Raw Vegan Cinnamon Roll Larabars

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I found this recipe online, and I tried it out. They are super easy to make, although mine did not look this dark. These were good, and I’ve give them a 7. I like granola bars better, but these are faster, easier, and are very dense. They are perfect to eat before a run. I did decrease the cinnamon a bit (by almost half), and I added coconut. Next time, I think I’ll add a few chocolate chips as well. Oh, and it doesn’t specify what size of pan. I used my largest rectangular glass Tupperware, so it’s probably about 80% of the size of a 9x9.

Raw, Vegan, Gluten-Free Cinnamon Roll Larabars

makes 6 large bars.

adapted from http://floridahillbilly.com

1 1/4 cup medjool dates, pitted

1/2 cup raisins

1 cup almonds

1/4 cup walnuts

1/4 cup cashews

1/2 tsp of vanilla

1 TBSP Cinnamon

Add all ingredients to your food processor and pulse until fulling incorporated.

Spread into an baking dish lined with parchment and freeze for 1 hour before cutting.  Store in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to 6 months.

 

Retrieved from http://whatsfordinner-momwhatsfordinner.blogspot.com/2013/05/raw-vegan-cinnamon-roll-larabars.html

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