250 or until golden brown. After 5 minutes open the oven door and carefully stir.
5. When you remove from the oven or dehydrator, sprinkle 1 more Tbsp. nutritional yeast over the top.
6. Store in a glass jar after cooling on tray.
7. ♥ You may substitute the coconut with chopped cauliflower, pumpkin seeds, sunflower seeds or any soaked nut.
8. ♥ Variation 1: add 1/2 cup white or black sesame seeds when stirring in the coconut.