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Combine all ingredients in a large bowl. If you don’t have the Coconut Secret products, you can substitute almond or hazelnut meal for the coconut flour; lucuma powder, yacon powder, date sugar, or raw sugar for the coconut sugar; and yacon syrup, agave nectar, or honey for the coconut nectar.
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Dehydrate at desired temperature until the sheet of cracker is set, but still soft when pressed, about 6 hours (you know how it is with dehydration—exact times and temps aren’t really a big deal). Flip it over onto a cutting board, peel away the Paraflexx liner, and cut into rectangles (a pizza cutter works great). Transfer to the mesh-lined dehyrator tray and dehydrate another hour or two, depending on how soft you want your graham crackers to be.
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