Home Made Lara Bars

These are yummy and so easy:)

Cashew Cookie Larabar

SERVES: 12 SQUARES

 

INGREDIENTS

• 1 cup Medjool dates, pitted
• 1 cup raw cashews
• ¼ cup peanut butter
• 1 tablespoon water
  

INSTRUCTIONS

1. Combine dates, cashews, peanut butter and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 12 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

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Granola Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup homemade cooked granola
• ½ cup Medjool dates, pitted
• 1 tablespoon water

INSTRUCTIONS

1. Combine granola, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

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Peanut Butter Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup Medjool dates, pitted
• ½ cup peanut butter

INSTRUCTIONS

1. Combine dates and peanut butter in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
2. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

4.9 from 10 reviews

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Nut-free Larabar

SERVES: 8 SQUARES

 

INGREDIENTS

• 1 cup seeds (sunflower seeds, pumpkin seeds, or mixture of both)
• 2 teaspoons olive oil
• Two big pinches salt
• 1 cup Medjool dates, pitted
• 1 ½ tablespoons water
  

INSTRUCTIONS

1. Combine seeds with olive oil and salt and mix together thoroughly. Toast coated seeds in toaster oven, a pan on the stove (on low heat), or standard oven on 350 degrees F until slightly brown.
2. Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
3. Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
4. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

 http://www.100daysofrealfood.com/2012/07/01/recipe-homemade-larabars-4-ways-including-nut-free/

Photos courtesy of www.100daysofrealfood.com