Cashew Cookie Larabars
It all started with the Hot Chocolate Fudge Babies.
I love them. You love them. Everyone loves them. And so the time is ripe to introduce another flavor: cashew cookie. I initially created these to be a replica of the Cashew Cookie Larabars. However, this homemade version ended up tasting so much better than the packaged bars! I might even like them more than the chocolate version.
Yikes. Wait, you didn’t hear me say that!
Homemade Cashew Cookie Larabars
(Yields 110 grams, which is a bit more than the size of two Larabars)
- 30 grams unsalted cashews (1/4c)
- 80 grams dates, which is a scant 2/3c (I use SunMaid, as they’re softer.)
- tiny pinch salt (brings out the sweetness)
- Optional: a drop or two of good-quality vanilla extract (I use about 1/8 tsp)
Blend in your food processor (I use the Magic Bullet short cup. If you’re using a bigger food processor than that, I’d recommend at least doubling the homemade larabar recipe for smoother blending). Enjoy!
(Just like with the Hot Chocolate Fudge Babies, you can opt to make bars or balls or even cookie cutter-ed shapes.)
Variations
- Add cinnamon and raisins = Spice Babies
- Use peanuts in place of the cashews, and add dried banana = Elvis Babies
- Peppermint extract + cocoa + cacao nibs = Thin Mint Babies
- Throw in some coffee powder = Frappuccino Babies
- Roll in cinnamon sugar = Cinnabon Babies (or Snickerdoodle Babies)
Click to see all of my Homemade Larabar Recipes.
Nutty minds think alike! I was at the store this week looking at what Larabars to get (had some awesome coupons AND they were on sale!) … read the ingredients on the cashew cookie and felt almost insulted … JUST cashews and dates, I should make this at home, I thought … and here they are!
I do not think you need to apologize about what you write about…i enjoy everything you write about!
I loooove sprinkling a little sea salt on my apple. I always thought I was so weird, but now I feel less alone!
Well that’s something we have in common – I’m a cinnamon fiend! Because of this, I wanted to see if you knew (and let you know if you didn’t) that Saigon cinnamon is probably not actually cinnamon! It’s most likely Cassia, which is a related species, and many people can’t tell the difference. Cassia is cheaper – a plus – but it also has higher levels of a toxic chemical called coumarin, which is negligible in the real stuff. Coumarin is pretty harmless usually, but when you make oatmeal, apples, or other cinnamon-y things and are liberal with the Cassia (like I was), it could damage your liver and kidneys!
The real stuff is from Ceylon, and labels will brag about it, saying either “Ceylon” cinnamon or “true cinnamon.”
As for the taste – Like you, I can definitely tell the difference between types of cinnamon, and I much prefer the true cinnamon! It’s “softer” and sweeter, but still has the spicy bite that I love.
Again, I don’t know if this makes a difference to you. The Saigon cinnamon is probably the best you can get in terms of Cassia, because of its high levels of essential oils (thus the great taste). But, if you use it liberally and regularly, or if you have a sensitivity to Cassia, you might want to consider the Ceylon instead. Though as something of an aficionado/fiend, I’d recommend the Ceylon anyway!
Those look and sound amazing. I’ve never had a Larabar, we don’t have them here. Might make these soon!
The apples look tasty. I’ll take your word on the salt, but it did make me want something salty.
Well, almost apology not accepted. We love you anyway and always CCK 🙂 what a delicious snack! I cannot wait to have my own kitchen and go to town with larabar creations. So much more economical, and tasty I’m sure!
i made my first chocolate covered katie fudge babies today! the only change i made from your recipe was using pistachios (b/c i had them on hand)…
they were SO good!!
thanks for all your tips and recipes… perfect for curing that little need for chocolate that tugs at my tummy now and then!
I LOVE cinnamon! I used to make date/nut balls but haven’t done it for a while. Yours looks just like a lara bar! I’ve never made them fudgy though–must try!
The whole salt thing sounds interesting! I love salting watermelon, brings out the sugar I think!! Loveee!
Great recipe, as usual 😀
<3 jess
xoxo
way to stick up for yourself Katie! and cinnamon is my absolute favorite ingredient and i put it on whatever i can (appealing to my taste buds that is 😉
i love ALL your posts, love 🙂
adding a touch of salt? BRILLIANT! i must try. cinnamon + apples is PURE love.
adding a touch of cloves is beautiful, too
I love adding salt to sweet things! It brings out so much flavor. Mmm.
those look awesome, Katie!
Great post and in a few hours I am posting my version of the fudge babies with plenty of link backs and honorable mentions. I hope I do you proud 🙂
xooxo
Don’t apologize for writing about your Fudge Baby Fabulousness!!!! 😀
And that homemade larabar looks DELISH!!!
*smiles*
Michele