Raw Goji Cacao Energy Bars

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   1.

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   Soak almonds, pumpkin seeds and flax seeds for at least 6 hours.

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   2.

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   Place almonds and pumpkin seeds in a food processor.

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   Process until well ground but still chunky.

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   3.

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   Add agave and cinnamon, pulse until well combined.

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   4.

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   Remove from food processor and place in a large bowl.

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    Add flax seeds, cacao nibs and goji berries; stir.

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    5.

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    Press into a rectangle on a nonstick dehydrator sheet.

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    You want these to be 1/2 thick.

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    6.

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    Dehydrate at 145 degrees for 45 minutes.

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    Reduce heat and dehydrate for 3 more hours.

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    7.

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    Peel off dehydrator sheet, dehydrate for 2 more hours.

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    At this point, you will remove them from the dehydrator, cut into bars, and separate them so there is a little space in between each bar; return to the dehydrator for 2-3 more hours.

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    You want them dry but not brittle.

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    They should be a little soft.

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    8.

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    Top with raw chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.