As with every new year, my husband and I are trying to eat healthier after the cookie massacre that was the holidays. One struggle is always snacks–eating enough but still eating healthy. When I have time (and really, you don’t need that much time) I make homemade energy bars. That way I can control the ingredients, sugar content, flavors, etc. If you like Larabars, you’ll like these. They’re even better, totally customizable, and cheaper. They also freeze perfectly. Note that you’ll need a food processor for these, I can’t figure out a good/reasonable way to make them without one.
Almond, Cashew & Cherry Energy Bars
makes 16 small bars
½ C raw, unsalted almonds
¼ C raw or roasted cashews
1 C pitted dates
½ C dried cherries, plus a few extra for the top
3 T freshly ground flax (optional)
½ tsp almond extract
1 pinch salt
- In the bowl of a food processor, pulse the almonds and cashews until the largest chunks are the size of peppercorns.
- Scrape down the sides and add the dates, dried cherries, flax, almond extract, and salt. Process until very well combined and the mixture sticks together when pressed. Stop and scrape down the sides once or twice while processing.
- Place a piece of parchment paper on a baking sheet and spray lightly with nonstick spray. Carefully dump out the mixture onto the paper and press and form into an even square, pressing a few whole cherries into the top.
- Refrigerate for an hour and then cut into bars with a sharp knife.
- Store individually wrapped or in an airtight container in the refrigerator for 2 weeks or in the freezer for up to 2 months.