Place all the ingredients in a food processor or tall container if using an immersion blender

Puree everything to obtain a smooth cream

Create small dots of 1/2 inch max on a baking sheet lined with parchment paper

Bake to 375F for 15min. Reduce the heat to 250F and keep baking for additional 55min.

Store on the countertop in an air tight container with some paper towel inside to absorb any moist.