Finished fruit and nut

I invented these cookies for the JQ Fitness Charity Boot Camp event.  I was looking for something that people participating in the #fatblast50 challenge could actually eat (and hopefully enjoy).  They turned out really well and I’m thrilled to say that I didn’t get anything but positive comments about them.  Many people asked for the recipe, so here it is.  I’ll start with my step-by-step process and follow that with the recipe.

So, here’s what I did…

First I placed the dates into the food processor

First I placed the dates into the food processor

 

I pureed on high speed until the dates became paste-like.

I pureed on high speed until the dates became paste-like.

 

Then I added the peanut butter and whizzed it again until the two were fairly well combined.

Then I added the peanut butter and whizzed it again until the two were fairly well combined.

 

Then I removed the mixture to a bowl and added hemp seeds, chia seeds and sesame seeds.

Then I removed the mixture to a bowl and added hemp seeds, chia seeds and sesame seeds.

 

Next I added pumpkin seeds and sunflower seeds.

Next I added pumpkin seeds and sunflower seeds.

 

And some sliced raw almonds and Celtic sea salt.

And some sliced raw almonds and Celtic sea salt.

 

Lastly, I added some chopped dried apricots and mixed everything very well.

Lastly, I added some chopped dried apricots and mixed everything very well.

 

I formed the dough into patties and placed onto the racks of my dehydrator.

I formed the dough into patties and placed onto the racks of my dehydrator.

 

I dehydrated them at 115F for about 5 hours until firm.

I dehydrated them at 115F for about 5 hours until firm.

 

Dehydrated Fruit and Nut Cookies

  • 2lbs Medjool dates (pitted)
  • 2 cups unsweetened organic peanut butter (could use any nut butter)
  • 1/4 cup hemp hearts
  • 1/4 cup chia seeds
  • 1/2 cup raw sesame seeds
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1 cup sliced raw almonds
  • 2 cups dried apricots (cut into small pieces)
  • 1 tsp. Celtic sea salt
  1. Place pitted dates into a food processor and puree until paste-like.
  2. Add peanut butter and process until fairly smooth.
  3. Turn contents of processor into a large bowl.
  4. Stir in all other ingredients and stir very well until completely combined and uniformly distributed.
  5. Form into patties about 2″ in diameter.
  6. Place onto the rack of a dehydrator or onto a parchment-lined cookie sheet if you don’t have a dehydrator.
  7. Dehydrate for about 6 hours at 115F or bake in oven at lowest possible setting with the door slightly ajar until set.
  8. When they’re set, they’ll no longer be sticky and will be fairly firm.
  9. Makes approximately 80 hearty cookies.