4 large Medjool dates, pitted
3/4 cup raw cashews
2 tablespoons mini dark chocolate chips
2 tablespoons cacao powder (optional)
- Place pitted dates and cashews in food processor and process for 1-2 minutes until completely pureed.
- Add the mini dark chocolate chips and pulse a few times, just until combined.
- Remove dough from food processor and form into 12 balls.
- Roll bonbons in cacao powder (optional)
Note: You can refrigerate the bonbons to harden them but it is not entirely necessary. An alternative is to simply replicate the original Chocolate Chip Cookie Dough Larabar by forming into bars. To do that I suggest you form the dough into a ball, flatten out into a rectangle, refrigerate until hardened, then cut into four bars.
The moisture content of the dates you use will impact how well the bonbons stick together. The ones I used were very large, fresh and moist so I ended up with a moist final product. If the dates you use are drier, I suggest you try adding a VERY small amount of coconut oil to the food processor. You could also try heating the dates with a small amount of water in a microwave for a few seconds before adding them to the food processor.