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Homemade Lara Bars

Author: tessa

Ingredients

  • 2½ cups pecans
  • ¼ cup cacao powder see note
  • 15-20 large Medjool dates pitted, or about 8-9 ounces (see note)
  • 2 teaspoons vanilla extract
  • ½ cup dried cranberries
  • Optional Add In’s: coconut flakes mini chocolate chips, any dried fruit

Instructions

  • Lightly toast the pecans by spreading them out on a cookie sheet and baking at 300 degrees for about 10 minutes. You will smell them, toasty and wonderful. Careful not to burn them, it will happen quickly!
  • Blend toasted pecans and cacao powder in a food processor until powdery and coarsely ground. Do not process so long that you have nut butter.
  • Add in dates and process until blended into dry ingredients, this might take a minute.
  • Pulse in the vanilla until well combined.
  • Add dried cranberries, pulsing a few times to mix.
  • Press mixture into an 8×8 inch dish. Freeze or refrigerate for 1 hour, or until firm, and then cut into 16 squares.

Notes

Use unsweetened and high quality cocoa. It makes a big difference in the taste. I love Dagoba.Don’t use other date varieties. Medjool are the Cadillacs of the date world-- much softer and more caramel flavors than other varieties.