The other day while I was picking up a few things for dinner, I was stuck behind a few people in the cashier line. I was looking at the end cap goodies like always and saw a Larabar in a flavor I had never seen, Lemon. I am a lover of anything lemon. I decided to give it a try and wasn't let down. I looked at the ingredients and was surprised at how little there were. Dates, cashews, almonds, and lemon juice concentrate. "Uh..... I could for sure make those" I thought to myself.
The next time I was in the store I gathered all of the ingredients and headed home to test kitchen this shiz. I wasn't sure what the measurements were so I made it up as I went. The bar I made ended up with a different texture than the Larabars, it was a little more sticky. I totally didn't mind though and thought they were more tart and lemony than the OG bar! I am happy with the end result and wanted to share this super easy recipe with you all. They are superrrrr dense so you could cut them up even more. I also thought they would be good shaped into little energy bite balls and rolled in some chia seeds or extra small white chocolate chips, yum! Have fun adding different ingredients as you see fit.
Ingredients:
- 1 3/4 cups of medjool dates
- 1 cup raw almonds
- 1 cup raw cashews
- 7 Tbsp. fresh lemon juice
- 1 tsp. grated lemon rind
- Dash of salt (optional)
- Spray oil ( I used coconut spray oil)
- Parchment paper
- 7x7 inch square pan
Instructions:
- Transfer all ingredients into a food processor, and blend until well combined
- Line the pan with your parchment paper and transfer the "batter" into the pan
- Spray your hands or a large spatula with the cooking spray and pat into the pan equally
- Refrigerate overnight (If you're impatient like me a few hours should be fine)
- Take out of pan and use a pizza cutter or a large spatula to cut into 8 bars
- Keep fresh in the fridge using parchment paper in-between each bar to prevent sticking and in an air tight container
- For an on the go bar, wrap in parchment paper and tie shut
- Enjoy!
xoxo
Julie
