Ingredients
Scale
Cashew Cookie
- 2 c dates, pitted
- 2 c cashews, raw
- 2 T high mineral salt + filtered water
Pecan Pie
- 2 c dates, pitted
- 1 1/2 c pecans, raw
- 1/2 c almonds, raw
- 2 T high mineral salt + filtered water
Peanut Butter Cookie
- 2 c dates, pitted
- 2 c peanuts, raw
- 2 T high mineral salt + filtered water
- 1/2 tsp high mineral salt
Coconut Cream Pie
- 2 c dates, pitted
- 1/2 c finely shredded coconut
- 3/4 c almonds, raw
- 3/4 c cashews, raw
- 2 T high mineral salt + filtered water
Cherry Pie
- 1 1/2 c dates, pitted
- 1 1/2 c almonds, raw
- 1 c dried cherries, unsweetened
- 2 T high mineral salt + filtered water
Instructions
- In a medium sized bowl, combine nuts and 2 T salt and cover in filtered water. Nuts with similar soaking times can be soaked together. Soak for the recommended amount of time (see above chart).
- Pliable, soft dates work best for this recipe; if your dates are hard or brittle, soak them in warm water for a few minutes to soften.
- Discard soaking water from both nuts and dates.
- In a food processor, combine nuts, pitted dates and any remaining ingredients and process until the nuts and dates form a cohesive dough. If the dough gets stuck in the blade before you’re done, scrape the sides of the processor with a spatula to loosen and redistribute.
- Press dough evenly into a 8″ x 11″ silicone pan or a similarly sized parchment-lined pan.
- Dehydrate at 110-115F for approximately 16 hours, flipping the nut/date block halfway through.
- When dry, cut into bars; will keep in an airtight container for several months.
