Raw Apple Cinnamon Almond Bars

Raw Apple Cinnamon Almond Bars<br /><br />
After making a few raw desserts, I&#8217;ve come to find out that I am in love with the crusts. They are so simple, usually made up of only dates and raw almonds, but I wanted to take it a step further and create breakfast/snack bars out of them! So, for this week&#8217;s Raw Wednesday feature I decided to elaborate on the ol&#8217; date and almond combo and add in some seasonal warmth and produce.</p><br />
<p>Ingredients (makes 12-15 servings)<br /><br />
2 Cups Raw Almonds, Soaked for 4 hours<br /><br />
1&#160;1/2 Cups Dates, Pitted &amp; Soaked for an hour or more<br /><br />
3/4 Cup Date Soaking Water<br /><br />
1/3 Cup Ground Flaxseed<br /><br />
1 Tbsp. Raw Agave Nectar<br /><br />
2 tsp. Ground Cinnamon<br /><br />
1 Cup Apple, diced<br /><br />
Directions:<br /><br />
Drain water from almonds and dates, but save the date water. Place almonds, dates, ground flaxseed, date water, cinnamon, and agave into a food processor; pulse until the almonds are in tiny pieces, but are not creamy. Add in diced apple and pulse until the apple pieces are a little smaller and combined well with the almond mixture.<br /><br />
Spread the mixture on one or two Paraflex dehydrator (depending on the size) sheets, about 1/4-1/2&#8221; high. Slice into desired-sized pieces and dehydrate overnight, or roughly 9 hours, at 110F. After that, pull the pieces carefully off of the sheet and turn them over onto just the mesh screen; dehydrate for another 10 hours at 105F.<br /><br />
Take them out of the dehydrator and store them in your refrigerator. Mine are in a tupperware container with a moisture absorbing packet so that they last a little longer. 

After making a few raw desserts, I’ve come to find out that I am in love with the crusts. They are so simple, usually made up of only dates and raw almonds, but I wanted to take it a step further and create breakfast/snack bars out of them! So, for this week’s Raw Wednesday feature I decided to elaborate on the ol’ date and almond combo and add in some seasonal warmth and produce.

Diced Apples

Ingredients (makes 12-15 servings)

  • 2 Cups Raw Almonds, Soaked for 4 hours
  • 1 1/2 Cups Dates, Pitted & Soaked for an hour or more
  • 3/4 Cup Date Soaking Water
  • 1/3 Cup Ground Flaxseed
  • 1 Tbsp. Raw Agave Nectar
  • 2 tsp. Ground Cinnamon
  • 1 Cup Apple, diced

Directions:

  1. Drain water from almonds and dates, but save the date water. Place almonds, dates, ground flaxseed, date water, cinnamon, and agave into a food processor; pulse until the almonds are in tiny pieces, but are not creamy. Add in diced apple and pulse until the apple pieces are a little smaller and combined well with the almond mixture.
  2. Spread the mixture on one or two Paraflex dehydrator (depending on the size) sheets, about 1/4-1/2” high. Slice into desired-sized pieces and dehydrate overnight, or roughly 9 hours, at 110F. After that, pull the pieces carefully off of the sheet and turn them over onto just the mesh screen; dehydrate for another 10 hours at 105F.
  3. Take them out of the dehydrator and store them in your refrigerator. Mine are in a tupperware container with a moisture absorbing packet so that they last a little longer.

Going in for a bite!

11 Comments

Filed under Healthy Recipes, Raw Recipes

11 Responses to Raw Apple Cinnamon Almond Bars

  1. These look so good! I wish I had a good space for a dehydrator. For now, I make “raw” crackers in my oven on it’s lowest temp (150).

    • Jackie

      That’s a great way to do it if you don’t have a dehydrator! I do have to say that I really love mine, and tuck it away when it’s not in use; but thankfully, I have a good amount of counter/table space for it when I’m making things.

  2. Those look and sound great, but I don’t have a dehydrator! Can you make them in your oven?

    • Jackie

      You definitely could, but depending on your oven’s lowest temperature they wouldn’t be “raw”. If that doesn’t matter to you, you could probably bake them in a few hours at 200, or a higher temp in less time! :)

  3. I love this recipe =) and it uses my favorite sweetener, dates…if only I had a dehydrator! it’s on my Christmas list, I can’t live with one any longer, it’s driving me bonkers!! I will try my oven for this, but I can’t wait for the dehydrator.

    Found you on OGP, I contribute there as well. =)
    xoxo
    Jen
    VVM

  4. These look great! Unfortunately I do not have a dehydrator (nor the space or the money for one), so I may play around with baking them and see what happens! Great combination of flavors, though!

  5. Kate

    What are you using as a moisture pack? I would love to know, everything gets soft in storage containers.

  6. I made these and they were great! I do think that they taste better just after dehydrating for 8 hours without the extra 10 hours of dehydrating. Good job!

  7. Pingback: Cheezy Butternut Squash Macaroni + A Giveaway! | Vegan Yack Attack

  8. We just got a bushel of organic apples from the farmer’s market and they are so perfectly delicious. And you know how sometimes you’ll get a not-so-pretty apple or two or three in a bushel and you want to use them all up right away? This recipe is exactly what I’m looking for! Thank you!
    Happy Hug A Vegan Day!
    http://features.peta2.com/hug-a-vegan-day/

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