Strawberry Almond Bars
- 3 cups soaked, dehydrated almonds
- 1 cup frozen organic strawberries
- 1 cup raisins
- 2 tablespoons Coconut Cream Concentrate (or replace with some coconut oil)
- 3 tablespoons honey
- Pinch of sea salt
Spread into a 8×8 Pyrex that greased with palm oil, bake at 250 degrees for 30 minutes, cut into bars (squares), return to the oven at 250 for another 30 minutes, carefully remove with a spatula and allowe to cool upside down. Goopy when first taken out of the pan, but stay together well once cool.
No preservatives, so keep in the fridge.