Raw Persimmon Cookies

1-1/2 cup soaked sunflower seeds
1/2 cup soaked, dehydrated buckwheat groats
3/4 cup dates (soaked 1/2 hour)
2 ripe persimmons, peeled and chopped
1 tsp. cinnamon
2 Tbsp maple syrup
1 tsp. vanilla
1/2 tsp sea salt or Utah Sea Minerals

Place sunflower seeds and buckwheat groats in food processor and grind into a coarse paste.  Then add the rest of the ingredients and mix well until smooth.  Drop by teaspoonful onto dehydrator sheets.  Make a little well in each cookie for the persimmon puree.

Persimmon Puree:
Blend one persimmon in food processor or blender into puree.  Fill each cookie with the puree.  Dehydrate cookies at 110 degrees for 18-20 hours but after about 8 hours you can place them directly onto the mesh sheet to enable them to get a bit drier.