Every since I made peanut butter chocolate chip Larabars a few weeks ago, I’ve been wanting to experiment a whole lot more. The flavor and texture was fantastic, I figured it couldn’t be so hard. Or could it?
After that success, I attempted to make carrot cake Larabars. I was super excited because I didn’t find a recipe online, so I was pumped about making my own and putting one out there for others to enjoy. Unfortunately, it didn’t work. The taste was good…really good, but something was off. They just didn’t hold together properly and were just really wet. I think it was a combination of the pineapple and super fresh dates (when they are a little more dry it makes such a difference). Bummer.
Fast forward to this week when Solomon mentioned at Crossfit that I make Larabars. Many people follow the Paleo diet, and several Larabar flavors are allowed on this plan. I told my coaches I’d be happy to make them some Larabars (you know me, any excuse to get in the kitchen) and got a request for lemon.
I searched and came up with the exact same recipe all over the place, so I don’t even know where to give proper credit. Well, here it is:
- 1/2 cup almonds
- 12 pitted dates
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup raw cashews
Combine the first 4 ingredients in food processor. Process and add more lemon juice if desired (I added another 2 tsp.). Add more dates if not sweet enough. Once you have your desired flavor, add the cashews and process until the mixture forms a ball. Taste and add anything else you see fitting.
Instead of making full sized bars, I used this cute little silicone mold I have that is meant for bite sized brownies. Cause really, who doesn’t love bite sized things?
I made 16 little bites, but I think I could probably get 4 bars from this recipe.
Easy, light, citrusy and healthy. What’s not to like?
I’m having so much fun with these homemade Larabars…what’s next I wonder?