Instructions

1. Preheat oven to 170 F.
2. Put all of the ingredients in a food processor and blend for 1 minute or until well blended.
3. Pour into a small sauce pan and bring to a boil over medium heat.
4. Simmer for 10-15 minutes or until the mixture thickens.
5. Line a 11×17 jelly roll pan with greased (i used coconut oil) parchment paper.
6. Pour the mixture onto the parchment paper leaving a 1/2 inch of parchment paper on all sides.
7. Spread to 1/8?-1/4? thick, you don’t want to get it too thin or you might have a hard time peeling it off the parchment paper.
8. Bake for 6 hours.
9. Allow cooling.
10. With scissors, cut into 6 rectangles, leaving the excess parchment paper for easy peeling.
11. Roll up and tie with a piece of string.
12. Store in fridge or an airtight container.