I go through food phases and when I’m at school, I eat the same foods really often. Part of it’s the convenience factor of not having to think of new ideas or buy a lot of different ingredients, which is the main reason I eat SO much oatmeal for breakfast. My go-to lunches are turkey & cheese roll-ups or a salad…and even my salads go through phases. My current salad on repeat has lettuce, chickpeas, tomatoes, bell pepper, feta, and Greek yogurt dressing.
And then part of the reason I go through food phases is because because I don’t really get tired of foods I love, like fruit and Larabars for snacks.
My current favorite Larabar is the peanut butter cookie Larabar. I eat one just about every day. There are just two ingredients: peanuts and dates. Kind of a strange combo and it definitely wouldn’t make a good trail mix but somehow, when blended together, it makes a healthy peanut butter cookie!
Since they couldn’t be much simpler, I decided to make homemade peanut butter cookie Larabars and they turned out almost identical in taste to the store-bought ones.
I made “Laraballs” instead of Larabars since I knew I’d carrying them around in my backpack and the homemade ones aren’t quite as sturdy as the store-bought ones, so I didn’t want the bars to get broken up. The Laraballs are super good and a fun change from the bars…plus you can eat three of them! Seriously. Three = one Larabar. The main benefit to making homemade Laraballs is the cost savings. A cup of organic dry-roasted peanuts was about just under a dollar, and the dates were about $2.50, both from the bulk bins at Whole Foods. That means 18 Laraballs are about $3.50, while 6 Larabars are around $8 or $9. And I apologize for math in a Friday blog post 🙂
If you try out the recipe, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Peanut Butter Cookie Laraballs
- 1 heaping cup Medjool dates, pitted
- 1 cup dry-roasted unsalted peanuts
- 1/4 teaspoon salt
- 1 tablespoon water
- Add dates to food processor and blend until a paste begins to form. Add peanuts and salt, blending until peanuts are finely chopped and mixture comes together in a ball. Add 1 tablespoon of water if necessary to help everything come together.
- Form into small balls, slightly smaller than a tablespoon each. Store at room temperature or in the refrigerator for up to 2 weeks, or freeze for several months.
For one Laraball: 67 calories, 9g carbs, 3g fat, 2g protein, 1g fiber, 7g sugar
So tell me…
What are your favorite types of snack bars?
Do you tend to eat the same foods on repeat? What are some foods you don’t get tired of?
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