Butternut Squash Gems

I got a dehydrator, this year, and have been furiously searching for fun recipes.  I found this one and wanted to share it because my 4 year-old approves.  In fact, he says, "These are freakin' good!"  I blushed at his language because he learned that from me.  Whoops!  But, here it is!
 2 cups almond meal (I found this at Bulk Barn)
 3/4 cup raisins
 2 cups dried shredded unsweetened coconut
 1 tsp pumpkin pie spice
 1/4 tsp sea salt
 Mix all the dry ingredients together in the food processor until they are well blended.

• 

• Add the wet ingredients and blend until creamy.

 3 Tbsp butternut squash puree (I used cooked squash as I had some left over from dinner the night before) 1/4 cup raw agave nectar
 1/4 cup raw honey
 
 Then we used our cookie scoop to form balls of dough and then pressed half of a pecan into each.
In the dehydrator, we set them at 135 degrees for an hour, then we dropped the dehydrator to 105 degrees for an additional 12 hours until it was dried, but soft and chewy. So delicious.  This recipe yielded about 25 cookies.  I'm already thinking I will have to mix it up again!  The honey flavour really permeates these chewy gems and makes them extra delicious.