bars.png

 

3/4 Cup of raw almonds

1/2 cup of rolled oats

2 tsp of flaxseeds

1/4 cup of Sunflower seeds. Optional. you can use any other seeds. 

1/4 heaping tsp of pumpkin pie spice

2 cups of pitted and dried dates

2 Teaspoons of Coconut Oil

1/2 cup of dried cranberries or dried cherries (keep on the side to press into mixture afterwards)

1 cup of roughly chopped raw almonds (keep on the side to press into mixture afterwards)

 

NOTE: For the dry ingredients, after the 3/4 cup of almonds you may add any amount of oats as long as your dry ingredients add up to 1-1/2 cups. You can add more sunflower seeds to make up the volume for example.

NOTE: This recipe works best using the new Vitamix wide bottomed/low profile 64oz container. If you have the traditional taller 64oz container use about 1/2 the total amount of ingredients for starters. 

Directions

(1) Add all ingredients to the Vitamix container and secure the lid

(2) Start on Variable Speed 4

(3) Turn machine on and pulse multiple times to grind up mixture

(4) Turn machine off

(5) Start on Variable speed 1 and slowly increase to Variable 10 and watch the mixture whirlpool until it begins to slow down to a crawl.

(6) Use your Tamper to move the ingredients from the sides onto the blades. Do not press into the blades. You may use a spatula to scrape the ingredients as well. Total mixing time should be 1 minute. 

If you have the Dry Blade container  roughly chop 1 cup of raw almonds on Variable speed 4

(7) Drop the dough-like mixture from the container into a mixing bowl and add the chopped almonds and dried cranberries. Use your hands to mix the almonds and cranberries into the dough-like mixture. 

(8) On a cookie sheet lay a large piece of parchment paper and place the mixture onto the parchment paper. Flatten out into a square shape and fold parchment paper to cover the flattened out mixture. 

(9) Place mixture into the refrigerator while still on the cookie sheet for 1 hour. 

(10) Remove parchment paper and cut mixture into 4" X 1" sized bars. 

Refrigerate up to 2 weeks.