Cappuccino Larabars


3/4 c. Raw Almonds

1/2 c. Raw Cashews

1 c. Dried Dates (pits removed)

1 tbsp. Instant Espresso Powder (like Medaglia d’oro)

3-4 Drops Vanilla Extract

*Note: fruit is not to be tightly packed in measuring cup.


Grind almonds and cashews in a food processor until finely ground, but have not turned into nut butter. Add dates, then process until mixture becomes cookie-dough consistency. This will take a while, and as tempting as it is, do not add water to the mixture. Sprinkle the espresso powder and vanilla extract evenly, then process for a few more seconds until it is completely incorporated. Add more to taste.

Turn off the processor, remove the dough, pack it into a small lightly oiled container, and place in the fridge. Or, you can mold it by hand, wrap it in plastic wrap, and place it in the fridge.

After about 1-2 hrs, you can remove it from the fridge and cut it into small bars. You can also dust the bars with tapioca starch/flour so that they do not stick.