I have been doing a bit of hiking recently and have decided to make a batch of dried fruit bars to bring along. They don’t have to be refrigerated, which is a huge plus this time of year.
I love my chocolate but the whole melting thing is a pain in the butt. I will wait till Fall to bring on the chocolate. And it will be worth the wait. This recipe is gluten free and vegan.
The indica Afghani used in my current batch of canna-coconut oil is a seriously euphoric high. We hung out with friends, watched “Archer” and just laughed all night. I had absolutely no back pain and just vegged out in the most delightful way. My friend Maddy used it for her migraines and felt considerable relief.
I also made a simple vegetarian dinner sautéing chickpeas, scallions, red peppers and shredded kale in the canna-coconut oil. Served it over basmati rice. Drizzled with tahini. Flippin’ awesome.
My buddies at the newly reopened dispensary Nectar knew I would like the Afghani, and let me know it had arrived. I am thinking it is once again my favorite. After I made the canna-coconut oil there was some extra on hand for some fine-tasting smoke. Sweet and kind of fruity.
Chewy fruit bars
24 servings
15 pitted dates
2 cups gluten-free oatmeal
2 cups dried apricots
2-3 dried pineapple rings
½ cup canna-coconut oil
¼ cup almond butter
¼ cup dried banana chips
2 teaspoons vanilla extract
2-4 tablespoons agave, optional
¼ cup coconut sugar
More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
appetizers || entrees || desserts
Directions
1. Place all the ingredients except the coconut sugar in the bowl of your food processor. Pulse to start and then process until well combined. Press the mixture in a 10-inch square pan that has been lined with parchment.
2. Chill for 30 minutes. Sprinkle with the coconut sugar and press on to the top of the mixture. Cut into 24 bars. Enjoy!
