Who needs Larabars when you can easily make your own with three simple ingredients? These are perfect if you have been looking to enjoy healthy snack options during your cleanse. They provide outstanding flavor and lots of fiber, healthy fats, and protein, all of which help keep you full between meals. The dates and cashews establish a great balance of nuttiness and sweetness, and the pinch of sea salt gives the bars a little extra pizzazz. It’s almost like a pinch of sea salt on a chocolate chip cookie or delectable caramel. You truly can’t go wrong with a pinch of sea salt in sweet treats.
For this recipe you will need Medjool dates, raw cashews, and sea salt. Dates are naturally sweet and sticky, providing the base for these bars. Make sure your dates are soft and fresh. Need assistance blending? Soak the dates in warm water for about 15 minutes prior to blending them in the food processor. Raw cashews also blend a little easier if you soak them for an hour or so. Just make sure that you discard the soaking water for both the dates and cashews if you decide to soak them. Not a fan of cashews? You can swap them for any raw nut in the same amount. Walnuts, pecans, pistachios, and more work great!
After you blend the ingredients and achieve a sticky, dough-like consistency, you will transfer the mixture to an 8″x8″ baking pan lined with parchment paper. Press the mixture into the pan until you have an even layer that is about 1/2-inch or so thick. Freeze for 30 minutes and then remove from the freezer. That will ensure that the bars are somewhat solidified to the point where you can cut them into 10 bars. Separate them and consider wrapping them individually in plastic wrap. Store in an airtight container in the fridge for up to two weeks.
- Prep Time:15m
- Total Time:15m
- Serves: 10 servings
- Yield: 8-10 bars
- Category: Full Body Cleanse Approved, Appetizers & Snacks, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 30 Medjool dates, pitted
- 1 1/2 c raw cashews
- 1/8 tsp. sea salt
Instructions
- Line an 8x8-inch pan with parchment paper and set aside.
- Add one cup of raw cashews to a food processor and pulse on high until ground into crumbs.
- Add the pitted dates and blend for three to four minutes, or until the dates become pureed and the mixture starts to turn to a sticky dough. You may need to stop blending, scrape down the sides, and continue blending to fully incorporate the ingredients.
- Add the remaining 1/2 cup of cashews and sea salt and blend until well-combined.
- Press the mixture down into the pan with your hands or a spatula until the dough is an even layer. Place in the freezer for 30 minutes to set.
- Remove from the freezer and remove the mixture from the pan by lifting the parchment paper out. Use a sharp knife to cut the mixture into 10 bars.
- Enjoy the bars when ready and store the rest in an airtight container in the fridge for up to two weeks.
