With only three simple ingredients you can make these Copycat Cashew Cookie Larabars — grain-free, refined-sugar-free, vegan, and kid-friendly.
Perfect On-the-Go Snack
These 3-Ingredient Cashew Date Bars, a Copycat Cashew Cookie Larabar recipe, are a nostalgic favorite for many. They’re made from whole ingredients, are easy to prepare, and travel well in a backpack, gym bag, or lunchbox. Chewy and naturally sweet with a hint of salt, they’re a reliable energy boost whether you need a quick morning pick-me-up or a post-workout bite.
What You Need
This recipe relies on three core ingredients that combine into a naturally sweet, chewy bar. Quality matters: use soft, fresh dates and good raw cashews for the best texture and flavor.
- Medjool dates: Dates provide the sweetness and binding texture. Make sure they are fresh and soft — if they’re dry, they won’t puree smoothly.
- Raw cashews: Cashews give the bars a creamy, nutty base and healthy fats. They are pulsed into crumbs and then added again for small crunchy pieces.
- Coarse salt: Just a pinch of coarse salt enhances the sweet, caramel-like flavor of the dates and balances the overall taste.
Easy Swaps + Add-Ins
This simple base is a great canvas for swap-outs and add-ins. Use different nuts or stir in extras before pressing the dough into the pan.
Nuts: You can swap cashews for raw peanuts, walnuts, pecans, or almonds depending on preference or what you have on hand. Each nut will change the flavor slightly but still produce a delicious bar.
Add-ins: If you want to customize, consider folding in small mix-ins such as:
- Mini chocolate chips (choose dairy-free for a vegan version)
- Chia seeds for extra fiber and texture
- Sunflower seeds for a nut-free crunchy option
- Decorative sprinkles for a fun treat
Easy Assembly
- Line an 8×8-inch pan with parchment paper and set aside.
- Place 1 cup of raw cashews in a high-speed food processor and pulse until they form fine crumbs.
- Add the pitted Medjool dates to the processor and blend on high for 3–4 minutes, stopping occasionally to scrape down the sides, until the mixture becomes a cohesive, dough-like mass.
- Add the remaining ½ cup of cashews plus 1/8 teaspoon coarse salt and pulse a few times so the cashews are broken into small pieces dispersed through the dough.
- Form the mixture into a ball, transfer it to the prepared pan, and press it evenly into the bottom using your hands or a spatula.
- Freeze for 20–30 minutes to set. Lift the parchment to remove the slab from the pan, place on a cutting board, and slice into 10 bars.
Dough Not Sticking?
If your dates aren’t pureeing or the dough won’t come together, your dates are likely too dry. To fix this, add a teaspoon of warm water at a time while pulsing until the mixture becomes pliable. Conversely, if the dough is too wet, pulse in an additional 1/4 cup of cashews to absorb excess moisture and firm the mixture.
Storage
Refrigerator: Store sliced bars in an airtight container in the fridge. They keep well for up to two weeks and are convenient for daily grab-and-go snacks.
Freezer: For longer storage, freeze the bars. Either wrap individual bars in foil or parchment, or wrap the entire slab and slice after thawing. Frozen bars maintain texture and flavor for up to three months, and many people enjoy their slightly firmer, chilled texture straight from the freezer.
More Favorites
No-Bake Bars
- Peanut Butter Chocolate Chip Larabars — a simple twist with peanut butter and chocolate
- No-Bake Chocolate Coconut Energy Bars — coconut adds tropical flavor and chew
- Peanut Butter Protein Bars — a heartier version for extra protein
Copycat Cashew Cookie Larabar Recipe
Incredibly easy, three-ingredient cashew date bars that are vegan, gluten-free, and kid-friendly. This no-bake recipe is straightforward and reliable, perfect for meal prep and healthy snacking.
Ingredients
- 30 pitted Medjool dates
- 1 1/2 cups raw cashews, divided (1 cup + 1/2 cup)
- 1/8 teaspoon coarse salt
Instructions
- Line an 8×8-inch pan with parchment paper. Set aside.
- Pulse 1 cup of cashews in a food processor until they become coarse crumbs.
- Add pitted Medjool dates and blend on high for 3–4 minutes, scraping down the sides as needed, until a smooth dough forms.
- Add the remaining ½ cup cashews and the coarse salt. Pulse until the cashews are broken into small pieces and the dough resembles cookie dough in texture.
- Shape the dough into a ball, press it evenly into the lined pan, and smooth the top.
- Freeze for 20–30 minutes to firm up. Remove the slab, slice into 10 bars, and store as desired.
Tips & Notes
If the dough is too wet, add 1/4 cup more cashews and blend until you reach the right consistency. If the dough is too dry, add water a teaspoon at a time until it is pliable and holds together.
For best results, use high-quality, soft Medjool dates. If dates are slightly firm, warming them briefly or soaking in warm water for 5–10 minutes will help them puree smoothly.
Nutrition
Nutrition information is an approximation per bar (10 servings): Calories: 223 kcal; Carbohydrates: 55 g; Protein: 2 g; Fat: 2 g; Fiber: 5 g; Sugar: 48 g. Use these values as a general guide.
For longer-lasting homemade bars, freezing is my usual method — I freeze most of the treats I make because they last longer and are easy to pull out as needed. Many people enjoy the slightly firmer texture of frozen bars, and they make excellent quick snacks straight from the freezer.
What’s your favorite Lärabar flavor?