Homemade Snickerdoodle Larabars

By Beard & Bonnet
Yield 24 mini-bars

Ingredients:

• 1 1/2 cups fresh, pitted, and roughly chopped Medjool dates
• 3/4 cup raw cashews
• 1/4 cup slivered, raw almonds
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon Kosher salt
• 1 tablespoon vanilla extract

Method

1. Combine the dates, cashews and almonds in the bowl of a food processor fitted with the “S” blade. Process for about 1 minute until all of the ingredients come together like a dough and are similar in size with no large chunks remaining. Add the cinnamon, salt and vanilla, then process to incorporate.
2. For the bars: Transfer the dough to a small sheet pan or plate lined with parchment paper and shape the dough with your hands into a rectangle. Slice the dough into bars and serve immediately or store in the refrigerator until ready to eat.
3. For the bites: Scoop the mixture into tablespoon-sized portions and roll each one in the palm of your hand to form a sphere. Serve immediately or store in the refrigerator until ready to eat.
4. For molded shapes: Fill silicone molds in the desired shape with tablespoon measures of the dough—pressing the dough into any corners. Refrigerate for 15-20 minutes to set, then gently remove the shapes from the pan. Serve immediately or store in the refrigerator until ready to eat.