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Homemade Cashew Cookie Larabars

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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!

cashew cookie larabars

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!

View Nutrition Information

homemade larabar

(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)

homemade cashew cookie larabar

Click to see all of my Homemade Larabar Recipes.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Jessica says:

    I love adding salt…it does bring out that touch of flavor.

  2. Cassie says:

    you really don’t need to apologize! this is your blog and all of us readers will love you and your blog no matter what! :)

  3. Jenny R. says:

    you know what you neeeeed to try…grinding up your own cinnamon..tastes sooooo fresh and spicy. mmm. As I’ve been reading you can even do it in the bullet with that flatter blade

  4. Eliza says:

    love making homemade larabars! yet to make a cashew cookie one, but i’ve made a hazelnut one, and my own pbj one with dried cherries, dates, and peanuts! they turned out good, but didnt look as amazing as that one! 2x as big as a regular lara, i am in lol 😉 larabar should make jumbo laras lol :)
    and that apple, yes i used to put salt on apples as well, totally brings out flavors and with cinnamon YUM salty and sweet…but my stupid/a bit crazzy ED sodium fear has resulted in me not putting salt on anything, but i need to get over this silly fear and have an apple with salt lol.,..b/c it is so good 😉

    love you girly
    xx
    Eliza

  5. oatmeal says:

    Looking at this post makes me sad that I don’t have a blender! The bar look so yummy~

  6. molly says:

    I made some pumpkin babies – SO DELICIOUS! Only change – I added some oats to even out the moistness of the pumpkin. They tasted like cookie dough!

  7. sisrocks1996 says:

    I have begun to enjoy cinnamon and apples. Just seems so wintery. Write what you want to write sister it’s your blog!

  8. candice says:

    I’m so happy to know that you put salt on apples too! I thought I was a weirdo, haha. I like mine with coarse sea salt for an extra crunchy snack. 😉 And I don’t salt just apples. 😛

    Don’t feel sorry about writing anything! This is YOUR blog, after all, and it’s not like these babies are offensive or anything… *drool*

  9. Yum for homemade Lara bars! The sweet Robyn from Girl on Raw just got back from overseas and brought me a huge sampling of my first every Larabars. They are delicious and so handy for a quick snack on the go, and my husband really likes keeping some in his office at work. But they don’t carry them here! So, as soon as our stash runs out I’ll have to start making them at home. Thanks for the recipe Katie!

    And YES, salt is such a key ingredient. It goes into all of my sweet desserts and baked goods. It makes everything POP!

  10. Why “Hello Handsome” is right! YUMMMMYYY 😉 Looks great Katie!

    The giveaway is posted in my post this morning :) This is seriously a fab giveaway girl.

    Have a very happy Sunday!

  11. Jenny says:

    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

  12. Chrysta says:

    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!

  13. Kiersten says:

    Those look just like the homemade Larabars I posted on my blog!

  14. Marina says:

    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 :(

  15. Krista says:

    On my way to make these right now!!

  16. Abby says:

    Dont apologize.. I love your posts!!! These look fabulous :)

  17. 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!

  18. Pure2Raw Twins says:

    I do not think you need to apologize about what you write about…i enjoy everything you write about!

  19. Heather says:

    I loooove sprinkling a little sea salt on my apple. I always thought I was so weird, but now I feel less alone!

  20. Jenna says:

    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!