Homemade Cashew Cookie Larabars
If you’re a fan of healthy, homemade snacks, you’re going to love these homemade cashew cookie Larabars!
Inspired by the popular store-bought fruit and nut bars, this easy recipe comes together with just three ingredients—cashews, dates, and salt—and delivers that soft, chewy texture and naturally sweet flavor you know and love.
Perfect for on-the-go snacking, lunchboxes, or a quick energy boost, these bars are naturally gluten-free, vegan, and free from added sugar or preservatives.
Let’s walk through how to make them at home!
Why you’ll love this cashew cookie Larabar recipe
This simple, no-bake recipe captures all the naturally sweet, nutty goodness of store-bought Larabars.
Made with just three ingredients, these bars are the perfect healthy snack to keep on hand for busy days.
Here’s why you’ll love this recipe:
Only 3 ingredients – All you need are dates, cashews, and a pinch of salt to make these bars. That’s it! No need for anything complicated or hard to find.
Naturally sweet – The sweetness comes entirely from Medjool dates, which pair perfectly with the buttery nutty flavor of cashews. These bars are chewy, slightly sweet, and taste like a cookie!
Easy to make and great for meal prep – Just blend, press, and chill! These bars store beautifully in the fridge or freezer, making them a great grab-and-go snack all week long.
Ingredients
You only need three simple ingredients to make these homemade cashew cookie Larabars—no baking required!
- Medjool dates – These naturally sweet dates give the bars their soft, sticky texture and act as the binder. Make sure to remove the pits before using.
- Cashews – Mild and buttery, cashews add great flavor and texture. Use roasted, unsalted cashews for the best nutty flavor without adding too much salt.
- Salt – Although salt isn’t listed as an ingredient in store-bought Larabars, I include it because it brings out the flavor of the nuts and balances the sweetness of the dates.
Homemade Larabar tips
Making your own cashew cookie Larabars at home is simple, but a few handy tips can make the process even easier.
Here’s what to keep in mind:
- Use soft Medjool dates. Soft dates blend up better and help the bars stick together well. If your dates feel a little dry, soak them in hot water for 5–10 minutes, then drain and pat dry well before adding to the food processor.
- Don’t over-process the mixture. Blend just until the mixture starts to form into a ball in the food processor. Over-processing can turn the nuts into butter and make the bars greasy.
- Press the mixture firmly. Use clean, damp hands or the bottom of a measuring cup to pack the mixture down tightly. You want the bars hold together well when you cut them.
Homemade cashew cookie Larabars are such an easy, healthy snack to make at home!
It only takes three ingredients and a food processor and you can make a batch faster than going to the store.
Whether you’re packing them in a lunchbox, grabbing one after a workout, or stashing them in your bag for busy days, these bars are a tasty, healthy snack.
Give this recipe a try and see how easy homemade Larabars are to make!
Homemade Cashew Cookie Larabars
July 10, 2025Equipment
- Food processor
Ingredients
- 1 ½ cups (200 g) roasted unsalted cashews
- ½ tsp kosher salt
- 1 ½ cups (½ lb / 227 g) pitted Medjool dates
Instructions
- Line an 8×8 pan with parchment paper, making sure to leave about an inch of overhang on each side. Alternatively, line an 8×5 loaf pan with parchment paper, leaving an overhang.
- Put the cashews into the food processor. Process the cashews for about 1 minute, until they become a coarse meal.1 ½ cups (200 g) roasted unsalted cashews
- Pulse in the salt until well distributed.½ tsp kosher salt
- Add the dates. Process for 3-5 minutes, until the dates are broken down and the mixture forms into a ball.1 ½ cups (½ lb / 227 g) pitted Medjool dates
- Put the mixture into the prepared pan. Using clean, damp hands or the bottom of a measuring cup, press the mixture firmly into an even layer.
- Chill in the fridge for at least 30 minutes.
- Use the parchment overhang to lift the chilled recipe out of the pan. Cut into 8 even bars. Store in an airtight container in the fridge for up to 2 weeks with strips of parchment paper between each bar.
