Let’s call them “Carobars”.
This recipe was really ridiculously easy to formulate. After all, the (incredibly simple) ingredient list on the package practically gives away the whole recipe!
My very good friend (who is gluten intolerant) brought my son a handful of Larabars one day so he could try them out. He liked them and I sneaked a bar and liked them too! Purchasing a few each time I make a trip to Whole Foods has become a habit I just can’t break. But at over $1 a piece, it was wearing on my frugal nature.
So, when I saw a big package of dates on sale at Costco recently, I picked them up determined to give making my own a try. I didn’t take photos of the process, because frankly I just wasn’t sure how they would turn out. But they tasted phenomenal so I decided to just go ahead and give the recipe to you sans the step-by-step photos. I just could NOT wait to share the secret!
This recipe is the mock version of the Cinnamon Roll Larabar, which is my personal favorite flavor so far.
1 to 1 1/2 cups pitted dates, roughly chopped
1 cup walnuts
1 tsp ground Cinnamon
What to do:
Process nuts in bowl of food processor until coursely chopped. Remove to a bowl, add cinnamon to nuts and toss together well.
Add 1 cup of dates to bowl of food processor and pulse until chopped. They may clump together in a lump. That’s okay.
Add nut mixture to processor and pulse just a couple times until combined.
Remove mixture to bowl and work together using your hands or a wooden spoon. If it seems too crumbly, chop a few more dates in the food processor and add to bowl as needed until mixture holds together well.
Line a baking pan or cookie sheet (I used an 8 x 8 square pan) with parchment or waxed paper, coming up the sides of the pan.
Press mixture into pan by covering mixture with another sheet of parchment or waxed paper and using your hands to apply pressure. Smooth the mixture until it reaches the edges of pan (or about 1/3 to 1/2 inch thick if your pan is larger than 8″ x 8″).
Place in refrigerator for a few hours, then cut into rectangles or squares using a sharp knife.
Store bars in the refrigerator in a covered container or wrap each bar individually for easy on-the-go snacking!
I’ve been exercising a lot more lately (there will be more about that in a later post), and I love these bars because when it’s been a couple hours since a meal, and I’m heading out the door to go to my class, it’s great to be able to grab something quick that gives me energy but isn’t too heavy and won’t weigh me down or leave my stomach too full. These bars fit the bill!