Homemade Chocolate Chip Cookie Dough Larabars

I cannot believe how good these taste, considering it's mostly just dates and cashews! It's another gem of a recipe from Oh She Glows: raw, vegan, and nutritous. I used the gram measurements for the cashews and dates, and 1 tsp of water, and they turned out great!

Homemade Chocolate Chip Cookie Dough Larabars

RECIPE BY ANGELA LIDDON OF OH SHE GLOWS

1.5 cups (230 grams) raw cashews

1/4 to 1/2 tsp fine grain sea salt
1 cup (190 grams) tightly packed pitted medjool or honey dates

1 tsp pure vanilla extract
3 tbsp dairy-free chocolate chips

1. If your dates are stiff or dry, soak the dates in a bowl of water for 30-60 minutes before beginning. Drain well and pat dry before use.
2. Add cashews and salt into a food processor and process the until the cashew crumbs are just smaller than peas.
3. Now add in the pitted dates and process until the mixture comes together. The mixture should stick together easily when you squeeze it between your fingers. If it doesn’t stick or it’s still a bit crumbly, add a very small amount of water (1 tsp at a time) and process it again.
4. Add the vanilla and process until combined. Finally, pulse in the chocolate.
5. Line an 8-inch square pan with 2 pieces of parchment paper, one going each way (this makes it easier to lift out). Scoop mixture into pan and smooth out with hand until it’s level. Beginning at the centre, push down firmly all over the mixture. The more you pack it down the better the bars will hold together.
6. Freeze for at least 15 minutes and then slice into 10-12 bars. The bars are a bit fragile and can break apart, so just handle them carefully. For on-the-go, wrap bars in parchment paper and store in the fridge or freezer. Or just store them all in an air-tight container if enjoying at home.