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
- 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.
- 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.
- 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
Granola Larabar
SERVES: 8 SQUARES
INSTRUCTIONS
- 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.
- 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.
- 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
Peanut Butter Larabar
SERVES: 8 SQUARES
INGREDIENTS
- 1 cup Medjool dates, pitted
- ½ cup peanut butter
INSTRUCTIONS
- 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.
- 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.
- 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
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
- 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.
- 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.
- 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.
- Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.
Photos courtesy of www.100daysofrealfood.com
