Cinnamon Raisin Cashew Energy Bars
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 112.4
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 11.2 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.3 g
- Protein: 2.0 g
View full nutritional breakdown of Cinnamon Raisin Cashew Energy Bars calories by ingredient
Introduction
Adapted from Chocolated Covered Katie's Cashew Cookie Larabars: http://chocolatecoveredkatie.com/2009/11/08/homemade-cashew-cookie-larabars/ Adapted from Chocolated Covered Katie's Cashew Cookie Larabars: http://chocolatecoveredkatie.com/2009/11/0
8/homemade-cashew-cookie-larabars/
Number of Servings: 16
Ingredients
-
120 g raw cashews
320 g pitted dates*
dash salt
2+ TBS cinnamon
rolled oats (approx 1/4 cup)
raisins (approx 1/4 cup)**
Tips
*You may need more dates or a bit of water if your dates are not very moist and the mixture is not sticking together. You can use any type of date or a combination of types, but medjool dates seem to be very moist.
**If you don't like raisins in these bars (ahem, my husband), just leave them out or add chocolate chips instead.
Directions
Line a pan with parchment or waxed paper going 2 ways. (I used a loaf pan but an 8x8 pan would probably work)
Add cashews, dates, cinnamon, and salt to food processor and process until mixture sticks together.
Add oats, raisins, and more cinnamon to taste, process until incorporated but whole oats and raisins are still visible. Continue adding oats and raisins as desired and pulse to incorporate (without altering consisting too much - it should still be sticky).
Press mixture (firmly!) into lined pan. Place in freezer until bars are firm. Use the waxed paper to lift entire rectangle/square out of pan. Cut into bars with sharp knife.
Store bars in fridge or freezer.
Serving Size: Makes 16 small bars (or 8 large bars)
Add cashews, dates, cinnamon, and salt to food processor and process until mixture sticks together.
Add oats, raisins, and more cinnamon to taste, process until incorporated but whole oats and raisins are still visible. Continue adding oats and raisins as desired and pulse to incorporate (without altering consisting too much - it should still be sticky).
Press mixture (firmly!) into lined pan. Place in freezer until bars are firm. Use the waxed paper to lift entire rectangle/square out of pan. Cut into bars with sharp knife.
Store bars in fridge or freezer.
Serving Size: Makes 16 small bars (or 8 large bars)