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You are here: Home / Recipe / Homemade Cashew Cookie Larabar

Homemade Cashew Cookie Larabar

May 10, 2016 by Cheryl Marquez Leave a Comment

In my last post, I mentioned that I started a new diet and exercise program which requires eating 6 or times a day. This can get overwhelming and expensive unless you start the week with meal and snack prep. On Easter Sunday, I was supposed to go to my sister’s house for a mini-egg hunt and family BBQ. I woke up with a terrible sore throat and a possible ear infection so I stayed home.

Of course, I couldn’t sit around doing nothing all day, so I cleaned the apartment, finished laundry and decided to try out some new recipes I’ve been hoarding in Evernote. I love Larabar’s, except they can become an expensive habit. Last year, I made some cashew cookie balls and had my friends at work try them out and they liked them! However, since I’m not feeling great, I didn’t want to make the balls. I decided to make bars so it requires less handling. The original recipe was from Fit Foodie Finds and I link to her recipe below. I like the taste of apricots and coconut so my version has a few extra ingredients. You can easily make this with 30 pitted medjool dates and a cup and half of cashews, chocolate chips are optional…sorta like happiness is optional.

This batch didn’t have chocolate chips because I was out of them at the time.

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Homemade Cashew Cookie Larabar

Ingredients

  • 1 cup Medjool dates, pitted
  • 1/4 cup dried apricots
  • 1/2 cup shredded organic coconut
  • 1 cup raw cashews
  • 1 tablespoon water

Instructions

  1. Put the dates and dried apricots in your food processor or blender and process for about 2 minutes.
  2. Add the cashews, coconut and water, then process for another 2 minutes or until the mixture pulls together.
  3. Spread the mixture on a parchment or wax paper lined cookie sheet and cut into about 2 oz portions the size of a Larabar.
  4. Divide into snack bags or wrap with plastic wrap.

Notes

*For funsies, use silicon cupcake molds (pics coming soon) to make bite-size portions. If you have a food scale, weigh 1 oz portions then smash them into the silicon cupcake mold with a spoon.

Turn the mold over onto a plate, then sprinkle with shredded coconut. You can put 2 of these into snack bags to keep in your desk drawer for when you get hungry at work.

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https://www.bombchel.com/homemade-cashew-cookie-larabar/
Copyright © Bombchel.com 2019

 

Inspiration recipe:

Copycat Cashew Cookie Larabars

 

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Filed Under: Recipe Tagged With: Paleo, recipe, snack

About Cheryl Marquez

Cheryl Marquez is an entrepreneurial digital marketing consultant and the former co-founder of Hand Things Down. When she is not jetsetting, she is obsessed with food, fitness & collaborating with amazing people. She describes her life as a constant adventure. Follow her on Twitter @cherylmarquez

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Welcome

Cheryl Marquez is an entrepreneurial digital marketing consultant and the former co-founder of Hand Things Down. When she is not jetsetting, she is obsessed with food, fitness & collaborating with amazing people. She describes her life as a constant adventure. Follow her on Twitter @cherylmarquez Let's dig deeper →

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