4 C gluten-free oats
1 C shredded, organic coconut
4 small, ripe bananas
2 t vanilla
1/2 C raw cacao nibs
1/2 t sea salt
2 t cinnamon
2/3 C coconut cream (also referred to as coconut butter; I used the Tropical Traditions brand)
1/2 - 1 C maple syrup (use 1/2 C for a mild sweet taste; add more to taste)
Put the oats and coconut in a large mixing bowl. Blend the rest of the ingredients in a blender. Pour the blended mixture over the oats and coconut. Mix well. Spoon bite-sized drops on dehydrator trays. Dehydrate at 105 degrees for 3 hours. This will make the outside firm and leave the inside chewy.