Read my Cashew Cookie Lara Bar Recipe here!
While I thought the homemade cashew cookie bars were the best I'd made, the majority of the family voted for these cherry ones. I made the first batch at the end of October and sent them with my in-laws on a trip. They really seemed to enjoy them and made them last as long as possible.
I made the last batch as snacks for my in-laws and brother- and sister-in-law to travel home after Thanksgiving. Plus, I wanted to give some to my dad for his birthday as he doesn't often get good lunches at the hospital. And if I was going to all that work to make that many, I probably needed to make some for us, too. That being said, this was the recipe for a very full 8x8 pan. It also made for a very full Blendtec. My husband had been teasing me about being "too timid" with my machine. Well, apparently I have gotten over that because it groaned and flashed "Overload" on the screen. So I recommend (depending on your machine), splitting this recipe up into two batches. Mold them together a bit on the Silpat before rolling the mound into a slab. But don't worry. You won't be sorry you made extra.
Recipe for Dark Chocolate Cherry Lara Bars
- 50 or about 2 cups dates (I believe the ones I use, Deglet Noor, are smaller.)
- 1 cup dried cherries
- 1 1/8 cup almonds
- 3 teaspoons cocoa powder
Combine ingredients in a food processor or blender. Process until dates and nuts are chopped and mixture sticks together. If using a Blendtec, process on "Dips." You may wish to run the cycle twice. (I don't recommend more than that!) Scrape mixture into a Silpat- or parchment-lined 8x8 pan. Fold Silpat or parchment over the top of the mound. Form into square. Refrigerate 30 minutes. Cut into desired shapes--bars, squares, anything.