Larabar Cherry (Homemade)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Dried Cherries 0.25 cup, pitted, chopped Dates 1 cup almonds, raw (1/4 c. = 32 almonds) 0.25 tsp Cinnamon, ground
1. Rip off a large piece of parchment paper or plastic wrap, press it into a 9-by-5-inch loaf pan, and, if using plastic wrap, slick it with a little oil.
2. Combine the cherries, dates, and warm water in a small bowl. Let stand for 5 to 10 minutes, until the fruit is soft. The exact timing will vary according to the dryness of the fruit. Drain the fruit and pat it dry with paper towels. (If the dried fruit you’re using is already super soft and moist, you can skip the soaking step.)
3. Meanwhile, place the almonds in a food processor and process until finely chopped but not paste-like.
4. Add the drained fruit, cinnamon, and salt (if using), to the food processor and pulse until the fruit is finely chopped and the larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little. This could take up to 2 minutes.
5. Transfer the larabar mixture to the prepared loaf pan. (Alternatively, you can form the mixture into any size or shape you can imagine. Go a little crazy.) Place a large piece of parchment paper or wrap slicked with oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. (If you have a second loaf pan, you can nestle it inside the first and press the pan down to evenly flatten the mixture.) Leave the paper or wrap in place. Refrigerate for 30 minutes.
6. Using the paper or wrap hanging over the edge of the pan, lift the bar mixture from the pan and transfer it to a cutting board. Discard the paper or wrap and cut the rectangle into 6 bars. Tightly wrap each bar in wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months (let the frozen bar thaw for 1 hour before attempting to bite into it).
Serving Size: Makes 6 bars
Number of Servings: 6
Recipe submitted by SparkPeople user KONIGSBERG.
2. Combine the cherries, dates, and warm water in a small bowl. Let stand for 5 to 10 minutes, until the fruit is soft. The exact timing will vary according to the dryness of the fruit. Drain the fruit and pat it dry with paper towels. (If the dried fruit you’re using is already super soft and moist, you can skip the soaking step.)
3. Meanwhile, place the almonds in a food processor and process until finely chopped but not paste-like.
4. Add the drained fruit, cinnamon, and salt (if using), to the food processor and pulse until the fruit is finely chopped and the larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little. This could take up to 2 minutes.
5. Transfer the larabar mixture to the prepared loaf pan. (Alternatively, you can form the mixture into any size or shape you can imagine. Go a little crazy.) Place a large piece of parchment paper or wrap slicked with oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. (If you have a second loaf pan, you can nestle it inside the first and press the pan down to evenly flatten the mixture.) Leave the paper or wrap in place. Refrigerate for 30 minutes.
6. Using the paper or wrap hanging over the edge of the pan, lift the bar mixture from the pan and transfer it to a cutting board. Discard the paper or wrap and cut the rectangle into 6 bars. Tightly wrap each bar in wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months (let the frozen bar thaw for 1 hour before attempting to bite into it).
Serving Size: Makes 6 bars
Number of Servings: 6
Recipe submitted by SparkPeople user KONIGSBERG.
Nutritional Info Amount Per Serving
- Calories: 198.5
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 5.2 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 3.7 g
- Protein: 4.7 g