Guys, I don’t know if you knew this but Larabar addiction is a thing. Have you ever tried the cookie dough one? Omg, it’s mon-ay hon-ay!
Also something you may not have noticed, I’m a huuuuuuuuge fan of cookie dough. I think I’m getting old though because I’ve noticed more and more that I’m super sensitive to eating too much sugary/fatty sweets. I mean, it goes without saying that eating poorly is gonna make you feel like crap, that’s obvious. It’s just that I remember being a kid and seemingly being able to eat endless amounts of sweets with no repercussions. Maybe it’s just my tastes changing, dunno.
Anyway, that’s why I’ve sort of fallen in love with Larabars recently. If you aren’t familiar with what they are, they’re basically dates and nuts made into bars. Each of the flavors has a few extra ingredients but they’re all whole food things. That’s why I love them cuz they’re strait up goodness that doesn’t make me feel blah. Ya know?
Okay, so because I’m obsessed with making things myself I had to do these. Even though they’re really simple and easy to get from the store, I just love being able to create my own flavors. Now they do make a pecan pie one that’s pretty similar to these but I wanted to throw in some maple because maple pecan is one of the best flavor combos of all time!
So these are so easy and perfect for a healthy on-the-go snack for an active day. You can also do a bunch of stuff with them like chop them up and use them as a topping for oats, smoothie bowls, or even ice cream!
Homemade Maple Pecan "Larabars" (Vegan+GF)
Whether you're looking for an energy boosting snack or a not-so-naughty treat these easy bars will satisfy your craving.
- 1 1/4 cup pecans
- 1 1/4 cup pitted medjool dates
- 1 tablespoon almond or cashew butter this just helps the bars hold together and blend better
- 1 tablespoon liquid sweetener such as maple syrup or agave
- 1/4 teaspoon salt (optional)
- 2 teaspoons pure vanilla extract (optional)
Combine the nuts and dates in a food processor or blender (a small one works best) and pulse together until finely ground. Add the remaining ingredients and pulse again until as smooth as you'd like. (I left mine a slight bit gritty for texture but if you'd rather, you should probably be able to get it completely pureed.)
Line a 5x9 inch loaf pan with parchment and press the mixture tightly down. Cut into desired size bars and enjoy!
Store extra bars in fridge.