Do you see that chewy chocolatey goodness above? Do you like chocolate chip cookies? How about the dough? Ohhh, yeah! Larabar lookalikes. Go ahead, I know you want some.
I’ve been meaning to make these bars for a while. Now that I’ve started in, I’ve got a feeling I’m going to enjoy making up new variations. These bars are so simple and fast to make – chop, mix, fridge, eat (repeat). Loaded with useful fast-access calories and carbs, they make a perfect trail snack. No baking, no dehydrating (though I have some tempting ideas that do involve some drying… TBA).
These bars are Paleo. Due to the nuts and chocolate, they are not strict AIP-compliant. Those in AIP-reintroduction phase might be able to have them, depending on their tolerance for nuts and chocolate. AIP-compliant bars are in development!
A note on dates and sugars
For really moist bars, use medjool dates. When they are in season, medjools have amazing moisture and flavor. But caution: They are also the sweetest variety, with twice the sugars and carbs as deglet dates!
For fewer sugars and carbs, use deglet dates. They tend to be drier than medjools, so you might have to add some of the optional water in the recipe.
Here are the nutrition stats on my bars. If you compare this to the store-bought version, remember that mine are a bit larger. I did the math per weight, and they come out about the same for nutrients.
If you cut the batch into 8 bars, made with medjool dates, each 2 x 4” bar packs 304 calories, 40g carbs, 30g sugars, and 5g protein. Holy cow! Not exactly for the sugar-sensitive or low-carb devotee. But on the trail, when you need a quick pick-me up, these are awesome.
Soon I’ll be experimenting with other varieties that are:
- Lower sugar
- Lower carb
- Higher protein
- AIP-compliant (Autoimmune Protocol)!
These bars can easily be cut into smaller bites, perfect for a quick pick-me-up or summit treat to share with your friends. If you put them in your pack in small pieces, I recommend putting some parchment paper or foil between them, or you may end up with one large chocolate chip cookie dough ball. Not that it would disappoint 😉
Chocolate Chip Cookie Dough Larabar Lookalikes recipe
Makes eight 2 x 4.0 x .5-inch bars
Time: 10 minutes to make, 1 hour in fridge, no time to nosh!
Ingredients
1.5 cups raw unsalted cashews
1.5 cups pitted dates (loosely placed in cup, not packed)
.75 tsp sea salt
.75 cup chocolate chips (I use Equal Exchange bittersweet chips – they are made in a factory that does not process peanuts, tree nuts, milk, eggs, wheat or soy)
If needed: up to 1 TBS water
Instructions
1. Place the cashews, pitted dates, and salt in a food processor.
2. Mix until the cashews are reduced to small grains – almost like sand. The mix should be moist enough that it holds together when squeezed into small balls; if not, start the processor back up and a dribble in a half teaspoon of water at a time, testing in between each bit for texture. Don’t add too much, or it will become too gooey to make into bars.
mix until very fine
3. Remove the mix from the food processor and place in a large bowl.
4. Mix in the chocolate chips by hand. If they try to escape to the bottom of the bowl, keep mixing, and once about half are mixed in, press firmly down on the whole mix, turn it upside down, and repeat, until the chips are mixed in.
5. Line a 8×8-inch baking dish with parchment paper with handles that stick out, so you can pull the entire mix out when it’s ready to cut.
the parchment paper with handles makes it easy to remove from the dish
6. Cut a second piece of parchment paper to the size of the baking dish.
7. Place the mix in the tin, spread it out a bit, and use the extra piece to press the mix out evenly with your hands. Make sure the mix ends up very compacted and even, so the bars are firm.
compress the mix firmly
8. Cover the tin and place it in the refrigerator for about an hour.
9. Remove from the fridge, pull the batch out of the tin with the parchment paper handles, and cut into 8 equal pieces with a long knife.
eight bars ready to eat!
Alternate cutting method: If you don’t want to to cut the firmer, fridged mix, do this: Before putting the mix into the fridge, pull it out of the baking dish with the parchment paper handles. Set it on a cutting board, and cut the pieces with a long knife. Lift the mix back into the dish, cover, tamp it down, and place in the fridge.
10. To store, wrap each piece in foil, parchment paper or saran wrap, and store in the fridge in an airtight container. Or, cut layers of parchment the size of the bottom of an airtight container, and stack the bars with some space between, in layers between the paper.
Store in the freezer in an airtight container for longer shelf-life.
Alternate prep method
This recipe is also good rolled up as balls. Just scoop out a tablespoon or two at a time, roll into balls, and refrigerate as above.
- 1.5 cups raw unsalted cashews
- 1.5 cups pitted dates (loosely placed in cup, not packed)
- .75 tsp sea salt
- .75 cup chocolate chips (I use Equal Exchange bittersweet chips – they are made in a factory that does not process peanuts, tree nuts, milk, eggs, wheat or soy)
- If needed: up to 1 TBS water
- Place the cashews, pitted dates, and salt in a food processor.
- Mix until the cashews are reduced to small grains – almost like sand. The mix should be moist enough that it holds together when squeezed into small balls; if not, start the processor back up and a dribble in a half teaspoon of water at a time, testing in between each bit for texture. Don’t add too much, or it will become too gooey to make into bars.
- Remove the mix from the food processor and place in a large bowl.
- Mix in the chocolate chips by hand. If they try to escape to the bottom of the bowl, keep mixing, and once about half are mixed in, press firmly down on the whole mix, turn it upside down, and repeat, until the chips are mixed in.
- Line a 8x8-inch baking dish with parchment paper with handles that stick out, so you can pull the entire mix out when it’s ready to cut.
- Cut a second piece of parchment paper to the size of the baking dish.
- Place the mix in the tin, spread it out a bit, and use the extra piece to press the mix out evenly with your hands. Make sure the mix ends up very compacted and even, so the bars are firm.
- Cover the tin and place it in the refrigerator for about an hour.
- Remove from the fridge, pull the batch out of the tin with the parchment paper handles, and cut into 8 equal pieces with a long knife.
- Alternate cutting method: If you don’t want to to cut the firmer, fridged mix, do this: Before putting the mix into the fridge, pull it out of the baking dish with the parchment paper handles. Set it on a cutting board, and cut the pieces with a long knife. Lift the mix back into the dish, cover, tamp it down, and place in the fridge.
- To store, wrap each piece in foil, parchment paper or saran wrap, and store in the fridge in an airtight container. Or, cut layers of parchment the size of the bottom of an airtight container, and stack the bars with some space between, in layers between the paper.
- Store in the freezer in an airtight container for longer shelf-life.
For the trail
Pack each bar in a small ziploc. If putting more than one in a baggie, put a bit of parchment paper between them to keep them from mushing together.
I just came across your website and I’m totally in love! Definitely going to be following you for future inspiration 🙂 I’m not AIP but I always have a hard time finding new ideas for back packing trips that aren’t loaded with gluten, dairy, and strange ingredients that I know don’t make me feel tip top after a few days on the trail! Keep it up! So excited to have found you!
Thanks for the shout, Ali! I’m happy you found Backcountry Paleo. Listen to your body, and let me know which recipes you try!