These Easy Gingersnap Larabars are a holiday version of one of my favorite healthy, real food snacks! Gluten free, grain free, dairy free, peanut free, and ready in 15 min!
Larabars are a staple at our house.
Running late in the morning? Grab a Larabar.
Hungry after school? Grab a Larabar.
Need a late night snack? Larabar again.
And since it has been said that imitation is the sincerest form of flattery, I won’t apologize for my copycat versions – I’ll just say, “You’re welcome, Larabar company” as I add a fourth one to my list, just in time for the holidays! 🙂
Easy Gingersnap Larabars
These Gingersnap Larabars are unbelievably easy and are the perfect festive and healthy snack for the Christmas season! We even like them better than the gingersnap cookies I bought as props for the photo shoot!
Here are a few reasons I know you’ll love them too!
- Made from real foods
- Fast and easy (15 min!)
- Cheaper than store bought
- Gluten free and grain free
- Dairy free
- Peanut free
- Kids love them
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- 1/2 cup raw cashews
- 1/2 cup sliced almonds
- 3 cups Medjool dates pits removed (about 24 dates)
- 1 1/2 tsp minced ginger in jar or very finely minced fresh ginger
- 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch sea salt
Combine cashews and almonds in the food processor and pulse a few times. Add the dates, ginger, and vanilla and pulse to mix. While the processor is running, add the spices into the shoot and pulse until thoroughly mixed - will be very sticky and have small pieces of date/nut throughout. Stop periodically to spread the mixture around the food processor bowl as needed, then resume pulsing. Resist temptation to add additional liquid or the bars won't firm up later.
Press mixture into an 8x8" square pan lined with parchment, then freeze for 20 minutes. It helps to wet your fingers slightly so the mixture won't stick to your hands as you press.
Lift the parchment from the pan, then use a sharp knife to cut into squares or bars (Makes approx 12 squares or 6-8 bars).
Eat right away or store in freezer until ready to eat. I wrap each bar in parchment, then keep them all in a gallon size freezer bag so they're ready to grab and go - no need to defrost.
You can also make these into balls - instead of pressing the mixture into the square dish, roll into small balls and freeze on a parchment lined baking sheet for 15 minutes before transferring to a freezer safe storage container.