One of my favorite snacks is chocolate cashew cookie Larabar balls.

I whipped up these gluten-free, vegan energy balls while the kids were napping the other day. I’d be lying if I told you I REALLY did not want to share them. They are that good. They’re super easy to make, the recipe is adapted from one of my favorite food bloggers, Minimalist Baker.

Ingredients for chocolate cashew cookie energy balls:

(prep time 15 minutes, total time 15 minutes)

15-20 pitted dates

1 cup raw or roasted cashews

1/2 cup dried cranberries (I used sweetened)

1/2 cup dairy-free or semisweet chocolate chips

Instructions

1. Place cashews in food processor and process until they’re in small pieces. You want some chunks. Empty into a bowl and set aside.

2. Process dates until small pieces form and they’re sticky.

3. Add back in ground cashews, cranberries, and chocolate chips. Mix or pulse until well combined.

4. Open the lid and grab a small handful and squeeze to see if the mixture sticks together. If it’s still too crumbly, add a few more dates and process.

5. Scrape mixture into a bowl, then take 1 Tbsp measurements and form them into balls, letting the heat from your hand melt it together. Don’t roll them in your hands, but rather form them into balls carefully.

6. Place balls on a cookie sheet and refrigerate. Once chilled and formed, store at room temperate in plastic bag or Tupperware to keep fresh.

Link to original recipe: https://minimalistbaker.com/chocolate-cashew-cookie-larabar-pops/

Ingredients for chocolate cashew cookie energy balls:

(prep time 15 minutes, total time 15 minutes)

15-20 pitted dates

1 cup raw or roasted cashews

1/2 cup dried cranberries (I used sweetened)

1/2 cup dairy-free or semisweet chocolate chips

Instructions

1. Place cashews in food processor and process until they’re in small pieces. You want some chunks. Empty into a bowl and set aside.

2. Process dates until small pieces form and they’re sticky.

3. Add back in ground cashews, cranberries, and chocolate chips. Mix or pulse until well combined.

4. Open the lid and grab a small handful and squeeze to see if the mixture sticks together. If it’s still too crumbly, add a few more dates and process.

5. Scrape mixture into a bowl, then take 1 Tbsp measurements and form them into balls, letting the heat from your hand melt it together. Don’t roll them in your hands, but rather form them into balls carefully.

6. Place balls on a cookie sheet and refrigerate. Once chilled and formed, store at room temperate in plastic bag or Tupperware to keep fresh.

Link to original recipe: https://minimalistbaker.com/chocolate-cashew-cookie-larabar-pops/

Now I would love to hear from you. Are you more of a make your own Larabar balls or are you someone who just likes to pick up Larabars from the store? Drop your comments below, I always love hearing from you.