These Raw Apple Cinnamon Almond Bars make a convenient, naturally sweet breakfast or a restorative post-workout snack. Dense, chewy, and full of warm cinnamon and apple flavor, they’re satisfying on their own or paired with yogurt, nut butter, or a cup of tea or coffee.
After making several raw desserts, I discovered I especially love the simple date-and-almond crusts. They’re made from only a few wholesome ingredients, yet they provide substantial texture and flavor. For this recipe I built on that classic combination by adding seasonal apple and warming cinnamon to create portable bars designed for breakfast or snacking.
Raw Apple Cinnamon Almond Bars
Simple to prepare and naturally sweetened with dates, these bars combine soaked almonds, diced apple, ground flaxseed and a touch of agave for a compact snack that travels well. They remain raw when dehydrated at a low temperature and develop a pleasantly chewy texture.
5 minutes
18 hours
18 hours 5 minutes
Ingredients
- 2 cups raw almonds, soaked for 4 hours
- 1 1/2 cups dates, pitted and soaked for an hour or more
- 3/4 cup date soaking water (reserved)
- 1/3 cup ground flaxseed
- 1 tbsp raw agave nectar (or preferred liquid sweetener)
- 2 tsp ground cinnamon
- 1 cup apple, diced
Instructions
- Drain the soaking water from the almonds and dates, reserving the date water. Add the almonds, dates, ground flaxseed, reserved date water, cinnamon, and agave to a food processor. Pulse until the almonds are reduced to small pieces but do not become creamy; you want a slightly coarse texture that provides chew.
- Add the diced apple and pulse a few more times until the apple pieces are slightly smaller and evenly distributed throughout the mixture. Avoid over-processing so the mixture keeps some texture.
- Spread the mixture approximately 1/4–1/2 inch high onto one or two Paraflex dehydrator sheets (or another dehydrator tray, depending on size). Slice into bar shapes before dehydrating to make removal and flipping easier later.
- Dehydrate overnight (about 9 hours) at 110°F. Carefully lift the bars from the sheet and transfer them to the mesh screen side of the dehydrator tray, or flip as needed, then dehydrate for another 9 hours at 110°F to finish drying them through while maintaining raw status.
- When dry to your preference, remove the bars and store them in the refrigerator. Keeping them chilled helps them stay firm and extend shelf life; placing a moisture-absorbing packet in the container can help if your environment is humid.
Nutrition Information:
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Category: Breakfast
Storage and serving tips: store bars in an airtight container in the refrigerator for best texture and shelf life. They can be wrapped individually for easy grab-and-go breakfasts. Serve them with a smear of nut butter, a dollop of coconut yogurt, or alongside fresh fruit for a more complete meal. If you prefer a firmer, crunchier bar, dehydrate a bit longer; for softer, chewier bars, shorten dehydration time slightly.
Ingredient notes and substitutions: soaked almonds provide the base and a pleasant bite; if you prefer a milder flavor, substitute half the almonds with raw cashews. Ground flaxseed helps bind the mixture and adds omega-3s; chia seed meal can be substituted in a pinch. Agave is optional—if your dates are very sweet, you may omit it. Choose a crisp, sweet apple variety and dice it small so it mixes evenly with the nut-and-date base.
Oven alternative (not raw): If you don’t need the bars to remain raw and want a faster finish, you can try baking them. This method is untested for this exact recipe, so results may vary. A suggested approach is to press the mixture onto a lined baking sheet and bake at 350°F for about 30 minutes, then flip, cut into squares, and bake another 20–30 minutes until set. Keep an eye on them to prevent drying out or burning; times will depend on oven and pan.
Final thoughts: these bars are a simple, wholesome option when you want a portable breakfast or a nutrient-dense snack. Once you’ve mastered the basic formula, experiment with additions like raisins, chopped dried apricot, a pinch of nutmeg, or a handful of seeds to personalize the texture and flavor to your liking.