Homemade Larabars

Hello, there! Remember when I made a cashew cookie version of homemade larabars? Well I've taken another stab at them, and have 2 new flavors to share!

Sticky Bun Larabars

(makes 12 balls or 8 bars)

Ingredients:

• 20 dates, chopped (about 1 cup)
• 1/2 c pecan pieces
• 1/2 c walnut pieces
• 1 Tbs honey
• 3/4 tsp cinnamon
• pinch of salt

Directions:

• Place the chopped dates in a food processor, and process until a sticky "dough" comes together. (This takes about 1 minute in my food processor.)

• Add the honey, cinnamon, and salt to the dates. Process until combined (just a few pulses.) NOTE: Try to put the honey, cinnamon, & salt directly on top of the dates, as opposed to the bottom of the bowl. This helps everything combine. TIP: If you spritz your measuring spoon with a little cooking spray, it will help the honey slide right out.
• Remove the date mixture from the processor, and place in a medium-sized bowl.
• Add the pecan and walnut pieces to the food processor (no need to clean it between steps.) Pulse until the nuts have the texture of coarse, wet sand.

• Add the nuts to the date mixture and thoroughly combine.
• If making balls, divide dough into 12 even pieces. Roll each piece between your palms to form a ball. Store in the fridge.
• If making bars, press the dough into a small (5x8 inch) rectangular pan, that you've lined with plastic wrap. Place in the fridge/freezer until chilled (do not freeze). Cut the dough into 8 equal pieces. Store in the fridge.

Tropical Larabars

(makes 12 balls or 8 bars)

Ingredients:

• 10 dates, chopped (about 1/2 cup)
• 1/2 c chopped, dried tropical fruit (I used papaya and pineapple)
• 1/2 c dried, unsweetened coconut
• 1 c cashews

Directions:

• Soak the dried tropical fruit in hot water for a few minutes to soften. Drain and add to the bowl of a food processor.
• Place the chopped dates in a food processor with the tropical fruit, and process until a sticky "dough" forms. (This takes about 1 minute in my food processor.)

• Remove the date mixture from the processor, and place in a medium-sized bowl.
• Add the coconut and cashews to the food processor (no need to clean it between steps.) Pulse until you reach the texture of coarse, wet sand.

• Add the cashew mixture to the fruit mixture and thoroughly combine.
• If making balls, divide dough into 12 even pieces. Roll each piece between your palms to form a ball. Store in the fridge.
• If making bars, press the dough into a small (5x8 inch) rectangular pan, that you've lined with plastic wrap. Place in the fridge/freezer until chilled (do not freeze). Cut the dough into 8 equal pieces. Store in the fridge.