A Recipe story in Two Parts

Part I
My friend Melissa brought this dip to a little dinner-potluck-get-together that I hosted a few weeks ago. Like chumps we all thought it was guacamole. We couldn't have been more wrong! Actually, that's not true. It is a lot like guacamole only made with edamame instead of avocado. Here's the recipe!
Another toss everything in the food processor and out comes pure deliciousness recipe, like our good friend hummus. I've made it twice already and my only advice is make sure you don't add too much onion or it gets a little sharp.Part II
A week or so ago while munching on a banana bread larabar I looked at the ingredients: almonds, dates, unsweetened bananas. It was so simple I immediately decided to start cheaping out and make some variation of them myself.

Recipe:
3 cups pitted dates
3 large ripe bananas
1 cup almonds
1 and 2/3 cups quick cook oats

You'll probably want to chop the dates before you throw them in the food processor. Even with chopping your poor appliance will probably shake violently as it battles the onslaught of gooey date chunks sticking to its blades. So toss the dates and bananas into the food processor and blend until the bananas liquify. They dates will probably still be a little chunky at this point. Add the almonds and turn on again until most of the date and almond chunks are gone. I added about a cup of the oats at this point and blended them in. Then I dumped the whole mixture in a bowl and mixed the rest of the oats in. If it's too liquidy just add more oats.
Spread the mixture on the dehydrator sheets and let the dehydrator do its thang. After about 15 hours I cut the bars up and flipped them over and let them run another 3 hours. After this they were still moist but held together well.