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Carrot Noodles with “Peanut” Sauce serves 4 Sauce: 1/2 cup raw almond butter (recipe here) 3/4 cup coconut flesh from young Thai coconut 1/4 cup coconut water from young Thai coconut 1 tablespoon nama shoyu or gluten free tamari 2 tablespoons maple syrup* 1 teaspoon fresh grated ginger 1 tablespoon sesame oil 1 lime, juice from 2 cloves garlic, diced 1 teaspoon chili flakes pinch Himalayan Salt