Well, I stand corrected. All this time readers have been telling me I should make my own Larabars at home, and I proudly stood my ground saying I already make too many things from scratch so I would continue to buy them from the store. But that was until I figured out homemade LARABARS taste SO good compared to the packaged ones! On a recent blog post I shared that extra good food is worth the extra effort to me so it should be no surprise that I will have to start making these on a regular basis now!
Plus since Larabars are such a simple snack, using only a few whole ingredients, that means they are simple to make at home as well. All you need are Medjool Dates, which can be found in the produce section if your store carries them, and some nuts, peanut butter, seeds and/or granola. And thanks to the seed version those who are nut-free can enjoy these bars now, too. They are the perfect “on-the-go” snack, and my girls were so excited when they saw me putting together the pictured platter…it was like torture for them waiting for me to finish taking pictures! My daughters seriously love these things.
Cashew Cookie Larabar
Ingredients
- 1 cup Medjool dates, pitted
- 1 cup cashews, raw
- ¼ cup peanut butter
- 1 tablespoon water
Instructions
-
Combine dates, cashews, peanut butter and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
-
Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
-
Slice into 12 even squares. For best results store in the fridge, although bars can be kept at room temperature.
Granola Larabar
Ingredients
- 1 cup granola, homemade (see below for link to recipe)
- ½ cup Medjool dates, pitted
- 1 tablespoon water
Instructions
-
Combine granola, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
-
Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
-
Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.
Recipe Notes
* Sub coconut oil for the butter in the granola to make this recipe dairy free.
Peanut Butter Larabar
Ingredients
- 1 cup Medjool dates, pitted
- ½ cup peanut butter
Instructions
-
Combine dates and peanut butter in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
-
Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
-
Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.
Also be sure to check out my nut free Larabar recipe.
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Jennifer
January 21, 2014 at 6:20 pmI used dates, rasins, peanut butter, dark chocolate, instant espresso powder disolved in some hot water and a bit of sea salt! Then I dusted my bars with cocoa powder! So good! Im going to try using chocolate and hazelnuts for a nutella flavor. And one made with almonds, coconut and chocolate for Almond Joy flavor.
Shannon
January 23, 2014 at 10:09 pmI just made the peanut butter larabars today. They were so sticky I could barely manage them. They did not form into bars either. What am I doing wrong? Thanks for your help.
Assistant to 100 Days (Amy)
February 2, 2014 at 11:40 amHi Shannon. The peanut butter bars are the stickiest of the bunch but should still be manageable. It is possible to fault with either too much or too little water when mixing. Once formed, I find that putting them in the fridge helps them set up better. ~Amy
dks
February 4, 2014 at 2:46 pmDo you have nutritional information on these bars?
They are delicious (thanks to my daughter for making them) but I need to watch my carb intake, so it would be helpful to know. Thanks.
Assistant to 100 Days (Amy)
February 5, 2014 at 10:26 amHello. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
dks
February 5, 2014 at 11:26 amNo problem. I used a carb calculator to figure it out. FYI it’s about 21 carbs per bar for the basic recipe. Not bad for a snack. at least for my needs. Thanks.
Kelli
February 24, 2014 at 6:16 pmI was wondering what you thought about conventional dates vs organic? I can’t see to find too much info on the topic but I was thinking since dates are so sweet they would have to use lots of pesticides to keep the bugs away.
C Becker
March 7, 2014 at 12:26 pmYour question on conventional vs. organic dates isa good one, but even with how sweet they are — the birds and insects can’t get to them. Conventional organic dates are grown nearly organic simply by the farming practices. The main difference is the organic soil the palm trees grow in, and some spraying at the base of the trees to control weeds. Nothing is sprayed on the dates themselves. Medjool Dates grow 50′ in the air on palm trees and the dates are bagged in protective bags so that pests can’t touch them, but also so none of the great fruit drops to the ground. Growers do the pollinating, thinning and harvest all by hand with great care.
Amy
February 28, 2014 at 9:57 amThese homemade Lara bars are awesome! Just what I need as a “little something sweet” in the middle of the day!
Roxann Visser
March 1, 2014 at 11:12 amDecided to try to make the Larabars with cashews and dates. WOW They are yummy! My boys 2 and 4 think they are having a treat for breakfast and my 4 year old says he could eat a thousand of them!
Jodi
March 17, 2014 at 4:24 pmMy daughter LOVES Larabars so I’m super excited to try these! Any suggestions for on-the-go containers for these besides plastic wrap? Larabars are my grocery store- good behavior getter (LOL) and would love to know how others successfully traveled with these without a huge mess! Thanks!
Assistant to 100 Days (Amy)
March 19, 2014 at 10:16 amHi Jodi. I’ve used airtight plastic containers and separated layers with parchment paper. ~Amy
Amy Pequignot
March 30, 2014 at 1:06 pmI have to say I am always skeptical about granola bars. I made a version two weeks ago (all natural ingredients) and they were horribly sweet and super sticky. I decided to try to make the granola and then use that to make the homemade lara bars. I am amazed at how well these turned out. I have granola left over for the week and bars for lunch for my daughter! Thanks for all your recipes!
Laura
April 2, 2014 at 6:56 pmMade a batch of the granola ones and one of the nut-free ones. Picky eater wasn’t thrilled with either but said the nut-free ones would be okay as a lunch treat. Older brother liked both, but preferred the nut-free as well. The granola ones ended up a little dry and crumbly.
Arlene
April 7, 2014 at 7:09 pmThanks for the post. I’ll have to try some of your combinations. Most of the time I make mine with unsweetened coconut, cocoa, dates and almonds. Very yummy.
Leah CS
April 14, 2014 at 4:52 pmThese were very tasty, but they seemed a little greasy. I used natural peanut butter. Any suggestions? Perhaps I over processed them…
Assistant to 100 Days (Amy)
April 15, 2014 at 9:36 pmHi Leah. It is possible to over process. Also, make sure that your peanut butter does not have added oil. ~Amy
Nicole
May 1, 2014 at 2:10 amI was wondering if there is something you could recommend to replace the dates with. My son is allergic to nuts and peanuts and those dates are packaged in a facility that processes nuts. Thanks!
Assistant to 100 Days (Amy)
May 12, 2014 at 1:27 pmHi Nicole. This is a tough recipe to mimic without the use of some dried fruit to bind it. I have made the granola version with a little honey and Sunbutter. I don’t have a specific recipe, though. :)
haplessflat7062.soup.io
May 3, 2014 at 8:08 amC’est clairement dÕ½ bonheur de venir sur votre site
shelley
May 7, 2014 at 1:44 pmHi…I know this is an older post but I hope you are still answering questions. :) I’ve made peanut butter Larabars before using the ingredients on the package (just peanuts and dates), but they don’t have that real peanut butter flavour. I’ve thought about adding peanut butter but I wondered if they would need to be refrigerated? I use natural peanut butter, which of course separates if you leave it at room temperature. What kind of PB do you use?
Assistant to 100 Days (Amy)
May 8, 2014 at 4:23 pmHi Shelley. Yes, refrigerate them. We use an organic peanut butter with only peanuts (and maybe salt) on the ingredient list. ~Amy
Melody
May 14, 2014 at 11:13 amSo I bought some dates for these and then forgot. They sat in my pantry until yesterday. They are packaged up but say “best if refrigerated” plus the date on them is 2 months ago. But they still look ok… Do you think they are ok to use, still?? I would hate to waste them, but I don’t want to make us sick or something! I have never bought dates before so I am unsure!
Assistant to 100 Days (Amy)
May 15, 2014 at 6:33 pmHi Melody. I would get new dates. :) ~Amy
Becky Shaw
May 18, 2014 at 9:12 pmIs there an alternative way to combine the ingredients if I don’t have a food processor? (I see it’s one of Lisa’s most-used appliances, so I imagine I’ll be getting one soon :) but I don’t currently have one.) I have a regular blender, a Nutribullet, an immersion blender, a Cuisinart Mini-Prep Plus, and my hands…
Assistant to 100 Days (Amy)
May 25, 2014 at 9:06 amHi Becky. These are, admittedly, difficult to make without a food processor. :(
Mindy
June 6, 2014 at 1:24 pmCan you add some sort of chocolate to these? Like carob chips or cocoa powder?
Assistant to 100 Days (Amy)
June 7, 2014 at 12:18 pmSure, Mindy. That should work fine. ~Amy
Alicia
August 16, 2014 at 1:46 pmHave you tried freezing these? Just curious if you think that would work out well or not?
Assistant to 100 Days (Amy)
August 18, 2014 at 4:11 pmHi Alicia. These freeze great! :)
Alicia
August 22, 2014 at 9:59 amGreat! Thanks so much!
Christy
August 16, 2014 at 5:54 pmHow long should I expect these to stay good for if kept in the refrigerator? I want to try them but don’t know if they would be eaten before they had a chance to go bad.
Assistant to 100 Days (Amy)
August 18, 2014 at 4:12 pmHi Christy. I’ve kept them for up to a week You can also freeze them. ~Amy
Lindi
September 2, 2014 at 3:31 pmHow long will these stay good in the freezer? I tried the store ones yesterday and I’m excited to make my own.
Assistant to 100 Days (Amy)
September 5, 2014 at 11:48 amHi Lindi. My rule of thumb is up to three months. ~Amy
Shannon
September 3, 2014 at 4:25 pmI make the cashew bars all the time with only cashews and dates and a tiny splash of water. Yummy!
Dot
September 3, 2014 at 7:46 pmI buy Larabars from time to time, as I like the natural ingredients. Will try some of the recipes you shared…thank you.
My favorite of the Larabars is Cherry Pie. Do you have a recipe for this bar?
Assistant to 100 Days (Amy)
September 5, 2014 at 6:29 pmNo Dot, sorry. If you experiment with it, let us know. :)
Suzy Golyski
September 4, 2014 at 8:49 amNew to using dates so how many medjool dates in a cup? Thanks!
Assistant to 100 Days (Amy)
September 5, 2014 at 6:30 pmHi Suzy. 10-12 is approximate. ~Amy
Elaine Baker
September 6, 2014 at 9:44 pmI order my dates from Sheilds Dates in California. You can google it. They have all kinds of dates and date products. I love to use the dried date crystals! They aren’t good for all recipes, but I use them in my Chinese Chews. Also love to put some in my oatmeal along with a few chopped pecans!
Elaine
Rose @ Healthy Food for Hectic Lives
September 7, 2014 at 7:32 pmMy daughter was recently diagnosed with a gluten sensitivity. We have been trying out a lot of new recipes to broaden her school lunch options. I made these today and the whole family gave them a thumbs up!
Jill
September 10, 2014 at 9:38 pmI really like these recipes as a base for lunch box and snack food. My family loves pumpkin pie, so I made a fall twist. Pumpkin pie lara bars. I used 1 c. dates, 1 c. pecans, 1/2 tsp pumpkin pie spice (I use a mix of cinnamon, nutmeg, cloves and ginger) 1 tsp. olive oil and 1 Tbsp. water (give or take for consistency.) Perfect fall treat. Now I just have to hide them from my husband!
J Lynn
September 18, 2014 at 7:58 pmI made cherry Larabars: put 12 pitted dates, half a cup whole almonds, and half a cup dried cherries (I used Trader Joe’s dark sweet nothing added cherries) in the food processor with around 1 Tbsp water. Purée til it comes together, then press into a rectangle & slice into bars. These taste better than the store bought kind!
AnnaB
September 22, 2014 at 4:48 pmMade the first recipe this afternoon, subbing in almond butter for my peanut-allergic munchkin. My 5yo wasn’t a fan, but my 10yo thought they were great (he’s the food allergic kid, so bonus points there). I figure you win some, you lose some. Will be trying some other varieties soon, maybe with some chocolate to attempt to win over the 5yo!
leslie
September 22, 2014 at 6:57 pmI just made the cashew bars and though they taste amazing, I can’t get them to set. I would have to eat with a spoon in clumps. Any thoughts? Did I over process?
Amy Taylor (comment moderator)
September 24, 2014 at 4:45 pmProbably, Leslie. If you over process, they can become oily and hard to manage. ;)
Lynn
September 30, 2014 at 3:22 pmJust a tip…rather than bars I make laraballs. They are a piece of cake to form and keep easily in glass container in the frig!
Megan
October 4, 2014 at 7:10 pmHow long will these keep in the refrigerator?
Lyn
January 11, 2015 at 2:38 pmHi, I wonder if someone can help me. I’m in the UK and eat the Nakd version of your Lara bars. The cashew cookie is one I eat so I had a go at the basic recipe but it came out very sticky. I tried to shape and chill it but it didn’t help and even rolling it into balls it’s almost too sticky to be practical. Any ideas gratefully received as these taste lovely and just like the ones I buy and I’m switching our family over from processed foods. Thanks!
zoe
January 18, 2015 at 6:23 amCan I use figs if I don’t have dates handy?
Amy Taylor (comment moderator)
January 20, 2015 at 4:49 pmHi Zoe. We’ve not tried but I think it should work.
Kristen
February 2, 2015 at 12:08 pmI add 1/4 cup of melted coconut oil to my recipe which contains 20 dates. It adds yummy flavor (not very coconutty), but mostly helps with stickiness and to firm up the bars. I was on the hunt for some nut free recipes and these look delish! Thanks!
Rachel
February 4, 2015 at 9:07 amLoved both of these recipes. If you’re looking for a crunchy granola, this isn’t it. But, it’s a fantastic soft bar to have in your repertoire of bars. I went beyond just the seeds in my latest batch and added pretzels and dark chocolate chips to it. Delicious!!
Christine Marie
February 24, 2015 at 4:12 pmCan I freeze the homemade bars?
Amy Taylor (comment moderator)
February 27, 2015 at 1:20 pmYep, they freeze great!
Wendy
March 22, 2015 at 6:51 pmDoes anyone have the nutritional values? Thank you!
Amy Taylor (comment moderator)
April 4, 2015 at 7:55 pmHi Wendy. We don’t provide nutrition info. This post helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. There are several websites that will help you with those kind of details, like My Fitness Pal.
Anne
March 28, 2015 at 7:47 pmThese are great recipes! What food processor would you recommend? I have an old 7-cup cuisinart, and it is having a hard time blending – I have to go in and move it around myself…
Susan
April 25, 2015 at 3:18 pmJust made these with my son and neighbor’s boy. They were SO easy and both boys LOVED getting to help. We just used my small chopper and pulsed it several times. Took less than 20 minutes and easy clean-up. Thanks for sharing such a great recipe!
Lisa
April 29, 2015 at 7:08 pmWhat do Medjool dates look like?
Amy Taylor (comment moderator)
May 4, 2015 at 11:31 amHi. Check them out: http://www.wisegeek.org/what-are-medjool-dates.htm. ;)
Marin
May 31, 2015 at 9:57 pmLove the recipe for the cashew cookie bar. Not a huge fan of dates per se, but put into a bar like this was very good. It was all I could do to not eat the whole batch. We have a small food processor attachment to our blender and not a full size, so we had to tweak the recipe a bit proportion-wise. Couple of tweaks we incorporated…pureed the dates first then added the cashews and blended together. Came together nicely. Since we use all natural peanut butter we drizzled it in rather measured it out ahead of time. it tends to be a lot runnier than standard Skippy. We also added rolled oats which required adjusting the water and PB amounts. My daughter insists that we add craisins and chocolate chips next time…hey who am I to say no to some dark chocolate. Thanks for the recipe! I plan to continue using it and tweaking it ;)
Keri
June 12, 2015 at 8:32 pmWhile these were simple to make and tasted great, we found they were more expensive to make homemade than the actual Lara bars. The medjool dates were almost $9 and a small bag of raw cashews were $5! Now granted, I’ll be able to make another batch but just one more and it only yielded 8 small, thin-ish bars.
Jamie
July 23, 2015 at 11:26 amOdd question, but how do you measure a cup of dates?! A measuring cup seems so inexact with the size and shape of dates.
Amy Taylor (comment moderator)
July 29, 2015 at 7:02 amHi Jamie. It’s an approximate measurement. :) Just use a cup as your gauge.
Malinda
July 29, 2015 at 2:04 pmDoes it have to be that specific kind of date?
Amber
July 29, 2015 at 4:08 pmI buy my dates from the bulk section of Winco Foods. They do not specify that they are Medjool dates, and may be a little smaller. But I have made many different recipes with them and they turn out just fine.
Dionne
August 6, 2015 at 11:27 amCan you freeze these?
Amy Taylor (comment moderator)
August 11, 2015 at 9:34 amHello Dionne. You can.
Cindy
August 21, 2015 at 3:47 amHELP!! I am 44 and a fairly accomplished cook, but I did something really wrong with these delicious larabars. I am asking for tips/advice!
I love to cook in bulk, so I made the cashew cookie larabar tonight in my food processor. Quadrupling the recipe=1/4 cup of water. After attempting to blend for a while, I ended up, in 2 more steps, adding another 1/2 cup water. This may be the problem?
I was tempted to use a paper towel to oil the wax paper, but I did not. I spread it out thinner than what I see now in your picture. I also cut mine in the shape of a dry granola bar. I see why you cut yours in squares.
The dough is too delicious to let it go to waste, so even if we have to eat it by the spoonful, we will ;)
I tried freezing it for 20 minutes, but even so, they are just a hot mess trying to get them off the wax paper. NOT pretty.
For my second attempt, I am planning on trying the following:
1. Make only a double batch, and don’t use as much water.
2. Spread more thickly and cut in squares
3. Possibly use some coconut oil on the wax paper to make removal easier.
Any other thoughts/comments/advice is very welcome!
Amy Taylor (comment moderator)
August 28, 2015 at 12:19 pmOh, sorry. Not sure what might have gone wrong! If it makes you feel better, my kids were eating a whole wheat flax seed brownie recipe yesterday with a spoon because we could not get the center cooked. ;)
AJ
October 3, 2015 at 10:19 amWhy do you call them LARABARs? It just doesn’t seem right.
Mari
October 12, 2015 at 5:56 amThe person who invented the recipe and owns the Larabar company is named Lara. :-)
Tom
October 28, 2015 at 7:29 amI love your website it has been a huge help to my family and helped to change our lives. We eat a ton of food made with the recipes found here. We also play around with plenty of the recipes. I have a bar I have been making that my family finds irresistible. 1 serving raisins, 1 serving walnuts, 1 heaping tsp cocoa powder, dash of salt and splash of vanilla extract. I process it until it all gets the consistency of little peas and then press it together. We have had them for breakfasts desserts and hiking snacks. Thanks again for promoting a healthy lifestyle.
ARF
January 20, 2016 at 10:33 pmHow do you clean your food processor or blender afterwards? Doesn’t it get really sticky?
Amy Taylor (comment moderator)
January 24, 2016 at 11:53 amHi there. It depends on which you own. You should follow your manufacturers directions for cleaning. I hand wash mine with very warm water being careful to disassemble and clean each.
Allison
February 26, 2016 at 9:50 amI have a friend who is actually allergic to dates but she’d love to try something like this! Any alternatives to that?
Amy Taylor (comment moderator)
March 1, 2016 at 9:39 amHi. Here is Lisa’s nut free version: https://www.100daysofrealfood.com/2012/07/01/recipe-homemade-larabars-4-ways-including-nut-free/.
Lisa Gross
April 11, 2016 at 4:17 amI would play with prunes first, or maybe even dried figs. Medjool dates are pretty special, but you should be able to get a similar result with similar textured dried fruit. You might find a bit of maple syrup and a drop of good vanilla extract will mimic the flavor notes of the dates. Just my 2 cents~!
MG
February 27, 2016 at 9:09 pmHi! Around here I’ve only ever found dried medjool dates, is that what those are or fresh? I’m assuming by the package they’re dried but not sure. Thank you!
Amy Taylor (comment moderator)
March 1, 2016 at 10:29 amThose are the right ones. ;)
Karen
March 9, 2016 at 11:55 amMy kids don’t have peanut allergies, but they go to a nut free daycare. I could use “Wow! Butter” in place of peanut butter, right?
Amy Taylor (comment moderator)
March 14, 2016 at 1:57 pmSure. :)
Ashley
March 9, 2016 at 10:46 pmWhat brand dates do you use?
Amy Taylor (comment moderator)
March 14, 2016 at 1:59 pmHi there. Here is one: https://www.100daysofrealfood.com/2012/04/30/recipes-using-medjool-dates/.
Leigh
May 17, 2016 at 8:45 pmFYI – Costco has amazing dates in their produce section. My kids love homemade larabars too. Sometimes I add grated fresh ginger, cinnamon, vanilla, lime zest & fresh lime juice, dried apricots, or cocoa powder. It’s fun to play w/ different ingredients!
Valarie
May 17, 2016 at 8:59 pmSo THATS what I did wrong! I never added water so mine was like little crumbles haha
Monica
June 23, 2016 at 7:05 pmYou can also do dates and nuts only. Don’t need to use peanut butter or water. Pistachios and tart dried cherries w dates, hazelnut and dates, cashews and dates… The list goes on and on. You should process the nuts first, then add a few dates at a time until it forms balls.. So delicious!
Kathryn
July 22, 2016 at 5:59 pmI made the peanut butter one and it was like mush? What did I do wrong?
Amy Taylor (comment moderator)
July 29, 2016 at 10:32 amHi Kathryn. I’ve had a similar experience when my peanut butter consistency was a bit runny.
P J Walcik
August 2, 2016 at 5:17 pmStrange, The Ingredients on the Larabar’s for Cashew Cookie bar does not contain peanut butter as your recipe does.
Julie B
August 14, 2016 at 5:37 pmLove these recipes. I love the Coconut Cream pie larabars so I experimented and made my own. Using the base recipe I used Raw Cashews, Raw Almonds, unsweetened coconut flakes, dash of cinnamon, splash of water in food processor. They taste even better than the store bought. They are best cold!!
SW
September 26, 2016 at 11:56 amHow long do these stay fresh outside the fridge? I like larabars because they are an easy thing I can keep in my purse for myself and my kid.
Amy Taylor (comment moderator)
September 30, 2016 at 10:14 pmI’ve kept them up to a week. I often freeze them.
Tina
March 29, 2017 at 2:19 pmCan I do this in a vitamix? I don’t have a food processor :(.
Amy Taylor (comment moderator)
May 1, 2017 at 3:30 pmI’ve never attempted a thick dough in a vitamix.
Laura
May 17, 2017 at 2:53 pmCan you make this in a regular blender?
Amy Taylor (comment moderator)
May 22, 2017 at 2:04 pmHi. We’ve not attempted to make these using a blender.
Ally
June 30, 2017 at 2:39 pmWhat kind of peanut butter do you suggest?
Amy Taylor (comment moderator)
July 5, 2017 at 11:44 amHi. Any organic peanut butter with peanuts as its only ingredient.
Hilary Stover
October 11, 2017 at 10:29 amHave you ever made the peanut butter version with almond butter, cashew butter, or sunflower butter? The consistency is a little different in these butters, so I was just curious. Considering trying sunflower butter to make them nut-free and school-friendly.
Amy Taylor (comment moderator)
October 18, 2017 at 1:11 pmHi. I’ve used almond butter.
Johanna
December 12, 2017 at 3:17 pmAny ideas for the coconut chocolate chip lara bar?
Thank you!
Amy Taylor (comment moderator)
December 29, 2017 at 3:44 pmWe’ve not tried making that one but it sounds delicious!
Celena
March 17, 2018 at 12:56 pmI can’t believe how easy and fast this was to make. My kids are SUPER picky, and they loved these homemade Lara bars. Even my husband requested me to make this again. I still can’t believe my kids ate nuts AND dates. I will definitely be using this recipe on repeat.
Thanks for sharing!
JONNY
August 6, 2018 at 6:06 pmHello
What temperature do you bake at after the food processor? Did I miss something in the post?
Thanks
Amy Taylor (comment moderator)
August 22, 2018 at 8:51 amHi. These are no-bake.
[email protected]
January 3, 2019 at 3:55 pmWe just made the Cashew Cookie Larabars and they were delicious. So easy to make. We will definitely be making these again.