larabar - Gluten-Free Chocolate Snack Bar (or Graham Cracker): No Bake with Raw Options Recipe

Ingredients

30 (4 cups) Pamela's Products Simplebites Extreme Chocolate Mini Cookies* (or Gluten Free Graham Crackers) or (Undipped Gluten Free Chocolate Cookies)
1 1/2 Tablespoons oil (grape seed, coconut, etc.)
1/3 cup pecans
1/3 cup slivered almonds
1/2 cup walnuts
12 whole organic medjool dates (use whole dates, as pieces may be coated with oat flour), halved, pitted and soaked in warm water for 5 minutes

Preparation

Step 1

In the bowl of your food processor, add the cookies or crackers and pulsate until they are thoroughly crumbed, but not so much that they develop into a paste.
Add in remaining ingredients and pulsate until it all starts sticking together. By the way, no need to chop the nuts. They may be added whole or chopped.
In an 8 x 8 or 9 x 9 pan (or separately into muffin tins) add the mixture and press into pan. With the back of a tablespoon or soup spoon, glide it back and forth in both directions while pressing down, until you have a flat surface. Use a clean paper towel to absorb any excess oil that forms on top.
Refrigerate until firm, at least 2 hours.
Cut into the sizes you desire. Store in individual ziplock bags or wrap in saran wrap. You may also cover and leave them in the existing pan and cut as needed.
Tips

*For raw, vegan egg-free and refined sugar-free variations use the suggestions above, versus the cookies or crackers. Pamela's Products cookies contain egg, but are dairy-free, refined sugar-free (evaporated cane sugar is used), corn-free and soy-free.