I'm not sure why I'm calling these Larabars since I've never had a Larabar but that's what everyone else on the Internets are calling them, so there you are. These are very similar to these coconut energy balls I had made, in fact you could simply shape this mixture into balls instead. On a side note, I remember when I was young, family and friends would bring Medjool dates back from trips abroad and they would be such a treat. Then Middle Eastern stores started popping up and we could get them there. Now, they're at Trader Joe's. How things have changed. Also, if you add some ghee and milk to this recipe you've basically got date halwa, which Pakistanis have been making for, well, forever. But back to the Larabars, there are so many varieties you can try at home. This is a great resource for other combinations.
1-2 c cashews (raw)
1 c dates, pitted
1/4 c shredded, unsweetened coconut
1 T chia seeds
1/2 t salt
1 t water
You really need to judge the amount of water to add based on how moist the dates are. My dates were incredibly moist and I added some water and mine could have been a tad less sticky. I also wanted mine heavy on the nuts and not too sweet which is why I added 2 cups cashews to 1 cup dates while a lot of recipes have equal parts. I actually added additional nuts after blending everything which wasn't so smart as the sticky mixture wasn't going to pulse up the new nuts (hence some chunks of nuts). There is really no wrong way to make these. Pulse cashews, dates, coconut, chia seeds and salt in a food processor until mixture becomes fine and starts to clump together. Slowly drizzle water in order to make it form a ball. Line a loaf pan with parchment paper and press and flatten mixture into it. Refrigerate for 30 minutes or so and then lift up paper, and cut into bars. Store in fridge.
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