Apple Cinnamon Bars

These energy bars are for between meals or to pack in an insulated lunch bag to take with you to school, work, or wherever! They’re naturally sweet with an apple cinnamon flavor, and very very tasty.

Ingredients:

• 2 cup dates, pitted
• 6 heaping tablespoons almond butter
• 2 tablespoon coconut oil, melted
• 4 tablespoons fresh lemon juice
• 2 teaspoon ground cinnamon
• 1 teaspoon ground flaxseed
• 1 teaspoon pure vanilla extract*
• 2 apples, cored, peeled, and cut into large chunks
• 3 cup gluten-free rolled oats
• 1/2 cup raw walnuts, finely chopped
• 1/2 cup raw almonds, finely chopped
• 1/2 cup raisins

Directions:

1. In a food processor, process the dates, almond butter, coconut oil, lemon juice, cinnamon, flaxseed, vanilla, and apple for 1 minute or until smooth.
2. Gradually add the rolled oats and process until well combined, stopping to scrape the sides as needed. If you have a small food processor you may need to divide the mixture to process a little at a time.
3. Transfer to a large bowl the use a large wooden spoon to fold in the chopped nuts and raisins.
4. Line an 11-inch by 7-inch brownie pan with parchment paper. Be sure to use enough parchment paper for it to rise 2-inches or more above the long sides of the pan. Use a large wooden spoon to scoop the mixture onto the parchment paper. Coat clean hands with the extra coconut oil, then press the mixture evenly and pat smooth. Cover with plastic wrap and place in the freezer for 8 hours or overnight.
5. Remove from pan by lifting up on the exposed parchment paper and place on a cutting board. Let sit a few minutes or until soft enough to cut, then cut into equal size bars, roughly 1 1/4-inch by 3 1/2-inch each. Stores refrigerated in an airtight container for up to 6 days.

Variations:

1. If you like chocolate, when folding in the nuts and raisins add 1/4 cup raw cacao nibs.
2. Before freezing, sprinkle with 2 tablespoons unsweetened shredded coconut** then gently press down on the coconut to adhere it to the bars.
3. Just before serving drizzle with Vanilla Cream or Chocolate Sauce.

Yield: Makes 16 bars

*Most extracts contain alcohol primarily derived from corn. Though people with celiac disease and gluten sensitivity may want to contact the manufacturer of the product to be sure that it’s gluten-free.

** Uncompromising vegans and people with celiac disease and gluten sensitivity may want to contact the manufacturer of the shredded coconut, to be sure that it’s vegan and gluten-free, because there is a small possibility of the product having been manufactured in a facility that uses wheat and milk.

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