It's not like homemade granola bars are anything new, but we bet you've never actually made them because they sound like too much work. Don't worry—that used to be us. But now things are different. We didn't know it could be this easy, and that DIY bars could taste exactly like the ones we buy at the store. With some dates, cashews, vanilla extract, sea salt, and a drop of water combined to form a sticky dough, you can shape the bars however you like, and sleep happy at night knowing your salty and sweet cravings can be satisfied by just opening the fridge.

Step 1:

Add 2 cups pitted Medjool dates, 1 cup raw cashews, 1/2 teaspoon vanilla extract, and a touch of sea salt to a blender or food processor.

Step 2:

Blend until a dough forms. You'll have to scrape down the sides a few times since there isn't a lot of liquid in here (this is why a food processor might be best). Pro tip: If the dough has trouble forming, you can add 1-3 tablespoons of water, until it's able to be combined.

Step 3:

Remove the dough from the blender and roll into a ball.

Step 4:

With your hands or a rolling pin, roll it out onto a flat surface and shape into a square, about 1-inch thick. Wet your hands a bit to prevent the dough from sticking to you.

Step 5:

Slice into whatever size bars you prefer. You can also do little squares or mini balls for fun bite-size shapes, but we stuck with the longer rectangles that remind us of the OG.

Step 6:

Wrap bars individually in plastic wrap (or this environmentally friendly Bee's Wrap) and store in the fridge for up to one month.

3-Ingredient Copycat Larabars

​Makes: 8-12 bars

2 cups pitted Medjool dates
1 cup raw cashews
1/2 teaspoon vanilla extract
Sea salt, to taste
Water, if needed

1. Add dates, cashews, vanilla extract, and sea salt to a blender or food processor, and mix until a paste forms. Leave small chunks of cashews if you prefer a crunch. Add 1-3 tablespoons of water if the dough isn’t forming easily.

2. Remove from the blender or food processor and roll dough into a ball. With your hands (or rolling pin), flatten out to about 1-inch thick. If you wet your hands a bit, it will help prevent the dough from sticking to you.

3. Slice into 8-12 bars and cover each bar individually with plastic wrap.

4. Store in the refrigerator to keep them set.

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