I love how Larabars are so simple with only a few ingredients. Â They lend themselves perfectly to whole-foods cooking. Â With just a little math, I was able to completely re-create my favorite Larabar (the Cashew Cookie flavor) nutrition facts and all. Â So now, you can too!
As you may or may not know I learned in college how to calculate the nutrition facts of any recipe or meal and I’ve put it to work on many occasions.  For this one, I had to just had to work a little bit backwards.  For those interested in the math, below is how I did it.
One Cashew Cookie Larabar has 230 calories, 13 grams of fat, 23 grams of carbs, and 6 grams of protein. Â Out of the two ingredients (dates and cashews), only the cashews are a source of significant fat. Â 31 grams of cashews contribute 13 grams of fat. Â For the carbs, the dates the significant source of carbohydrates. Â 30 grams of dates contributes 23 grams of carbohydrates. Â The cashews bring those 6 grams of protein, and there you have it, your own Cashew Cookie Larabar.
From here, it’s easy! Â You’re just a food processor away from your very own Larabars made at home. Â Check out the recipe below for the instructions.
- 1 cup cashews, raw pieces and halves (or 124 grams)
- 1 cup fresh medjool dates, pitted and roughly chopped, loosely filled and not packed (roughly 10 medjool dates) (or 120 grams)
- Add the cashews to a food processor and grind for 15-30 seconds.
- Add the dates and pulse about 15 times. Then run the food processor for 30 seconds.
- Line any container with squared corners with plastic wrap and press the bars firmly into roughly a [4 inch x 3 inch] rectangle.
- Slice in half to make two [2 inch x 3 inch] pieces. Then slice each half in half to get four [1 inch x 3 inch] bars.
- Use the plastic wrap to easily lift the bars out. Reshape bars as needed and store in an airtight container.
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I tried these! Your recipe and directions were spot on. These tasted just like the real deal. I then tried a version where after I added the dates and pulsed 15 times, I added 1/2c of almond butter and then ran the 30 seconds. These tasted like the “cashew cookie” version. I can’t believe how easy it was. Thanks!
Thanks, Kelly! So glad you tried them. Thanks for the feedback and for sharing your version 🙂
These look incredible! I cannot wait to try this recipe tonight 🙂 Thanks for sharing.
Btw, love the photos and graphics!
Hi Laura! Glad you’re enjoying the site. Hope they turned out well for you!
Do you know whether these would freeze well?