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.
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.