Paleobars III

Tools needed: food processor, bowl, spoon, muffin tins, freezer, food dehydrator or warm oven.

4 Large Bananas*, peeled
10 Large sticky dates, pitted. I use Black Sphinx from
Arizona Date Gardens in Phoenix, AZ USA
7 Large Medjool dates, pitted
1/2 Small Lemon, juice only from
2 Medium Apples, cored and diced (I used Fuji)
3 C Coconut, dried, unsweetened, medium shred
1/2 tsp. vanilla extract (omit if strict Paleo)
1/2 tsp. sea salt, optional
1/2 tsp Vitamin C as ascorbic acid (omit if strict Paleo)

Whip the whole mess up in a food processor till smooth, pour into the bowl and then fold in:

1 C Almonds, shelled, roasted slightly
1 C (scant) Hazelnuts/Filberts, shelled, roasted slightly
1/2 C Pistachio meats, dry roasted
1/4 C Pumpkin seeds, hulled, roasted slightly

Whole nuts are great for texture and crunchability, but I suppose chopped would do fine as well.

Coat muffin tins with coconut oil and spoon in the batter-like mixure till about 3/4 full. Freeze the filled tins, then pop out the frozen slugs and place gently on the rack of a food dehydrator. Dry for 24 hours at the "Fruit" setting, maybe 145 deg. F, then let cool. Store in tins and try not to eat all at once. Drink lots of water after eating.

Makes about 18 tough little chewy biscuit-like cakes.

* If allergic or sensitive to latex, one might omit the bananas and substitute some other sweet, sticky fruit.

From: alexs on the PaleoFood list. Posted on 2 Sept 1999.