Cranberry Almond Larry Bars

What happens when you take my recipe for cocoa bites and add almonds and cranberries?

Taste buds in pure bliss.


The previous version showcased a super chocolaty product.  This recipe starts with the same chocolate base, ups the vanilla, and substitutes raw almonds to lend a mellow sweetness to the tart microdried cranberries.

What are microdried cranberries you ask?  Imagine if puffed rice was a cranberry.  Literally.


Yes, I only bought them because I was grocery shopping without a list while hungry but no, I don't regret the purchase at all!  They are great in granola and cookies, and could possibly be coaxed down a more savory path - if you can't find them try substituting regular dried cranberries for all or part of the dates and reducing the water to two tablespoons.

Cranberry Almond Larry Bars

Ingredients

• 1/2 c chopped raw almonds
• 1 c oats
• 1-2 T flax seeds
• 1/4 c unsweetened cocoa powder
• 1 c microdried cranberries
• 2 t vanilla
• ~18 medjool dates (7 oz)
• 2 T water + 2 T increments as needed

Combine

1. Line a 9x9 clear dish with plastic wrap.
2. Pulse the almonds, oats, flax seeds, and cocoa in a food processor, then run on medium speed for 2-3 minutes until fine crumbs remain.
3. Add in the cranberries and pulse twice.
4. Add the vanilla and dates, pulse a few times, then run on medium speed for 3-5 minutes.
5. Add the water then run on low speed for 1-2 minutes until the dough clings together.  If you need to add more water, do so in very small increments.
6. Use a spoon or fork t press the mixture flat into your lined dish and pop in the fridge until cooled, leaving overnight or throughout the day is fine.
7. Use the plastic wrap to lift the bars out of the dish and onto a cutting board.  Slice into evenly sized bars, cover individually with plastic wrap, then enjoy!