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Copycat Cashew Cookie Larabar

Prep: 10 minsTotal: 10 mins
Fat 2 Carbs 55 Protein 2
Yield ~10

Ingredients

Instructions

  1. First, line an 8×8-inch pan with parchment paper. Set aside.
  2. Place 1 cup of the cashews into a high speed food processor and pulse on high until the cashews are ground up into crumbs.
  3. Then, add the pitted medjool dates to the food processor and blend for 3 to 4 minutes on high until the dates become pureed and your dough is formed. You may need to stop the food processor a couple of times to scrape down the sides of the food processor with a spatula.
  4. Add the last 1/2 cup of cashews and the salt to the food processor and pulse until the cashews are broken up into small pieces. After everything is blended up the dough should look and feel like cookie dough.*
  5. Next, make a big ball out of the dough and place the dough ball into the lined 8×8-inch pan.
  6. Press the ball down into the pan with your hands or a spatula until the dough is evenly spread on the bottom of the pan.
  7. Place the pan in the freezer to set for 20-30 minutes to set.
  8. Remove from the freezer and remove the bars from the pan by lifting two ends of the parchment paper up and place the bars on a cutting board.
  9. Use a sharp knife to cut the bars into 10 bars. 
  10. Enjoy bars and place the remaining bars into an airtight container and place them in the freezer.

 

Tips & Notes

*If the dough is too wet, add another 1/4 cup of cashews to the food processor and blend. If the dough is too dry, add a teaspoon of water at a time until it reaches a malleable consistency.

Nutrition Facts

Serving Size: 10 Calories: 223 Sugar: 48 Sodium: 17 Fat: 2 Carbohydrates: 55 Fiber: 5 Protein: 2
Author: Lee Hersh