Oh, homemade Larabars. It’s been too long. Really though, I can’t say I’ve had a good reason to make energy bars. Let me tell you, my energy is in zero danger of plummeting any time soon. With all the recipe testing going down, my only challenge is trying not to pop the button off my pants from all this good food. The freezer is bursting at the seams; one wrong move and I’m pummeled in the face by a 10-pound solid chunk of homemade pasta sauce or chocolate pie. The last thing I need is an energy bar.
Eric, on the other hand, could use a portable snack. He plays in a volleyball league which meets for a few hours around dinnertime and he’s usually famished by the time he sits down to eat dinner at 9 or 10 pm. Since I can’t play in the league myself (I have a torn meniscus in my knee), I support him in the best way I know how – homemade snacks.
Of course, I enjoyed a couple bars (ok, ok and some dough!) – all in the name of taste-testing purposes of course. It’s amazing how much of an appetite I can work up hovering over a food processor. Tell me I’m not alone.
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Chocolate Chip Cookie Dough Energy Bars
Yield
10-12 servings
Prep time
Cook time
0 minutes
Total time
These are my take on the popular Chocolate Chip Cookie Dough Larabars. Now you can make them at home for a fraction of the cost! I like to store them in the freezer so I have an energy bar ready whenever I need a pick me up. For thick squares, press the dough into a 9x5-inch loaf pan. For thinner bars, use an 8x8-inch square pan.
Ingredients
- 1 1/2 cups (230g) raw cashews
- 1 cup tightly packed pitted Medjool dates (190g)*
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoons water, if needed
- 1/4 plus 1/8 teaspoon fine sea salt
- 3 tablespoons mini non-dairy chocolate chips (regular size chips work too)
Directions
- Add cashews into a food processor and process for 3 to 4 seconds, until a coarse meal forms.
- Add in the pitted dates and vanilla. Process until the mixture comes together, for about 15 seconds, or longer if needed. The mixture should stick together easily when you squeeze it between your fingers. If it doesn’t stick or it’s still a bit crumbly, add a very small amount of water (1 teaspoon at a time) and process it again. I usually add between 1 to 2 teaspoons of water.
- Finally, add the salt, to taste, and the chocolate chips, and process briefly to combine.
- Line a loaf pan or an 8-inch square pan with a piece of parchment paper so that there's overhang to lift out the bars after freezing. Scoop the mixture into the pan and smooth out with your hand until it’s level. Push down firmly all over the mixture. The more you pack it down the better the bars will hold together. Roll out with a pastry roller if you have one.
- Freeze, uncovered, for at least 15 to 20 minutes and then slice into bars. For on-the-go, wrap bars in plastic wrap or tin foil and store in the fridge or freezer. I prefer these straight from the freezer. Most of all, hide from other members of the family!
Tip:
- *If your dates are stiff or dry, soak the dates in boiling water for 30 minutes before beginning. Drain well and quickly pat dry before use.
If you are looking for another tasty energy bar/ball recipe, check out my Dark Chocolate Cherry Energy Bites. Love those!
What’s your favourite Larabar flavour of all time?
You are NOT alone. I think some of the biggest meals I have happen while I’m hovering over the food processor! Can’t wait to try these, because I LOVE your dark chocolate cherry energy bites.
hah I hear you!
these look yummy- but i’m allergic to nuts and have celiac. with those challenges do you have substitution ideas for me?
Hmm do you think sunflower seeds might work? Obviously, the flavour would change a lot, but it might be worth trying out. or maybe try a mix of seeds like hemp, sesame, sunflower, etc
Well, I know how I’m spending my Sunday afternoon, yum! Dough tasting counts as quality control in my book.
Also, I’ve been on a ball-making frenzy these past couple weeks but I’ve yet to find a good way to transport them. Maybe if I pop them in the freezer they’ll be more durable for travel and not be so ‘sticky’? Thoughts?
I’ve had that problem too. You could always wrap them individually? Maybe in saran wrap? Or pop a ball into one of those tiny salad dressing containers?
I think the balls work good in a small cupcake paper liner thing! Size of a mini muffin. And, I usually wrap my bars in wax paper, then in a ziploc, and freeze them. This way, the paper comes off easy, and it doesn’t stick to the bag.
I am excited to try these cookie dough larabars. Do they have a strong date taste? I am not crazy over the taste of dates, but if it just adds sweetness, and not tons of flavour, I might give it a whirl!
Yes I find it has a fairly pronounced date flavour. :) I dont find it overpowering due to the nuts though
Try rolling in unsweetened coconut to help with stickiness and add yum yum.
Oh my goodness! These look so good!! Everyday I am reminded why I love you blog haha. I will be making these later for sure. The dark chocolate cherry energy balls you made were amazing!! I’ve never had the actual dark chocolate cherry Larabar, but I’m sure your version is better– my fav actual Larabar flavor is the apple pie.
Homemade Larabars for the win!
Perfect! I’m looking for an economical way to make granola bars for my husband at work, this’ll do it!
Yes! I adore larabars and have been meaning to make a cookie dough bar, as cookie dough is the best thing ever. :) Can’t wait to try these!
Such a great idea. They look amazing. I’ll have to try these!
Angela, love your web site and recipes! Where do you get your nutrition data from? I’ve tried NutritionData.com but I can’t get it to work on my computers (I think it’s a browser compatibility issue). Keep up the great recipes!
I’ve used Nutrition data in the past, but I’ve been trying caloriecount.about.com for recipes. It seems to be quicker, although I admit the site is very “busy” and a bit confusing to navigate.
It’s good you posted this. Larabar the company has spent money blocking GMO labeling initiatives and I don’t want to support them. Better to make our own!
Oh my goodness, these look so good! I’ve made them before with cocoa powder, a few chocolate chips, shredded unsweetened coconut, and espresso powder. Soooo good!
Just made these – love the short ingredient list!!! They are in the freezer and I’m forcing myself to wait the 15 minutes!
Ahhh cookbook recipe testing and being inundated with more food than you can imagine or know what to do with. Well, at least your world is tasty & delicious :)
And these bars look great. Love cookie dough anything as well as homemade nobake bars that are portable. A win on all fronts!
It’s been almost six months since I left my food processor behind in Australia. My lack of ability to blend dates and nuts into deliciousness is starting to feel physically painful. I actually dreamed about my own chocolate chip cookie dough treats a few nights ago. *rolls eyes* I want yours! Now. ;)
My favorite are the cookie dough ones! I’m addicted to cookie dough and can eat it by the spoonful and make a dinner out of it!
Hi
Love your blog! Im trying to go towards a vegan/raw lifestyle and love the inspiration I get from here. Do you post the nutritional information anywhere? m training for a competition and the right combination of macronutrients are essential factors.
Thanks
Teri
Yup it’s posted at the bottom of the recipe. Enjoy!
Thank you Angela!
Yay! This is my favorite Lara bar flavor!!! Thanks for the recipe
I like balls better than bars (dirty) because they hold together better and are soooo much easier to assemble. But no matter what the shape, these looks great! I love me so nut/date/chocolate combinations! Easy and YUM!
Just tried Coconut Cream Pie recently – that’s my new fave! Can’t wait to try a few of your homemade versions.
What are you feelings on articles like this? http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa
It really makes me seriously think about whether or not what I do makes much sense sometimes…
Well, I think the article has a valid point that we should be more conscious of where our food comes from and the impact it has, but it also makes a lot of generalizations. It is possible to eat more locally as a vegan or vegetarian if that is your goal. I always try to support fair-trade businesses when I do buy products from other countries. It’s not a perfect solution by any means, but it’s a step in the right direction and I do think it can make a big difference. It’s troubling to me that this article seems to shame vegetarians and vegans for their diet, especially given the positive effects it has on the environment, health and animals. Many different types of diets can have a large footprint (just think about the social and environmental impacts of factory farmed meat, for example) and I do think we need to be more mindful of this. It’s one of my own goals to be more mindful about where my food comes from and while I try to do this on a regular basis, I admit that I could be doing better. Anyway, thanks for the “food” for thought!
One thing the article ignores is that many non-veg/vegan foods bear the same “non-local” qualities their animal-free counterparts are criticized for. I also think that if you interest in veganism comes primarily because of concern about cruelty to animals, then you should be true to that.
Food sourcing is extremely complicated – and goes far beyond the one aspect addressed here (corn, for example, not because of food, but alternative energy, is skewing prices). Still, I do think that eating more locally is a fantastic goal – and more easily accomplished than one might think. I try to eat seasonally, and can get most fresh foods from the region I live in the US.
Not sure if you saw this yet, but there`s an interesting response to the original article: http://www.guardian.co.uk/commentisfree/2013/jan/22/quinoa-bolivian-farmers-meat-eaters-hunger