Homemade Larabars Paleo (Chocolate Chip Cookie Dough)

Instructions

1. Pour the cashews, dates, and salt in the bowl of a food processor.
2. Process until mixture resembles coarse gravel.
3. While the processor is running, add a thin stream of water, about 1 tsp, maybe less depending on the moistness of your dates.
4. Stop the processor and check the mixture inside. If it sticks together when you smush it, then you've got the right consistency. If it's still crumbly, add more water. You don't want to add too much water because the bites will be too sticky.
5. When you've got the right consistency, add the chocolate chips. Mix by hand (this may require a bit of elbow grease).
6. Press mixture into a parchment-lined 8x8 baking pan. Chill in the refrigerator about 30 minutes or until firm.
7. Use parchment flaps to lift the bars out of the pan and cut into bars. Makes 8 bars, depending on what size you cut them.
8. Store in an airtight container in the refrigerator for a week or so, if they last that long.

Alternate Instructions

1. Rather than forming into bars in the 8x8 baking pan, scoop mixture into tablespoon-sized balls and roll until smooth, then roll to coat in finely chopped pecans. Store the same way. *NOTE* Nutrition is for 8 bars, not rolling into smaller balls.