Best Cherry Pie Larabar Recipes

HOMEMADE CHERRY PIE LARABARS (WHOLE30, PALEO, VEGAN)

Steps:

• Line an 8 x 8-inch pan or loaf pan with parchment paper and set aside.
• In a high-speed blender or food processor, add your raw almond and blend until a coarse texture remains.
• Add your dried cherries and pitted dates and blend until fully incorporated, scraping down the sides at regular intervals.
• Once a thick dough remains, transfer from blender/food processor to the lined pan and press firmly in place. Refrigerate until firm before slicing into 16 bars.

HOMEMADE CHERRY PIE LARABARS

Steps:

• Add all of the ingredients to the bowl of your food processor and blend until the nuts are well chopped and a thick "dough" starts to form, about 3-5 minutes of processing.
• When the ingredients are well incorporated, remove the blade from the food processor. Take 1 large tablespoon of the "dough" and roll it into a ball in between your hands. Repeat with remaining dough. Keep the balls in the fridge for up to a week or in the freezer much longer.

HOMEMADE CHERRY PIE LARABAR

Steps:

• In a food processor blend almonds to a coarse texture.
• Add in dried cherries & dates, blend evenly until you have a sticky dough.
• Line an 8x8 pan with parchment paper.
• Press dough evenly into pan.
• Refrigerate to firm then slice into 16 bars.
• Store in airtight container in fridge with parchment paper in between bars.

CHERRY PIE LARABAR

Steps:

• Using a good chopping knife, begin to coarsely chop your piles of nuts, cherries and dates.
• The dates will be very sticky, but just do you best to slice, and then cube them up.
• Combine your piles and chop together.
• It will be pretty rough at first, but just keep chopping and the ingredients will begin to combine and stick to each other.
• Once the ingredients begin to stick together, use your knife to squish it into a single mass.
• Chop up that mass and repeat.
• The mass will continue to hold together better, and eventually your chopping will be more like taking slices off of the mass.
• If at this point you feel your mix is still too dry, try adding another date.
• Continue on until the mass reliably sticks together.
• At that point, you will be able to knead it a couple of times using your hands.
• Just fold it over on its self and mush down.
• It will be a little sticky, but not too much.
• Press it into a rectangular shape about 3/4″ high.
• Using a clean knife, cut the mass into bars.
• They can be wrapped in plastic wrap for later use.