My sister, Chelise recently sent me the recipe for these imitation Lara bars. I just made them today and am currently eating my second bar as I type (right out of the freezer). These are going to be perfect for a quick-to-grab snack on the run. So simple and so good for you.
Recipe from Tasty Attempts (a.k.a. Chelise's recipe blog)
Very Cherry Bars
(use as a template for almost any combination)
1/4 c. whole dates, roughly chopped
1/4 c. dried cherries
1/3 c. pecans, almonds or walnuts (I used almonds)
1/8 tsp. ground cinnamon
Set out two pieces of plastic wrap for shaping and wrapping the bars. Do this first; you’ll have sticky fingers when you need it. (I cut open a gallon size ziploc bag to shape the bars then put them individually in small, snack-size bags.)
Place the dates and cherries in a food processor. Pulse until processed to a paste. Transfer paste to a medium bowl -- don’t clean processor.
Add the nuts to the processor and pulse until finely chopped. Add the nuts, along with the cinnamon, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste. (This part is fun!)
Divide mixture in half. Place each half on each of one of the sheets of plastic wrap. Wrap the plastic around each bar and start squishing into a bar shape; press against countertop to flatten bottom side, flattening top side and ends with flat of hand. Tightly wrap the plastic around each bar and store in the refrigerator or freezer. Makes 2 bars.
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Apricot-Almond Bars: Use 6 tablespoons coarsely chopped dried apricots and 2 tablespoons date (to measure 1/2 cup total); use almonds for the nuts.
Place the dates and cherries in a food processor. Pulse until processed to a paste. Transfer paste to a medium bowl -- don’t clean processor.
Add the nuts to the processor and pulse until finely chopped. Add the nuts, along with the cinnamon, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste. (This part is fun!)
Divide mixture in half. Place each half on each of one of the sheets of plastic wrap. Wrap the plastic around each bar and start squishing into a bar shape; press against countertop to flatten bottom side, flattening top side and ends with flat of hand. Tightly wrap the plastic around each bar and store in the refrigerator or freezer. Makes 2 bars.
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Apricot-Almond Bars: Use 6 tablespoons coarsely chopped dried apricots and 2 tablespoons date (to measure 1/2 cup total); use almonds for the nuts.
Nutrition per Serving (1 bar):
Calories 207; Fat 9.4 g (sat .8g, mono 5.2g, poly 3.1g); Protein 3.9g; Cholesterol 0mg; Carbohydrate 24.9g; Sodium 0.4mg
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