Pit dates. Add all ingredients to your food processor (I used this one) and puree together.

Take the puree and spread 1/8" thin over a food dehydrator tray that is lined with parchment paper. The trick here is to make sure that you evenly spread the puree. If it is too thick in places it will not dry correctly.

Put the tray in your dehydrator (I used this one) and dehydrate at 115° for 8-12 hours. It is dry when it is no longer sticky, but still pliable.

When finished drying, remove the fruit leather keeping it attached to the parchment paper. Use kitchen shears and cut the fruit leather/paper in half. Roll each half lengthwise then cut each into six smaller rolls.

Store in an airtight container. Will keep for 2-3 weeks.