Soak Instructions:

1. In a small bowl, cover the Pitted Dates & Raw Cashews with just enough water to cover them.
2. Set aside to soak for 15-20 minutes while you prepare the remaining ingredients.

Food Processor Instructions:

1. In your Food Processor, combine the Almonds, Walnuts, Unsweetened Cocoa & Salt – Pulse until finely chopped and well blended.
2. Add in Agave Syrup & Vanilla and pulse until well blended. Stop & scrape sides if necessary.
3. Drain water from Dates & Cashews and add them to Food Processor. Mix until everything is smooth and evenly blended.
4. To bind ingredients better, add in the Blanched Almond Flour or Rice Protein and mix again until completely incorporated.

Dehydrating Instructions:

1. Although you can enjoy this mixture raw (it is divine!), it holds together best and is far less sticky when dehydrated.
2. I use a large cookie scoop to scoop the mixture onto the Excalibur Dehydrator trays lined with the Paraflex non-stick liners. Tip: I dip the scoop in warm water to help the mixture pop right out of the scoop without sticking.
3. Place the filled tray into the Dehydrator at 115 degrees for 6 hours. The mixture should be moldable at this point and you can shape them into bars if you want. Either way, transfer them from the Paraflex liner to the mesh screen so that they dehydrate evenly on both sides.
4. Allow to dehydrate an additional 12-24 hours until bars are dry to touch.