It’s been a while since my sister, Josie, last wrote a guest post for me. After hearing about these snack bars for a few weeks in a row, I
begged and begged asked if she’d mind sharing the recipe here with you!
Lucky for us, she accepted the challenge. Enjoy these easy to make, vegan, gluten free, tasty bars!!
Homemade Snack Bars
I always need a snack at work sometime between breakfast and lunch. Always. I usually carry a piece of fruit, but that doesn’t always fill me up. So a month or two ago, I decided to try making snack bars. Obviously I need it to be tasty, but I also need it to be a recipe that is easy enough for me to want to make it each week.
I looked at lots of recipes for homemade Larabars and Clif Bars and tested a few out. I’ve settled on the recipe below and I make them every week! It’s a very flexible recipe so you can adapt it to what you like. And as I’d hoped for, its SUPER easy. It only takes about 10 minutes from start to finish (including cleanup!) and another 5 or so minutes after they come out of the fridge!
Here are some tips:
- The pan is lined with parchment and I save the liner for at least 3 or 4 uses. If you don’t have parchment, I’m sure foil or wax paper would work just as well.
- You don’t have to use cherries, you can use apricots, or cranberries, or any other sticky/moist dried fruit – or a combo of multiple! But I would stick to using 1-1/4 cup dates since they are the perfect consistency to hold everything together.
- If you want to make a lot, double the recipe and use a 9×13 inch pan.
- I live near an awesome middle eastern grocery store where I can find all of these ingredients in bulk – if you can find something similar, it makes these super cheap, less than $1 per bar!
Now for the photos. Lots and lots of photos! (Don’t worry; the recipe follows at the end…)
- 3/4 cup roasted, salted almonds
- 1/2 cup roasted, salted cashews
- 1/4 cup roasted pumpkin seeds (pepitas)
- 1 1/4 cup medjool dates
- 1 cup dried cherries
- coconut flakes