¾ cup almonds
¼ cup cashews
¼ cup coconut
2 tablespoon agave nectar
½ teaspoon vanilla
1 cup strawberries, raspberries or other berry of choice (I used raspberry, since I had some leftover from filling these donuts)
3 or 4 soft pitted dates, soaked… just pop these ingredients into the food processor = berry filling!!!
In a food processor, grind the almonds, cashews and coconut into a finely ground flour. Add the dates, agave, vanilla and sea salt, and process until it forms a ball of dough
Flatten the dough out into a large rectangle, and cut it into four smaller rectangles. To keep them from losing their shape, place each one on a piece of parchment paper.
Spread a thin layer of berry filling on the center of two of the rectangles. Then, cover the topped rectangles with the other two berryless ones, carefully peeling off the parchment backing. Pinch the edges to seal in the filling and poke small holes with either a cake tester or toothpick in the top of each Pop-Tart, to resemble the original toaster pastry.
Instead of toasting these, pop them into your dehydrator until firm. I left mine for about 36 hours, which seems like along time to wait for a Pop-Tart. However, it was far less time in comparison to how long I’ve had to wait for one since going raw.
These can be eaten right away, or stored in the freezer, like the current frozen Pop-Tart trend.
i like this recipe it came from welikeitraw.com, a great place for raw recipes