From The Moon Juice Cookbook, Amanda Chantal Bacon.
I’ve turned my penchant for snacking and my sweet tooth into an inspiration to include more enzymes in my diet through raw treats. One of my first projects as soon as the Moon Juice kitchen was up and rolling was to create this Fig Newton–type bar. The flavors evoke a summer evening in Bolinas, where I was cooking dinner for a group of friends that included chef Alice Waters. I went to a farm on my bicycle to buy all the produce for the meal and picked up a big basket of fresh strawberries so ripe and fragrant that I could smell them as I cycled home. That night, I macerated the berries with honey, muddled rose geraniums leaves, and scented the whipped cream with the juices. Every time I have this bar, I remember that magical night.
½ cup activated almond flour
½ cup activated raw almonds, finely ground in a food processor
1½ cups activated oats, finely ground in a food processor
½ teaspoon raw vanilla bean powder
½ teaspoon pink salt
¼ cup almond butter
½ cup pure maple syrup
1 cup fresh or frozen strawberries
10 Medjool dates, pitted and soaked in water to cover for 30 minutes
1 tablespoon fresh lemon juice
¼ teaspoon raw vanilla bean powder
2 drops of geranium essential oil
Combine all the first set of ingredients in a large bowl and mix thoroughly. Cover the dough with plastic wrap and refrigerate for 30 minutes, until it is warm. The dough is now ready to form into a tart shell or roll out to a ¼-inch thickness and cut into cookies. You may have dough left over, which you can freeze to add to your next batch, or simply make into balls and eat out of hand.
Combine all the remaining ingredients in a blender and blend on high until completely smooth. Transfer to a wide-mouth jar and dehydrate at 118°F or the closest setting on your dehydrator for 1 hour for jam, 2 hours for pastry filling, and 4 hours for candy. Store jam or filling an airtight container in the refrigerator for up to 2 weeks. Candy will keep for up to a month in an airtight container. Halve the dough, then roll out one portion ¼ inch thick and spread with the jam. Roll out the remaining dough and set it on top of the jam to create a large sandwich. Dehydrate at 118°F or the closest setting on your dehydrator for 2 hours, then cool in the refrigerator. Cut into rectangles or squares. Wrap the bars tightly and store at room temperature for up to 1 week or in the freezer for up to 3 months.