Caramel Apple Bars

Toss apple slices and lemon juice in a small bowl. Set aside.

Process the pecans, almonds, coconut, cinnamon, nutmeg, cardamon, and salt in a food processor until coarsely ground. Transfer to large bowl.

Place dates, almond milk, coconut oil, almond butter and vanilla in a food processor and blend to a paste. Add to nut mixture and stir until well incorporated.

Spread the mixture out evenly on a Teflex sheet – into a square about 1/4 inch thick.

Starting on one edge of the square, press the apple slices into the mixture, overlapping each slice over the previous one. I usually get 4 rows of apples.

Dehydrate at 115 for 6 hours, then do a “flippy-flippy” or whatever method you use to get the bars off the Teflex sheet and onto a mesh screen while staying apple side up. Dehydrate for another 6-8 hours or until the desired texture is reached. Cut into bars and enjoy!

• (A “flippy-flippy” is what I call it when I place Tray B upside down on top of Tray A, and then flip them over, so the food from Tray A is then upside down on Tray B. Then remove the Teflex sheet from Tray A, and place Tray A back upside down with the mesh screen touching the food on Tray B, then flip them back over, and voila! The food is back on Tray A – right side up – but minus the Teflex sheet.)