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- 1 cup Raw Shelled Pecans (soaked in water for at least 2 hours)
- 3 1/2 Cups Water
- 1/4 Cup Pure Maple Syrup
- 2 Tbl Coconut Oil
- 1 Tbl Cinnamon
- Pinch or two of Nutmeg
- 2 Tsp Vanilla Extract
- 1 Tbl Sunflower Lecithin
- Pinch or two of Salt
Blend nuts and water till smooth then add the remaining ingredients and blend to combine. Adjust flavors to your palette and enjoy!
It will keep for 3 days in a cold fridge.
*add cacao or carbo powder to make a yummy hot chocolate drink.
- 1 cup pitted and tightly packed Medjool dates
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- ¼ teaspoon salt
Heat two cups of water in a saucepan till warm about 110°, NOT hot. Place the dates in a bowl and submerge them with the warm water. Allow them to sit for 15-20 minutes to soften.
Drain the dates, reserving the soak water. Place them into a blender with ¾ cup of the soak water, the vanilla, coconut oil and the salt. Blend on high till very smooth and saucey. Add more water as needed, until the sauce is pourable but still thick.
•Be careful not to be generous with the coconut oil, otherwise it will overpower the caramel flavor.
•Sauce will keep in an airtight container in the fridge for up to 5 days.
•For additional maple flavor, try adding some Lucuma Powder.
- 1½ cups raw almonds
- ¼ teaspoon salt
- 1⅔ cups medjool dates, pitted
- 4 heaping cups apples of choice, sliced thin (1/4 inch thick or so)
- 1 overflowing cup salted caramel sauce
• Place the nuts, salt, and dates into a food processor. Process for 2-3 minutes, or until the nuts are totally broken down and the mixture is uniform and sticking together. When you squeeze a small amount in your hand and it sticks together, you’re good. You’ll still see bits of nuts, not a fine powder, that’s fine.
• Press the mixture into an 13 x 9 baking dish that has been lined with parchment or wax paper. Make sure it’s distributed evenly through the pan. It’ll be sticky and take some smooshing around so be patient. 1/4 inch or so deep is perfect. The oils will start to release from the nuts and you’ll be able to “polish” it into smoothness.
If you want thicker bars simply use a smaller dish.
• Place the apples in a mixing bowl and cover them with the sauce. Make sure that all of the pieces are evenly coated. Arrange them in 4 layers on top of the base. For each layer, you can line up the apple slices in crisscrossing rows.
• If you don’t have a dehydrator, transfer the bars to the refrigerator and allow them to cool for an hour. Cut them into squares and serve. The apples will still be a bit juicy and crisp, so use a pizza cutter for slicing them. If you do have a dehydrator, place the baking dish into the machine and dehydrate at 115 for 6 hours. This is best!
Allow the bars to cool so the base will be more solid, then cut them into squares, serve and Enjoy! ?
•Un-dehydrated bars will keep, refrigerated, for 3-4 days. Dehydrated bars will keep in the fridge for up to one week.
•You “could” even cook them in an oven to soften the apples. Be gentle, go slow. It won’t be raw anymore but it’ll still be healthy!
Original recipe credit goes to: