1 1/2 c pecans soaked, dehydrated and ground into flour
1/4 c raisins
1c raisins soaked 2-4 hours and blended into a paste, or dates pitted
1 1/2 T cinnamon
2 T mesquite powder
1/4 t celtic salt
Place all ingredients into mixing bowl and mix by hand gently yet thoroughly and set aside. Using a 6-inch spring form pan, line the bottom with plastic wrap. Press 'cake' into pan firmly. Frost with coconut crème. Chill before serving. **Note, with extra cake, form into bars and dehydrate for 10-12 hours for a great snack on the trail.