homemade cherry pie lärabars
Recipe type: healthy snack
  • 1 cup whole, raw almonds (136 g)
  • 1½ cup whole dates, pitted and roughly chopped (142 g)
  • 1 cup dried tart cherries (132 g) [Dried apricots work well, too.]
  • ½ teaspoon cinnamon
  • pinch salt
  • 0-3 teaspoons water (see note)*
  1. Place almonds in food processor and grind until a "sandy" looking (see picture above). Pour almond "sand" into a bowl and set aside.
  2. Without cleaning the processor bowl, add the dates, cherries, salt, and cinnamon. Puree to mix well. If it looks dry, add 1 teaspoon of water. Pulse, and check moistness. Add more water if needed. Pulse and watch for the puree to ball up.
  3. Into the same processor bowl with the fruit puree, add back the almonds. The dough will seem dry again, so pulse, check moistness (feels like clay?), and consider adding more water. To my freshly opened pack of vacuum-packed dried cherries and fairly dried out dates, I added a total of 3 teaspoons of water. Go 1 teaspoon at a time. Mix in processor and look for mixture to ball up again.
  4. Take your fruity-nutty dough out of the processor bowl and knead gently to ensure all is mixed well.
  5. Pack into wax paper (or parchment paper) lined mold (I used a 9 x 5-inch loaf pan). If you have another of the same type of loaf pan, use it to pack the dough be placing it on top. Pack firmly.
  6. Sit overnight at room temperature to dry slightly.
  7. Using a sharp knife, cut into 8 bars, wrapping in plastic to keep.
* Use the water to moisten the "dough" to obtain the right consistency. If the dough is too dry, it will fall apart. This took me a few tries to get right. If you push your finger into the dough, it will leave a print that does not collapse on to itself. The feel is something like a spongy soft clay. If that doesn't help you, try like thick, (but kind of fluffy feeling) unsweetened peanut butter.
Recipe by story of a kitchen at https://www.storyofakitchen.com/healthy-snacks/cherry-larabars/