Homemade LaraBars
Written By: Elizabeth Gordon
http://www.myallergyfreelifestyle.com/
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Although it is summer, I found myself thinking about our January ski trip last week. Perhaps this was a desperate attempt at mind over matter, for I am so hot, that anything, even visualizing snow, seems to help me cool off. I mention this trip not to tell on my private thoughts, but to admit that I wasn’t really thinking about the snow. Indeed, I was thinking about the LaraBars that we stashed in our pockets to tide us over until we could stop for lunch or dinner. I love LaraBars, which brings me back to the fact that at this time of the year real fruit is everywhere, and I probably shouldn’t be eating them. However, with back to school next month, I thought a gluten, dairy, soy, nut and egg-free version of a LaraBar the perfect thing to make and save for lunch box treats. Even if school isn’t starting for awhile in your neck of the woods, these tasty, albeit ugly, treats are great to throw in your beach bag for a quick pick me up at the pool or at the beach. Enjoy these last dog days of summer with a sweet and healthy treat that is relevant all year ‘round.
Chocolate Cherry Cookie LaraBars
12 pitted Medjool dates (about 6.5 ounces)
1/4 c unsalted sunflower seeds
2 tablespoons cocoa powder
pinch salt
6 ounces dried cherries
Place the dates, sunflower seeds, cocoa powder, salt and dried cherries in the bowl of a food processor. Process until the dates are smooth and a thick paste has formed. I like to leave the cherries and sunflower seeds somewhat chunky, but you may continue pulsing until they are completely smooth. Lightly grease your hands and form the paste into 3 2.5 ounce bars or roll it into smaller, bite-sized balls. Tightly wrap the bars in plastic wrap and then store them in an airtight container, refrigerated, until you are ready to eat.
Serves 3-6
