RAWlmond Super Bars

RAWlmond SUPER Bars

Raw Recipe Challenge Entry

by Amanda Waldner, Avena Member — Kelowna, BC

Ingredients:

2 cups almonds, soaked and dehydrated
1/3 cup agave nectar
1/4 cup Avena's goji berries
1/4 cup Avena's cacao nibs
3 Tbsp. Avena's Toco
1 tsp. alcohol-free vanilla
pinch of Celtic sea salt

Directions:

Place the almonds in a food processor and as soon as you start to blend it together, add the agave nectar (this will keep it from grinding into powder). Blend until broken, but still chunky. Place this mixture into a mixing bowl, and add the remaining ingredients, then mix together using a spoon. Scoop onto teflex sheet and mold into the shape of a bar or cookie. Dehydrate at 105 degrees for about 10 to 12 hours. Enjoy!

NOTE: To change this recipe to either cacao or goji bar, simply add 1/2 cup of either the cacao or goji berries instead of mixing them together.