The blueberry muffin Larabars are my favorite. Therefore, they can’t be found at any grocery store within a 5 mile radius. We saw some in LA last time we were there and I contemplated buying another suitcase to get them home. But then I bought a pair of shoes and a cake stand. So, I have priorities.
So I set out to make my own Larabars. And I have to say, with a few tweaks to the ingredient list, they are not bad at all. I’m calling them Mollybars since they are just different enough from the original. Now, if I could just find dried blueberries on the cheap, I’d be all set… Better stick my favorite deal-finder Erica on the case.
Larabars Mollybars, makes 10 bars
-2 cups raw cashews
-1 cup dried blueberries
-1 1/4 cup medjool dates
-1/2 cup unsweetened coconut flakes
-zest of one lemon
-1 vanilla bean (pretty sure the extract won’t work in this case)
Start removing the pit from your dates, zesting your lemon and taking the vanilla seeds out of your vanilla bean.
Next add the cashews to a food processor and give them a whirl.
You want a few chunks in there.
Add the cashews to a bowl and put the blueberries into the food processor. Process for about 30 seconds. They won’t really do much, but I was telling myself they got softer. Who knows.
Add the dates to the blueberries and proces for about 20-30 seconds, until a large ball forms.
Add the date/blueberry mixture to the bowl with the cashews.
Add the coconut, vanilla, and lemon zest. Mash with your hands for a while. Really use the old elbow grease.
At some point, you will be thinking that there are too many cashews and they are not going to mix in. Have patience little grasshopper; it will work. Tah-dah!
Line a baking dish (I used 8×8) with parchment paper and press the mixture into the dish. Cut into bars or squares.