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.
salt sounds so strange but it really makes a recipe — sometimes I add a pinch in to my oats for some extra zinnnnng.
I wonder if this recipe would work in my magic bullet?! hmmmmm **experiment time**
have a glorious sunday sweet thaaang! <3
Katie…everything looks so yum-tastic! oh my goodness! Sliced apples with cinnamon is my favorite snack at the moment! I also add a bit of mesquite too. Ive never tried it with salt though! Thats interesting, I’ll give that a shot this afternoon. And Elvis babies? oh gosh sound so amazing. Thanks for sharing all these awesome flavors!
Those look just like the homemade Larabars I posted on my blog!
I just love these recipes of yours!
Unfortunately, I only have pistachios at my apartment at the moment, so no fudge babies for me tonight 🙁
On my way to make these right now!!
Dont apologize.. I love your posts!!! These look fabulous 🙂
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!