10 oz. unsweetened Coconut Flakes
1 tsp. ground cinnamon
1 tsp. sea salt
2 large carrots, sliced thin with vegetable peeler
3 cups dried fruit (I used dates and dried cherries this time) cut up in small pieces
Prepare the carrots by peeling them and then using the peeler to lay the rest of the carrots onto a sheet of parchment on a cookie sheet. Bake the carrots at 350f. until crispy.
Sautee the coconut, one cup at a time, in a heavy dry frying pan over medium heat until golden.
Mix all the ingredients together. Servings are 1/2 cup and the recipe makes 15 servings at about 180 calories.