Larabar is a line of snack bars made primarily of nuts and fruit, with some additional ingredients thrown in depending on the flavor you choose. Last year, when they released their “peanut butter cookie” flavor, that was it for me. They really hit the spot and I couldn’t resist eating one every day (not advisable for someone with food sensitivities!). One day, I looked at the ingredient label: peanuts and dates, and thought, how hard could these be to make? Not hard at all, it turns out. And they taste better with fresh peanuts and dates.
Although I used roasted and salted peanuts in the following recipe, raw nuts contain healthier fats and are more appropriate for specific carbohydrate diets. Raw cashews would be a good substitute for people with an allergy or sensitivity to peanuts. These bars taste best after they’ve been in the refrigerator for a couple of hours.
2 ½ cups peanuts
2 ½ - ¾ cups dried pitted dates
Throw peanuts in a food processor and using the blade attachment, grind them until they have reached a fine texture. Meanwhile, chop 2 ½ cups of the dates by hand on a cutting board. This is necessary to make sure all the pits are removed, and will help ease the burden on your food processor. Add the dates to the peanuts and process until they are mixed well. This may take a few minutes. Taste and check the consistency. Add another ¼ cup dates if it's too crumbly or not sweet enough. Process until mixed well. Dump into an 8 inch by 8 inch glass pan and pack down with the back of a spoon. Refrigerate until ready to serve. Source: www.foodsensitivityjournal.com
This recipe is linked to Monday Mania.