1 1/2c dehydrated, shredded sweet potato (fresh is acceptable, but will effect drying time.)
3c fresh (or frozen) blueberries
1c dried (non-sweetened) blueberries.
1 ½ c dates (no pits!)
1c shredded, unsweetened coconut
1 1/2c sprouted quinoa (nice instructions here)
1c chia seeds
1c sesame seed
½c pumpkin seed meal
(optional garnish) 1 cup dark chocolate or carob chips and 1 Tbs fresh ground cinnamon (recommended with the chocolate)
(I enjoy seeing/chewing the various identifiable ingredients in these power bars, so if left to my own devices, I don’t process it into a uniform mush. However, not everyone enjoys picking what looks like birdseed out of their teeth as much as I do. To reduce the “Hey, you have something in your Teeth” factor, grind all seeds (and quinoa) in food processer first, then set aside.)
Pulse dates and dried blueberries in processor/blender until crumbly, and set aside. Blend fresh berries until smooth. Add to date mixture.
For bars with a variety of textures: combine all ingredients by hand (spoon) at this point and mix will.
For bars with a more uniform texture, blend all ingredients (probably will have to be divided into smaller batches unless you have a monstrous huge blender/processer).
Line flat surface (food dehydrator sheets or shallow pan) with parchment paper and spread dough out to approximately .5 inch thickness. Dehydrate 110 degrees for about 4-6 hours (the top should almost have a leathery “skin” and be dry to the touch. If still wet/damp/sticky to the touch, keep dehydrating.) Remove, flip, peel off parchment paper and cut into bars. Rearrange on dehydrator sheets to allow for air-flow between each bar, and continue to dehydrate until very very firm (if keeping temp low, it will probably take minimum 8-16 more hours).
For an extra-special treat, coat finished bars with melted dark chocolate and sprinkle with fresh ground cinnamon. It will make your taste buds sing!
*This recipe makes approximately 40 standard-ish sized power bars. They can survive quite a while in a sealed container at room temp (at least a week). If you don’t plan to distribute them all at once to a soccer team or roller derby league, I recommend storing about half of the batch in the freezer in order to build up a variety of prepared, nutritious treats for easy and responsible snacking.