Cherry Pie Larabars Recipes
CHERRY PIE LARABAR
Make and share this Cherry Pie Larabar recipe from Food.com.
Provided by Runnergirlbull
Categories Lunch/Snacks
Time 20m
Yield 4 bars, 4 serving(s)
Number Of Ingredients 3
Steps:
- Using a good chopping knife, begin to coarsely chop your piles of nuts, cherries and dates.
- The dates will be very sticky, but just do you best to slice, and then cube them up.
- Combine your piles and chop together.
- It will be pretty rough at first, but just keep chopping and the ingredients will begin to combine and stick to each other.
- Once the ingredients begin to stick together, use your knife to squish it into a single mass.
- Chop up that mass and repeat.
- The mass will continue to hold together better, and eventually your chopping will be more like taking slices off of the mass.
- If at this point you feel your mix is still too dry, try adding another date.
- Continue on until the mass reliably sticks together.
- At that point, you will be able to knead it a couple of times using your hands.
- Just fold it over on its self and mush down.
- It will be a little sticky, but not too much.
- Press it into a rectangular shape about 3/4″ high.
- Using a clean knife, cut the mass into bars.
- They can be wrapped in plastic wrap for later use.
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- Soak: Pick the flavor you're going to make. It's best if you soak the dates (and if your recipe has them, the raisins) in hot water for 30 minutes before using.
- Blitz: Add all the ingredients to a food processor (if making Cookie Dough bars, do not add chocolate chips yet). Blitz until the ingredients are finely broken down and evenly combined.
- Shape: Shape dough into a rectangle. It should be about ½ inch (1½ cm) thick. For best cutting results, transfer to a plate or cutting board and freeze for 30 minutes.
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- Pulse pitted dates in food processor until it forms a thick, sticky paste. Add dried cherries to the mix and repeat.
- Add almonds, pulse several times–although avoid pulsing too much! Bigger bites of almonds are nice to have throughout the bars. It should form a sticky ball at this point.
- Lay out sheet of parchment paper, and several pieces of plastic wrap to cover the individual bars when finished. Your hands will get very sticky when forming the bars–so this is a good idea to do before you remove the paste from the food processor. Remove paste from processor and spread out into desired thickness onto parchment paper. Place in refrigerator for 30 minutes (this will make them easy to cut). Cut into desired bar size/shape.
- Place in an easy-to-grab container in the refrigerator. Store-bought Larabars have protective covering to prevent spoilage. However, your homemade versions will need to go in the fridge. Don’t worry about it if you plan on consuming them the day-of. Enjoy!
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