With just 3 simple ingredients you can make these Copycat Cashew Cookie Larabars that are grain-free, refined-sugar free, vegan, and paleo-friendly.
I still can’t believe I’ve been out of college for almost 3 years (in May!). I just had my re-occuring nightmare last week (the one where I missed graduating my 1 credit and didn’t know it until graduation day). I wake up sweating every time. College is one of those experiences I wouldn’t trade for anything. Why? Because it’s an experience that helped me get to where I am today. It’s a time in my life where I explored who I was as a person and even tried new things…like BLOGGING! Fact: FFF started out as CFF (College Foodie Finds) and was later changed to FFF because reality hit me that “one day” I may not be in college any more but still running the blog.
Best damn decision I ever made.
In college, Larabars were my saving grace. They’re made with whole foods, just a few ingredients, and SUPER delicious… especially my favorite flavor- cashew cookie. The only downfall is that they are $.99 per bar.
Time to play a little game of copycat.
I don’t know about you by my 2 favorite Larabar flavors are Cashew Cookie and Peanut Butter Cookie. Go figure, right? I like them because they have the least amount of ingredients and tastes like a legit cookie.
This recipe is so simple you will have your snack made and ready to eat in less than 5! You pretty much put everything in a food processor and whirl until the nuts are broken up and the dates are pulverized. Roll the dough into a ball, roll it out with a rolling pin, slice, and eat. HAZZAH.
Copycat Cashew Cookie Larabar
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: ~10
- Place 30 pitted medjool dates in a small food processor. Process until dates form a paste.
- Next, add in raw cashews and pulse until the cashews are coarsely chopped and mixed in with your dates. You may need to stop and scrape the sides a few times. At this point you are able to pulse in optional chocolate chips. Just make sure you don’t over mix and crush the chocolate!
- Form a ball with your dough, then using a rolling pin, roll out dough so that it’s about 1.5 inches thick. Slice into bars with a knife.
- Serving Size: 10
- Calories: 223
- Sugar: 48
- Sodium: 17
- Fat: 2
- Carbohydrates: 55
- Fiber: 5
- Protein: 2
What I usually do with homemade Larabars is store them in the freezer. I actually do this with most of the treats I make like my Grain-Free Protein Peanut Butter Cookies and Brownie Cookie Dough Swirl Protein Balls because they last longer this way.
Plus I actually think they taste good frozen. Is that weird?
What’s your favorite Larabar flavor?