I’m a big fan of the Larabar, like many in the blog world. They are a great, portable snack, with one of the shortest ingredient lists out there. Fruit, nuts, spices, maybe a little chocolate – that’s it. And the flavour variety is huge – there is bound to be one that tickles your fancy. My favourites are Peanut Butter Cookie, Coconut Cream Pie, Cashew Cookie, and Peanut Butter & Jelly. I stock up whenever I see them on sale. Because let’s be honest – they aren’t exactly cheap.
I’ve often seen other bloggers try their hand at making their own homemade versions of these bars, with some pretty good results. I mean, there’s really no reason not to – the ingredient list is so simple, you can easily get each of the items in your local grocery store. Plus you can come up with your own unique flavour combinations. It was always in the back of my mind to try my own version, but I never got around to it. Until now.
What with it being Pumpkin Week and all, it seemed only fitting to try a Pumpkin Pie flavoured bar. I’m actually surprised Larabar hasn’t developed their own yet, considering how popular the orange hued squash is. So I gathered the ingredients, dusted off the ol’ food processor, and got to work.
After much blending, scraping, blending, scraping, flattening, and a little chilling, I finally had an acceptable end product.
Sticky, sweet, lightly spiced – a nice afternoon snack. They aren’t perfect, so Larabar doesn’t need to worry yet, but still good enough for me to share the recipe.
Pumpkin Pie Not Larabars
makes 4 – 5 bars
A pumpkin pie snack made only with fruit, nuts, and a few spices, doesn’t require an oven, and that you can take with you anywhere? Sounds good to me!
- 120 g dates, chopped (medjool if you like, but not necessary)
- 70 g raw cashews
- 1/4 cup pumpkin puree
- 1/8 tsp vanilla
- 1/8 tsp cinnamon
- dash of nutmeg
- pinch of sea salt
1. Weigh your nuts and dates. Bonus points if your kitchen scale is as old as you.
2. Throw all your ingredients into your food processor. Extra bonus points if your measuring cups are older than you.
3. Pulse ingredients together. You’ll need to scrape the sides down often. You don’t need it to be completely smooth, but you also want a cohesive mixture.
4. Remove from blender, and place on a sheet of wax paper. Refrain from eating it all before you make your bars.
5. Fold the paper over, and flatten between the sheets into a rectangle shape. Or whatever shape you want, if that’s how you roll.
6. Chill for 30 min or so in the freezer. You want the bars to solidify a bit before you cut them.
7. Remove from fridge, cut into desired bar size. I made 4 bars. You could make smaller squares or get a little crazy and bust out some cookie cutters.
8. Eat right away, or package in wax paper and store in the fridge.
Note: These bars are sticky. I think it’s the pumpkin. They might not travel quite as well as Larabars, but they do taste awesome. I bet if you had a dehydrator you could obtain a better consistency for travel. Feel free to forgo the bar shape and just make balls if you’d like. Or add a few chocolate chips. Mmmm.