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Chocolate Banana Chew

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If you like bananas you will like the Chocolate Banana Chew.  Once dehydrated, the banana flavor greatly intensifies.  These were a hit at our July 4th family picnic.   Make sure that you use ripe bananas.  A ripe banana is much sweeter in flavor.  Using ripe produce in your dishes will make all the difference in flavor.  In selecting your bananas, choose ones that already have brown spots on them.  Not black bruises but speckled with brown spots.  Often times grocery stores pull these aside and sell at a discounted price.

Yields: 49 (could be 50 if I didn’t nibble on the batter!)

Ingredients:

  • 2 cups oats, gluten-free
  • 2 cups raw pecans, soaked and dehydrated
  • 2 cups raisins
  • 3/4 cups raw agave nectar
  • 2 bananas, ripe
  • 1/2 cup raw cacao powder
  • 4 tsp ground cinnamon
  • pinch sea salt
  • 1 extra-large banana (sliced and used to top the of the cookie)

Preparation:

  1. In the food processor combine all ingredients, except the raisins.  Blend till mixed well.
  2. Add in the raisins and just process enough to incorporate them.
  3. I used my small scooper (sort of like a mini ice cream scoop) and drops them on the teflex dehydrator sheets.
  4. I then pressed a fresh banana slice into the top of the cookie.
  5. I dehydrated them for about 20 hrs.  The time frame is up to you and how you like your cookies.
  6. After about 4 hours, I removed the from the teflex sheet and placed them on the mesh sheet to help speed up the drying time.  These cookies never get “crunchy”.
  7. Store in an air tight container in the frig.

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