Cappuccino:

1 cup Almonds

1 cup Dates

1/2 cup Coffee Beans

1 Vanilla Bean, scraped

4-5 T. Water

Pecan Pie:

1/2 cup Almonds

1/2 cup Pecans

1 cup Dates

1/8 tsp. Cinnamon

1/8 tsp. Nutmeg

3-4 T. Water

Coconut Cream Pie:

1 cup Almonds

1 cup Dates

3/4 Unsweetened Coconut

3 Tbs. Coconut Oil

1 T. Water

Banana Bread :

1/2 cup Almonds

1/2 cup Pecans

1 cup Dates

1/4 tsp. Cinnamon

1/4 tsp. Nutmeg

1 c. dried, unsweetened banana chips

3-4 T. Water

Chocolate Chip Cookie Dough:
**Not Whole 30 compliant**

1/4 cup Almonds

3/4 cup Cashews

1 cup Dates

1/8 tsp. Cinnamon

1/8 tsp. Vanilla Extract

1 tsp. Almond Butter

2-3 T. Water

1/4 c. chocolate chips  **mix in by hand after everything else is blended. Mini chips work best.

Blueberry Muffin:

3/4 cup Almonds

1/4 cup Cashews

1 cup Dates

1/8 tsp. Cinnamon

1/8 tsp. Nutmeg

1/8 tsp. Vanilla Extract

Zest of 1 lemon (or 2 drops pure lemon essential oil)

1/2 cup freeze-dried blueberries (no sugar or oils added)

3-4 T. Water

The process for each flavor is the same:

1. Put the nuts and dates in the food processor and blend until course and slightly sticky.

2. Add the flavoring components (i.e. coffee beans and vanilla, cinnamon and nutmeg, coconut and coconut oil, etc.) and process to combine. Add the water a few tablespoons at a time, just until the mixture is of a consistency that you can roll it into a ball.

3. Dump the mixture out onto a sheet pan lined with parchment or a Silpat and press it into a large rectangle, about 1/3" thick. Refrigerate for at least an hour to firm up. **Be sure to get a little taste before shaping the mixture ;)**

4. Once set up, use a bench scraper or butter knife to cut into bars approximately 4" by 2". Wrap each bar individually with parchment and plastic wrap, and store in an airtight container in the fridge for up to a month, or the freezer for up to 3 months.