Cashew Cookie Larabars
From 100 Days of Real Food
Time for a quick post in honor of this quick recipe! I have a million things to tell you, namely about our anniversary adventure to a farm in Wisconsin this past week, but now is not the time. We just got back to town Tuesday night, and we’re headed to Indiana tomorrow for what promises to be a fabulous time at my friend Christie’s wedding. I don’t anticipate I’ll have time to write a post that does my farm experience justice until mid-next week, so until then I’ll have to leave you with these ridiculously awesome Larabar knockoffs.
I recently became obsessed with creating homemade Larabars. Which is odd, because at the time I’d never even tried a Larabar. And even odder when, after 2 mediocre recipes, I finally did try one and didn’t even like it much. So why, if I didn’t like my versions OR the original, would I keep trying??? Honestly, I don’t know. I may be chemically imbalanced. But it all worked out in the end, because third try’s a charm and this version is downright delightful. About 1000% better than the actual Cashew Cookie flavor. Probably because cashews are good, but peanut butter is better, and this recipe has some of each.
- 1 cup Medjool dates, pitted
- 1 cup raw, unsalted cashews
- 1/4 cup peanut butter (I always use the all natural kind with peanuts and salt as the only ingredients)
- 1 Tbsp water
- Place all ingredients in a food processor.
- Process until ingredients are ground and beginning to stick together. It should be sticky and clumpy, but not overly oily.
- Dump mixture onto a cutting board. Use your hands to shape it into a flat rectangle with straight sides. Use a large chef’s knife to cut the mixture into 12 squares or 6 bars. Alternatively, you can just roll the mixture into balls of your desired size. I like the bars, though.
- Refrigerate for up to a week, or freeze individual bars wrapped in plastic wrap for up to 6 months. I freeze the majority of mine, and then in the morning I grab one from the freezer on my way out the door. They thaw at room temp in about 1-2 hours – perfect for a morning snack!
Makes 12 squares or 6 bars.