Tropical Granola Bar Hearts ~ Raw & Vegan

Enjoy a taste of the tropics with mango infused granola bars that are full of healthy ingredients bound to make your heart shine this Valentines Day! With an oil and oil-free option you can choose how you'd like to prepare these treats. They are raw and vegan, vibrating with health leading to a more vibrant you! These were designed with tender, love and care with hand selected ingredients to create a bar with protein, fruit and a little bit of salt and sweet. Pecans, cashews, puffed amaranth, oats, mango, dates, cinnamon and raisins with sweetener are combined together and dehydrated making a delicious treat for on the go or around the home.

Ingredients:

• 1 cup - Dates (+ hot water to soak)
• 3/4 cup - Pecans
• 3/4 cup - Cashews
• 1 cup - Puffed Amaranth
• 1 cup - Gluten-Free Oats (I used Bob's Red Mill brand)
• 1 tbsp - Cinnamon
• Dash - Salt
• 1/4 Cup Coconut or Olive Oil (*Oil Free: Nut Butter or Mashed Banana)
• 1/4 cup - Agave (Brown Rice Syrup, Maple Syrup..)
• 1 cup - Raisins
• 1 cup - Freshly Chopped Mango

Directions:

1. Soak 1 cup dates in hot water, set aside and soak until soft. About 10 minutes.
2. In a food processor combine the pecans and cashews and pulse until it forms small chunks.
3. Pour the pecan and cashew mixture into a large bowl. Mix in the puffed amaranth, oats, cinnamon and salt. Stir to incorporate.
4. Drain the soaked dates (reserving water if you please for a smoothie) saving a tbsp or two or liquid and pulse the dates in a food processor until a date paste is formed.
5. Add the date paste, oil (or oil free option), agave and stir into the dry mixture until well combined. Fold in the raisins and mango.
6. Grab a tray from your dehydrator, line with parchment paper, place your heart shaped cookie cutters on the dehydrator tray. Scoop and press the granola mixture into the cookie cutters until full, press down firmly. I filled 4 cookie cutters in various sizes descending from large to small, and then put the balance in 5 cupcake liners until they were about 1/2 way full.
7. Place in a dehydrator overnight at 105 degrees F. In the morning, remove the cookie cutter and cupcake liners and dehyrdate for another 2-3 hours until desired consistency. I left them slightly soft and stored them in the fridge. They make a great snack for on the go moments, a quick breakfast or after meal treat! Serve with a little agave on top or chocolate sauce for an extra special treat! Enjoy!!!