These Raw Apple Cinnamon Almond Bars are perfect for breakfast on-the-go! Naturally sweetened and satiating, they’re also great post-workout snacks.

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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.

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Yield: 12 -15 bars

Raw Apple Cinnamon Almond Bars

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These Raw Apple Cinnamon Almond Bars are perfect for breakfast on-the-go! Naturally sweetened and satiating, they're also great post-workout snacks.

Prep Time 5 minutes

Dehydrating time 18 hours

Total Time 18 hours 5 minutes

Ingredients

• 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

Instructions

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 9 hours at 110F.
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.

Nutrition Information:

Yield:

12

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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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!