Sunday, July 22, 2012

Homemade Chocolate Chip Brownie Larabars

We were introduced to the LARABAR several months ago by a couple of friends. The very first one we ever got to try was the Banana Bread LARABAR. Holy cow- it was good. I decided I would venture out and find these so called healthy "energy" bars. I was disappointed to find they were almost $2.00 (US dollars)/bar. I don't know if you have ever seen a LARABAR- but they are small. The first few I bought were totally worth it- they are so damn good. After shelling out around $10 bucks for like 5 bars on several occasions, I decided I couldn't afford it. I looked at the label and realized just how easy it would be to make my own. 

I went out and bought a larger (i think 9 or 10 cup) food processor just for this reason. 

I gave a couple homemade bars to a couple (non-Paleo) co-workers to try and they loved them. They said they taste like Snickers and wanted more.

PREP: 20 minutes
Cool time: 10+ minutes
Total: 30 minutes

Makes about 30 1 1/2 inch x 2 inch squares

4 cups hole pitted dates
2 cups raw or toasted cashews
2 TBS almond butter
1 cup dark chocolate chips or chopped chocolate

Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside

Fit a food processor with a metal blade and add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.)

About to get pressed in the pan
Add the chocolate chips and pulse again until the chocolate chips are also finely chopped

Pour the chocolatey nuts into a large mixing bowl and set aside

Add half of the dates to the food processor and process until a paste forms and clumps together 

Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts

Replace the lid and process until evenly combined. Scrape into the prepared pan

Repeat with the remaining dates, chocolatey nuts and nut butter

Ready for the fridge!
When all of the ingredients have been processed, press the mixture as evenly over the bottom of the pan as possible (try wetting your hands before pressing to prevent the mixture from sticking to you)

Refrigerate for at least 2 hours before slicing- OR for a quick fix- put in the freezer for around 10 minutes or until firm.

Store in the refrigerator in a tightly covered container

Note: An unrefrigerated bar will be good for 48 hours, covered, at room temperature


-All the Best

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