The aroma of the Almond Banana Brittle Cookie Squares drying in the dehydrator is equivalent to baking chocolate chip cookies in the oven! One of two things almost happened… I would pitch a tent in my pantry to camp out below the dehydrator or I was going to bring the machine into my bedroom. It was just heavenly. One thing I noticed when I had switched to a high raw diet was that my sense of smell really developed and trust me, this bar caused my nose to go into hyperdrive mode!
These bars are firm, crispy and chewy all in one. My husband loved the ones with chocolate the most, but then he does love chocolate. The combination of the almonds, bananas and chocolate created a wonderful medley of flavors. Bob and I bantered back and forth a bit as to what to call them… bars? cookies? He thought they were too thin to be bars and well, I didn’t think the square shape reminded me of a cookie. We playfully duked it out… we met in the middle… Almond Banana Brittle Cookie Squares. LOL He walked away smiling as he went to eat another one. :)
So call them bars, call them cookies, call I’ll want one when you make them.
- 2 cups hot water for rehydration
- 8 oz dried banana, rehydrated in hot water
- 2 1/2 cups Medjool dates, pitted
- 5 cups raw almonds, soaked and dehydrated
- 3 cups coconut flakes
- 2 1/2 cups rolled, gluten-free oats, soaked and dehydrated
- 1/4 cup flax meal
- 1 Tbsp ground cinnamon
- 1 cup of hardening chocolate or vegan chocolate chips
- In a medium-sized bowl combine the hot water, dried bananas and dates. Allow them to soak while you work on the rest of the recipe.
- In a food processor, fitted with the “S” blade, process the almonds to small-medium sized bits. Place in a large bowl.
- Add oats, flax meal, and cinnamon. Toss together with hands.
- Back in the food processor place the soaked banana, dates, along with the soak water. Blend until creamy. Pour over the dry ingredients and mix well with your hands.
- Place 5 cups of batter on each tray (I use the Excalibur) Spread with your hands and press down firm and evenly. Score the batter into desired shapes and sizes. Sprinkle 1/2 a cup of cacao nibs on each tray and gently pat them into the batter.
- Dehydrate at 145 degrees for 1 hour, reduce to 115 degrees and continue drying for 20-24 hours or until dry.