Trail Mix Bar
Yesterday, the Trail Mix Bar came about as I needed to clean out the pantry! I know the ingredient list may appear to be overwhelming but trust me, it was easy-peezy to make! Better yet, it tastes wonderful and is packed with nutrients. I usually wrap each bar in plastic wrap and store in the fridge. My husband loves to grab one in the morning to take as a snack during the day. They are also wonderful for hiking trips! I have a bunch of extra eyeglass cases so I like to put a bar inside one and throw it in my purse. It protects the bar beautifully and it’s the perfect shape.
- 1 cup raw almonds (soaked)
- 1 cup raw pecans (soaked)
- 3/4 cup raw walnuts (soaked)
- 1 cup raw pumpkin seeds or sunflower seeds, soaked
- 2 cups of soaked oats (read about this)
- 1 cup of coconut flakes, unsweetened
- 1/2 cup raisins
- 1/2 cup craisins or cranberries
- 1 cup mission figs, dried and diced
- 1/2 cup raw agave or raw honey
- 1 Tbsp raw cacao powder
- 1 Tbsp cold pressed coconut oil
- 1 tsp cinnamon
- 1/2 tsp salt
- First put all the nuts (except pumpkin or sunflower seeds) into the food processor and chop to a medium size. We want crunch in our bar!
- Add the cacao , cinnamon and salt. Give it a quick spin.
- Then add; coconut flakes, dried fruits, oats (after they are done soaking, rinse and squeeze the water out), coconut oil and agave. Mix well. Mixture should be forming into a dough like batter.
- Transfer to a large bowl and stir in the pumpkin or sunflower seeds.
- Place the dough on a cutting board and shape into a log, like you see below. Then make slices as though you were cutting bread.
- Place on the mesh screen of your dehydrator and dehydrate at 145 degrees 2 hours hrs, reduce the temp to 105 degrees for an additional 6 hours or so. The length of time you dehydrate depends on how moist you want them.
- Store in a sealed container in the fridge. Personally, I like to wrap each bar in plastic wrap so we can just grab and go!
- Not the most attractive picture I know. lol Could double as a Fruit Cake too!
12/12/2011 Update: I just wanted to share with you how I created the bars this time around. Same recipe, just a different method on “shaping them”.
Press the batter into a cookie sheet that has edges on it. I lined the bottom with plastic wrap and then covered it with plastic wrap.Use a rolling pin to smooth out the batter and at the same time use some pressure to compact them.
I chilled the batter in the freezer for about 1 hour. I then removed the plastic wrap.
Flip the pan over onto a large cutting board.
Remove the plastic wrap.
Cut into desired shapes. Continue the drying process as outlined above.