Soak Almonds in filtered water for 24 to 36 hours, rise approx. every 6-8 hours.
Drain and dehydrate Almonds at 100 F for 24 hours.
Grind up almonds in food processer.
Shred up the apples (with the peel still on) in food processer.
Mix all 5 or 6 ingredients in a large bowl. Should be juicy.
Use a meat patty maker to make the round bars. Approx 3/4 to 1 inch thick or whatever thickness you prefer. If a patty maker not available, just use your hands.
Place bars on vinyl dehydrator sheets. Dehydrate for 12 hours at 100 F.
Turn and place onto deyhrator mesh screens, if not available use the vinyl sheets again and dehydrate for another 12 hrs, or until cookies are to the texture you prefer.