Place all ingredients in a large bowl and mix very well with your hands until combined.
Using a medium ice cream scoop, scoop batter onto a mesh dehydrator tray.
Dehydrate at 46 C for 6 to 8 hours.
If you don't have a dehydrator you can set them in the fridge and eat them as is, trust me they are still good like this!
Notes
Store in fridge for 5 days. Can substitute raw almond butter for roasted. I like to use disposable gloves when mixing the batter as it gets very sticky.