These Raw Apple Cinnamon Almond Bars are perfect for breakfast on-the-go! Naturally sweetened and satiating, they’re also great post-workout snacks.
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.
Raw Apple Cinnamon Almond Bars
These Raw Apple Cinnamon Almond Bars are perfect for breakfast on-the-go! Naturally sweetened and satiating, they're also great post-workout snacks.
- 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
- 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.
- 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 9 hours at 110F.
- 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.
If you want to try making these bars in a shorter amount of time, and don’t care about them staying raw, use your oven! I have not tested this method, so I can’t give precise suggestions for this exact recipe. BUT, I can suggest that you try baking them on a lined sheet at 350F for 30 minutes. Then flipping slab over and cutting into squares before baking for another 20-30 minutes. If you try it out, let me know how it goes!