mild olive oil, vegetable or coconut oil, for the pan
1 1/4 cups packed, pitted, soft whole dates
1 cup warm water
1/2 cup raw almonds
1/2 cup raw cashews
2 Tbsp fresh lemon juice
2 tsp finely grated lemon zest (preferably organic)
1/8 tsp fine sea salt, optional

Rip off a large piece of plastic wrap, press it into a 9-by-5-inch loaf pan and slick the plastic wrap with a little oil.

Combine the dates and warm water in a small bowl. Let stand for 5 to 10 minutes, until the dates are soft. The exact timing will vary according to the dryness of the dates. Drain the dates and pat them dry with paper towels. (If the dates you’re using is already super soft and moist, you can skip the soaking step.)

Meanwhile, place the almonds and cashews in a food processor and process until finely chopped but not pastelike.

Add the drained dates, lemon juice, lemon zest and salt (if using) to the food processor and pulse until the dates are finely chopped and the Larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little. This could take up to 2 minutes.

Transfer the Larabar mixture to the prepared loaf pan. Place a large piece of parchment paper, wax paper or plastic wrap slicked with oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. Leave the paper or plastic wrap in place. (Alternatively, you can form the mixture into any size or shape you can imagine. Go a little crazy.) Refrigerate for 30 minutes.

Using the paper or plastic lining the pan, lift the bar mixture from the pan and transfer it to a cutting board. Discard the paper or plastic and cut the rectangle into 6 bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months (let the frozen bar thaw for 1 hour before attempting to bite into it).

mild olive oil, vegetable or coconut oil, for the pan
1 1/4 cups packed, pitted, soft whole dates
1 cup warm water
1/4 cup raw almonds
3/4 cup raw pecans
1/8 tsp fine sea salt, optional

Rip off a large piece of plastic wrap, press it into a 9-by-5-inch loaf pan and slick the plastic wrap with a little oil.

Combine the dates and warm water in a small bowl. Let stand for 5 to 10 minutes, until the dates are soft. The exact timing will vary according to the dryness of the dates. Drain the dates and pat them dry with paper towels. (If the dates you’re using is already super soft and moist, you can skip the soaking step.)

Meanwhile, place the almonds and pecans in a food processor and process until finely chopped but not pastelike.

Add the drained dates, and salt (if using), to the food processor and pulse until the dates are finely chopped and the Larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little. This could take up to 2 minutes.

Transfer the Larabar mixture to the prepared loaf pan. Place a large piece of parchment paper, wax paper or plastic wrap slicked with oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. Leave the paper or plastic wrap in place. (Alternatively, you can form the mixture into any size or shape you can imagine. Go a little crazy.) Refrigerate for 30 minutes.

Using the paper or plastic lining the pan, lift the bar mixture from the pan and transfer it to a cutting board. Discard the paper or plastic and cut the rectangle into 6 bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months (let the frozen bar thaw for 1 hour before attempting to bite into it).

mild olive oil, vegetable or coconut oil, for the pan
1 cup packed, pitted, soft whole dates
1 cup warm water
1 cup raw cashews
1/2 cup unsweetened flake or shredded coconut
1/8 tsp fine sea salt, optional

Rip off a large piece of plastic wrap, press it into a 9-by-5-inch loaf pan and slick the plastic wrap with a little oil.

Combine the dates and warm water in a small bowl. Let stand for 5 to 10 minutes, until the dates are soft. The exact timing will vary according to the dryness of the dates. Drain the dates and pat them dry with paper towels. (If the dates you’re using is already super soft and moist, you can skip the soaking step.)

Meanwhile, place the cashews in a food processor and process until finely chopped but not pastelike.

Add the drained dates, coconut and salt (if using) to the food processor and pulse until the dates are finely chopped and the Larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little. This could take up to 2 minutes.

Transfer the Larabar mixture to the prepared loaf pan. Place a large piece of parchment paper, wax paper or plastic wrap slicked with oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. Leave the paper or plastic wrap in place. (Alternatively, you can form the mixture into any size or shape you can imagine. Go a little crazy.) Refrigerate for 30 minutes.

Using the paper or plastic lining the pan, lift the bar mixture from the pan and transfer it to a cutting board. Discard the paper or plastic and cut the rectangle into 6 bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months (let the frozen bar thaw for 1 hour before attempting to bite into it).