Using an offset spatula, spread the mixture over a parchment paper-lined dehydrator sheet. Make sure it is approximately ⅛ inch thick and fairly even.
Dehydrate at 115oF for 8-12 hours. You want it dry enough so it does not stick, but it needs to stay pliable. Drying time may vary on humidity levels and thickness of your mixture.
Once it has reached the desired consistency, remove parchment paper from dehydrator tray. Keep the paper and fruit leather together.
Using scissors, cut the parchment paper together with the fruit leather in half.
Roll each half lengthwise.
Attach 6 strings on each piece and cut each roll into 6 smaller rolls.
Store in an airtight container for 2-3 weeks.
Recipe by Homemade Hearts at http://homemadehearts.ca/2014/02/14/strawberry-maca-and-almond-fruit-roll-ups/