Banana Pumpkin Pie Spice Crunch Bar

Dehydrated Bananas
Ingredients:
6 bananas

Directions:
Slice the bananas down the center and lay them flat on 2 dehydrator trays with teflex sheets. Place the trays into the dehydrator at 115 degrees for 4 hours. Remove them and turn them over. Put them back into the dehydrator for 8 more hours.

Bar Ingredients:
3 cups soaked and dehydrated almonds
1 cup packed pitted dates
1 cup filtered water
¼ tsp. Himalayan sea salt
2 cups organic oats
5 cups ripe bananas
1 tbsp. pumpkin pie spice
6 chopped dehydrated bananas

Directions:
Take the dates and place them into the filtered water and let them soak for 30 minutes. Place the almonds and place them into a Cuisinart. Chop them into medium to small sized pieces. Place the dates into a large mixing bowl and set aside. Place the dates and water into a Vitamix. Add in the pumpkin pie spice and the salt. Blend until creamy smooth using a tamper. Place the oats into the mixing bowl with the almonds. Chop the dehydrated banana slices into ½” pieces. Place the chopped bananas into the mixing bowl. Remove the date paste from the Vitamix with a spatula and place the paste into the mixing bowl. Mix it all in together with a large mixing spoon. Take 2 dehydrator trays with teflex sheets and place half of the batter onto each tray. Use a flat spatula and a press. Press it down to ¼” thick square. Make sure it is flat and even. Place into the dehydrator at 115 degrees for 5 hours. Remove the trays from the dehydrator. Flip the bars over onto trays without teflex sheets. Continue dehydrating for 11 more hours. Take the bars and place them onto chopping blocks. Cut the edges of the squares to make nice clean lines. Use a sharp knife. Cut a 2 1/2’” strip from the edge of one of the squares. Use this as a guide for the next strip. Repeat the procedure until all of the strips are cut. Take one of the strips and cut a clean edge on one end with your sharp knife. Cut the first cracker into whatever size you choose. Use the first cracker as a template for the rest of the crackers by placing the first cracker on top of the second and so on until all of the crackers are cut.

Will last 5 to 7 days in an airtight container in the refrigerator. Will last up to 1 month in the freezer.