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Homemade 3-Ingredient Cashew Cookie Larabars

Make these vegan, gluten-free Homemade 3-Ingredient Cashew Cookie Larabars for an at-home remake of the popular snack bars!
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Snack
Cuisine Other
Servings 8 bars
Calories 195 kcal

Equipment

  • High-speed blender or food processor

Ingredients
  

  • 1⅓ cup Medjool dates pitted
  • ¼ cup dry quick-cooking oats
  • 1 cup raw cashews

Instructions
 

  • In a blender, blend the dry oats separately to make oat flour. Remove from the blender cup and add to a bowl.
  • Now add only 10 tbsp of the raw cashews into the blender. Blend to turn it into cashew flour. I only had to blend it for a few seconds - don't over blend or it will go from dry powder into something that's closer to cashew butter instead!
  • Once the cashews are made into a powder, add the oat flour and the dates.
  • Blend until a dough forms (the consistency should be as shown in the pictures). Scrape down the sides of the food processor as needed in order to blend.
  • Add in the remaining 6 tbsp of raw cashews, and pulse it 1-2 times until the dough has cashew chunks throughout. Do not over blend or you won't have any cashew chunks remaining in your dough, and the consistency of the dough itself will change if cashews are fully blended, rather than pulsed, in.
  • Remove the dough from the blender and get a piece of wax paper, a silicon mat or a small baking tray lined with parchment paper.
  • Pat the dough down as thick as shown in the pictures.
  • Refrigerate for 2 hours. Then remove from the fridge and cut into 8 bars.
  • Once cut, you can let them come to room temperature to eat them if preferred. To store, keep in an airtight container at room temperature or in the fridge.

Notes