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Did you like the Larabars from the Taste It! session? Download the recipe with all of the variations at the bottom of the post. This is a great alternative to other packaged bars. Making your own tastes better and you know exactly what is in it! Thanks to Shelli for sharing her recipes, and Jillian for the photos below!
Makes 6 bars
For cherry cobbler larabars, see below for variations
1 cup packed dried cherries
1/4 cup packed, pitted, soft whole dates
1 cup pecans (toasted or not)
3/4 cup rolled oats (regular or quick cooking)
1/4 teaspoon ground cinnamon or pie spice
1/8 teaspoon fine sea salt (optional)
1. Line a 9-by-5-inch loaf pan with plastic wrap and spray with nonstick cooking spray or slick with a touch of oil if making bars. I prefer to make balls.
2. Meanwhile, place the almonds in a food processor and process until finely chopped but not pastelike. Add the fruit, cinnamon, and salt (if using). Pulse the ingredients until the fruit is finely chopped and blended and the Larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little bit. This could take up to 2 minutes or so.
3. Transfer the Larabar mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap coated with nonstick cooking spray or slicked with a touch of oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. Leave the paper or plastic wrap in place. (Alternatively, form the mixture into any size or shape you like, such as balls or mini bars.) Refrigerate for 30 minutes.
4. Using the paper or plastic lining the pan, lift the bar mixture from the pan and transfer it to a cutting board. Uncover and cut into 6 bars. Tightly wrap each bar in plastic wrap. Store in refrigerator or freezer for longer than a week.