Named for a husband-wife team who enjoy creating healthful foods, this story is based on a real event in a real kitchen; names are fictitious. This recipe makes about two cookie sheets, can be easily halved and measurements are estimations.
3 cups pitted organic Medjool dates
3 cups dried organic Mission figs
1 vanilla bean- diced
2 cups ground raw almonds (can grind them in food processor or vita mixer)
2 cups sliced almonds
4 cups whole pecans/walnuts (or chopped if you prefer)
1 ½ cups raw pumpkin seeds
1 cup unsweetened cacao nibs
2 cup unsweetened coconut flakes
1. Place the first three ingredients into a large bowl, cover with water and soak about 4hrs.
2. Blend mixture, including the liquid, in a blender/food processor or mixer will work, if you don’t mind the fruit a little chunky; not as smooth as when blended or processed. Return mixture to large bowl.
3. Mix in the rest of the ingredients.
4. Spread about ½-¾ inch thick on a cookie sheet. I lined mine with parchment paper and this really helped with spreading, and cutting.
5. Bake at 275 degrees for about 1 hour or until mixture is set but not browned.
6. Turn oven off and let bars set for ½ hr in the oven. Pull out and let cool.
7. Cut to size using a pizza cutter or sharp knife.
8. Place in freezer bags. Store a few days in the refrigerator or longer in the freezer.
Leave out what you do not like, add what sounds good. Renée loves unsweetened dried blueberries, dried apples and whey protein. Billy doubles the figs and omits the dates. Marie cut the recipe in half, omitted the pumpkin seeds and coconut flakes, increased the cacao nibs to 1 cup (half the recipe would have called for ½ cup) and folded in 1 cup fruit juice sweetened cranberries (from Natural Pantry).