3c shredded butternut squash (squeeze as much moisture out of it as possible)
3c shredded fresh pineapple (squeeze as much moisture out of it as possible)
1c shredded unsweetened coconut
2c dried apricots
2c almonds (slivers, slices, crushed or whatever)
1c unsweetened, dried pineapple
1/2c sesame seeds (really, choose the seeds and nuts you like. This recipe is pretty versatile).
(optional embellishment) 1 cup dark chocolate or carob chips)
Pulp the apricots and dried pineapple in a food processor until crumbly. Add fresh pineapple and process 30-60 seconds until well mixed (you should still be able to identify small pieces of the individual ingredients.)
Stir in all other ingredients and a splash of vanilla. Ideal consistency is like a wet oatmeal cookie dough. Adjust wet/dry ingredient amounts accordingly. “Dough” should be able to hold shape when pressed. 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. Mmm mmm mmm!
*This recipe makes approximately 40 standard-ish sized power bars. They can survive quite a while in a sealed container at room temp (about 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.