Jula Bars

Jula Bars

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If Lara can name her bars after herself, so can I.  Olivia originally made these energy bars so I probably should call them Ola bars, but…nah.

Real Lara Bars are a little too thick and don’t taste all that good to me, but these bars are a nice texture and you can make them any size you want.  To my knowledge, prior to the first Lara Bar I tried, I had never willingly eaten a date before in my life.  I like them now.       I really do. These bars are packed full of them.  Nuts, too, which I have always loved, so these are a staple around here.  I keep them in the refrigerator so that I can feel all trendy and “powerful.” Besides,I certainly wouldn’t want to miss any culinary bandwagons…bacon bowls, greenic ware, and gorilla bread, to name a few.  I invite you to jump on my foodie powerwagon and give these a try.

 

Jula Bars

Approximately 12 ounces dried dates, pitted

1 1/2 – 2 cups raw nuts such as almonds, walnuts, and pecans (any mix is good)

1/2 cup shredded coconut (frozen is good)

(optional:  vanilla extract, cocoa powder, dried fruits such as apricots or cranberries)

 

In a food processor chop the nuts, add coconut and finally the dates.  Blend to desired smoothness.  Roll mixture between two pieces of parchment paper and cut into bars or form into balls.  You can roll the bars in more nuts, if desired.  Store in refrigerator.

 

These are Medjool dates found in the produce section of the grocery store.  If your store doesn’t carry them, you can look in the nut aisle and find some in boxes next to the raisins. The boxed ones aren’t as moist as these but taste much the same.

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Remove the stems!

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And the pits.

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This is the coconut I use.  It is in the frozen foods aisle near the Cool Whip and frozen fruits.

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You will need a food processor.  I have tried it in a blender but it wasn’t very successful.  There was no floooowwww.  The bottom was mush and the top wasn’t blended.

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You want a nice even texture.

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Roll, slice, and eat.

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Good snack!

 

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