Dehydrating · No Cook Recipes · Trail Cooking · Vegetarian

Apple Cobbler Bars

In August of 2011 I attended the Vida Vegan Conference in Portland, Oregon. One of the ladies I met was Amber Shea Crawley, whose first book came out in late February this year. She is great to chat with and has so many ideas. I’ll say it, if you have any tendencies towards raw style foods, pick up a copy of Practically Raw: Flexible Raw Recipes Anyone Can Make.

Amber’s recipes are easy, gorgeous and taste amazing! She has a wonderful writing style, that is friendly to the reader.

Awhile back I posted my version of her Raw Blondie Brownies on my other blog – they are great for hiking. This week I delved into the book and made a version of her Apple Cobbler bars on page 188-89. I used the delicious dried apples I made earlier this week.

Amber’s method for Energy Bars is a simple ratio:

  • ¾ cup dry nuts
  • 1 cup dates, pitted
  • ½ cup dried fruit
  • Pinch of sea salt

Pulse in a food processor until it is the texture you like, add in any additions you might like, then pack into a container and chill before cutting. Simple and easy.

Apple Cobbler Bars



Add everything to a food processor, process on high until finely textured.

Line either an 8×8″ (for flat bars) or a bread pan (for thicker, narrower bars) with plastic wrap. Add the mixture to the pan, fold plastic wrap over and all 4 sides and press firmly to flatten.

Chill in the refrigerator for at least an hour before cutting.

Store in an airtight container in the refrigerator, for carrying in a backpack wrap each bar individually.


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