Monday, May 27, 2013

Raw Vegan Cinnamon Roll Larabars

First and foremost.... Happy birthday to my sweet Taylor Ann. The inspiration behind my blog. My oh my how time flies. She is now 20 years old! Happy birthday sweetie!

I have a confession to make. I am addicted to larabars. Each bar is under 200 calories and full of protein. For me they are the perfect breakfast or snack bar for that long stretch between lunch and dinner.  I don't buy them though. I make mine. They are so so so simple to make! I always have dates and nuts on hand and can whip these up in 5 minutes. 

I previously brought you the apple pie larabar recipe. Those went fast in this house. Plus news got out in my building that I know how to make them, so it has been a revolving door here, and I have been busy making several flavors. My husbands favorite is the chocolate coffee larabar, and I will bring that to you later this week. These last in the freezer for 6 months or in the fridge for 3 weeks. My husband loves getting them in his lunches. I love having them in the fridge for those times I am hungry and don't have time to make something healthy. 

You will be shocked at how much these taste like a cinnamon roll. So when you have a sweet tooth, grab one of these instead!

Raw, Vegan, Gluten-Free Cinnamon Roll Larabars
makes 6 large bars.

1 1/4 cup medjool dates, pitted
1/2 cup raisins
1 cup almonds
1/4 cup walnuts
1/4 cup cashews
1/2 tsp of vanilla
1 TBSP Cinnamon

Add all ingredients to your food processor and pulse until fulling incorporated. 
Spread into an baking dish lined with parchment and freeze for 1 hour before cutting. 
Store in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to 6 months. 

Don't forget you can order my cookbook HERE!
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