Homemade Larabars, Continued

INGREDIENTS

Carrot Cake

• 1/2 C packed, pitted, soft whole dates
• 1/4 C raisins
• 1/4 C dried, unsweetened pineapple
• 1 C raw walnuts
• 1/4 C peeled, shredded carrots
• 1/4 C unsweetened flake or shredded coconut
• 2 tsp coconut oil
• 1/4 tsp ground cinnamon

Apricot Ambrosia

• 1 1/4 C dried apricots
• 2/3 C raw almonds
• 1/2 C unsweetened flaked or shredded coconut
• 1/4 tsp ground cinnamon

Key Lime

• 1 C packed, pitted, soft whole dates
• 1 C raw cashews
• 1/3 C unsweetened flaked or shredded coconut
• 2 Tbsp fresh lime juice
• 2 tsp finely grated lime zest

Lemon Pie

• 1 1/4 C packed, pitted, soft whole dates
• 1/2 C raw almonds
• 1/2 C raw cashews
• 2 Tbsp fresh lemon juice
• 2 tsp finely grated lemon zest

Coconut Cream

• 1 C packed, pitted, soft whole dates
• 1 C raw cashews
• 1/2 C unsweetened flake or shredded coconut

Banana Bread

• 1 C packed, pitted, soft whole dates
• 1 C raw or dry roasted almonds
• 1 C dried bananas
• NO SALT

INSTRUCTIONS

1. Rip off a large piece of parchment paper or plastic wrap, press it into a 9-by-5-inch loaf pan, and, if using plastic wrap, slick it with a little oil.
2. Combine the dates, dried fruit (if using), and warm water in a small bowl. Let stand for 5 to 10 minutes, or until the fruit is soft. Drain the fruit and pat it dry with paper towels.
3. Meanwhile, place the nuts in a food processor and process until finely chopped but not paste-like.
4. Add the drained fruit, spices, other ingredients, and salt (if using) to the food processor and pulse until the fruit is finely chopped and the larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little. This could take up to 2 minutes.
5. Transfer the larabar mixture to the prepared loaf pan. Place a large piece of parchment paper or wrap slicked with oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. If you have a second loaf pan, you can nestle it inside the first and press the pan down to evenly flatten the mixture. Leave the paper or wrap in place. Refrigerate for 30 minutes.
6. Using the paper or wrap hanging over the edge of the pan, lift the bar mixture from the pan and transfer it to a cutting board. Discard the paper or wrap and cut the rectangle into 6 bars. Tightly wrap each bar in wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.