Almond and Berry Energy Bars

Method

1. You will need a dehydrator for this recipe. If you don't have one, an electric oven may have a setting low enough — the defrost setting or slightly higher, or a designated dehydrate setting. Check the temperature with an oven thermometer before dehydrating in a standard oven.
2. Soak two-thirds of the pumpkin and sunflower seeds in water for 4 hours. Drain and rinse.
3. Line an 8-inch shallow container with nonstick parchment paper. (If using the oven, line an oven pan with parchment paper.) Set aside.
4. Grind the soaked almonds and seeds in a food processor. Add the flaxseed, agave nectar, and cinnamon to the processor and pulse until well combined. Transfer the mixture to a mixing bowl.
5. Add the rest of the seeds to the bowl with the soaked goji berries, cacao nibs, goldenberries, sesame seeds, buckwheat flour, and creamed coconut. Stir well.
6. Press the mixture into the prepared container and dehydrate on high (140°F) for an hour, then on low (115°F) for 3 hours.
7. Remove the mixture from the pan and cut into 10 bars. Line a dehydrator tray with a nonstick dehydrator sheet. (If using the oven, use a parchment-lined oven pan.) Transfer the bars to the sheet and dehydrate again on low until they are dry on the outside but still a little soft on the inside.
8. Meanwhile, make the topping. Pulse the soaked cashew nuts in a clean food processor until smooth and creamy. Spoon into a mixing bowl, add the rest of the ingredients, and mix well with a fork.
9. When the bars are completely cool, coat them with the chocolate topping and chill in the refrigerator until set.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.