There I am in the organic aisle and it’s as if they are calling my name. Larabars: 10 for $10?! How could I not pick them up? (Sometimes I’m even tempted to get twenty. Shh!) They’re the perfect guilt-free grab and go snack to have on hand and so tasty!
A few weeks ago one of my friends mentioned how she made homemade larabars. In that moment, it was as if the stars aligned! Why had I not thought about this before?! Fast forward to last Thursday’s To-Do list that had one thing written on it. One thing. There were no excuses or putting off testing and trying out my very favorite flavor of larabars in our very own kitchen. I expected the trial and error of making these at home to take a few attempts but to my giddy surprise, it didn’t! I guess when something has so few ingredients, you can’t really mess it up! They’re simply delicious, healthy, and easy.
- 3/4 cup unsalted cashews
- 1/2 cup unsalted almonds
- 1.5 cups packed pitted dates (I cut the dates in half so they could be packed better)
- 3 Tbsp fresh lemon juice (about the juice from one lemon)
- 1/4 tsp salt
What to do:
Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.