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Toffee Bars with Goji Berries

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Try this simple and delicious snack in your Sedona Food Dehydrator.

Total time: N/A

Servings: 12-16 bars

Bar Base Ingredients

pecan

1 L pecans

cacao

500 ml raw cacao

agave

250 ml raw agave nectar or raw honey

cinnamon

15 ml cinnamon

salt

5 ml sea salt

Topping Ingredients

almonds

250 ml almonds

goji berries

250 ml goji berries

espresso beans

250 ml espresso beans (optional, replace with cacao nibs)

coconut butter

125 ml coconut butter

cacao

125 ml raw cacao

agave

80 ml raw agave nectar or raw honey

salt

5 ml sea salt

Toffee Bars with Goji Berries

Toffee Bars with Goji Berries

Directions

  • In a basic food processor with the s-blade in place, process the nuts from the bar base into a basic meal. Add in the cacao and spices and pulse until well-combined. Then add the desired sweetener while the machine is in operation. Turn off food processor once dough ball is formed. 
  • Line a dehydration tray with a mesh screen and a nonstick drying sheet of your choice. 
  • Transfer dough ingredients onto the dehydration tray and press out evenly to cover the tray.
  • In a mid-sized bowl, whisk together the cacao, sweetener of choice, and sea salt until well-combined.
  • Using an offset spatula spread out this mixture over the bar base.
  • Then in the food processor with the s-blade attachment in place, pulse the remaining topping ingredients until chopped down to smaller pieces. Take this topping and sprinkle over the bars.
  • Once completely assembled, place dehydration tray in the dehydrator set at 48°C. Dehydrate at 48°C for 2 hours until the toffee bar has become cake-like.
  • Serve warm or freeze and serve cold. Store leftovers for up to 21 days in the refrigerator.
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