One thing I miss about being pregnant (yes there might only be one thing) is needing to have a snack all the time. Like, all the time.
I would have to keep trail mix in my purse and energy bars next to the bed because three meals a day didn’t cut it. There also needed to be about three snacks a day. For someone who loves to cook and eat this is a real treat because you get to try all sorts of different foods every single day. Now that I’m not pregnant the hunger has gone way (way) down and its important to be in tune to that in order to maintain a healthy weight.
While I don’t need three snacks a day anymore, there is that long stretch between lunch and supper where I’m dealing with screaming kids and trying to cook and I get hungry like twenty minutes before supper is ready. I find that a small healthy snack mid-afternoon helps keep that hunger at bay. One of my absolute favorites are these cashew cookie larabars. I’m super excited to be sharing another flavor with you today for pecan pie larabars!
Pecan pie is pretty much the only pie for me. I don’t like custards or fruit (fruit is NOT dessert) but the sweet, thick filling with the crunchy nut topping is just right. I’m not trying to fool you, these really do taste like pecan pie. Except you don’t need to feel bad (physically or emotionally) about from all the corn syrup. These fit the bill perfectly for my afternoon snack because I can cut off a tiny square and feel satisfied for just the right amount of time. I developed this recipe around the package of dates I always buy because I hate opening the package only to use a cup or so of dates. If I’m going to open it up I want to use the whole thing!
What other flavors of larabars should I be trying at home? I’m obsessed!
1 cup raw almonds
1 1/2 cups raw pecans
Pinch coarse kosher salt
1//2 teaspoon pure vanilla extract
1 (8 oz) packaged pitted dates
Place the almonds and pecans in the bowl of a food processor and pulse until they are broken up into very small bits. Add the vanilla extract and a pinch of coarse kosher salt and pulse a few more times. Add the dates and process until a thick dough forms. The mixture should stick together when pinched between your thumb and forefinger. If the dough seems too dry add water, a few drops at a time, and process until desired consistency is reached.
Dump the dough out onto a sheet of wax or parchment paper. Use the paper to form the dough into a uniformly flat square about 1 inch thick. Wrap the dough well in plastic wrap. Place in the refrigerator or the freezer for about 15 minutes before cutting into squares. Wrap well in plastic wrap or store in an airtight container for up to a week.
Adapted from Minimalist Baker