Tuesday, October 21, 2014
One of our favorite snacks to eat has been Larabars, but since moving to Philadelphia and not having easy access to Target, our cheapest supply of Larabars has been cut off. Because we're living on a budget and doing our best to stick to it, that meant a lot of our favorite unnecessary foods had to be cut out, like Larabars. Since I was craving these wonderful, tasty snacks, I decided to ditch the raw vegan cheesecake idea and opted to make Larabars instead!
If you know me well, you know that I can be a pretty impatient person. I hate doing research; I just want to jump right into the project. So I googled "vegan Larabars" and chose one of the first few links that popped up. I quickly scanned over Chocolate Covered Katie's recipe and decided to give it a go. They were delicious; Lauren and I devoured them within a few days. So of course I had to make them again and use up the remainder of the dates. I altered her recipe a bit to fulfill the need for Larabar-lookalikes and also because I don't own a food processor. The following method is what worked best for my situation.
Making these Larabars for the second time was a much easier process than my first go-around. I learned what works best and what ends up being a complete failure from my first attempt. Initially I tried using the Magic Bullet as a food processor; I added everything, including the dates to the blender. Bad idea. Because the dates are so sticky, they stuck to the blades, stopping them from turning. Basically, the Magic Bullet wouldn't blend with the dates in there, and the whole apparatus smelled like burnt rubber. I just assumed the cashews and chocolate chips wouldn't blend well in the Magic Bullet either, so the first time I made these Larabars, I chopped all of the ingredients by hand. While this worked, it took forever and was exhausting. With the above modifications however, the Larabars were a breeze to make and I have no issues with making them again in the future.