As much as I love coming up with new and exciting ideas for original recipes, a part of me absolutely adores all those “copycat” recipes I see on Pinterest. You know the kind: “Copycat Red Lobster Biscuits!” “Little Debbie Cosmic Brownie Copycat Recipe!” “Copycat Starbucks Pumpkin Spice Double Chocolate Chip Frappuccino!” The idea of being able to make a perfectly engineered, big-name food product at home with real ingredients is undeniably appealing (I can make Girl Scout cookies at home? Year-round? Without having to chase down a little girl in a green vest? Sign me up!) .
Today, I bring you my own copycat recipe of sorts. Lately, I’ve been obsessed with Nakd snack bars (pretty sure these are comparable to Lara bars in the US). They’re raw, vegan fruit and nut bars that come in dangerous-sounding flavors (Carrot Cake, Pecan Pie, Rhubarb and Custard). I’ve been eating pretty much one a day, which starts to add up when I’m buying them individually, and I realized they’d be easy and inexpensive to make myself. I decided to recreate the Bakewell tart flavor because
1) Who doesn’t love a Bakewell tart?! and
2) I knew I could dress them up extra special with a fancy cherry drizzle (every good Brit knows that cherries and Bakewell tarts are a match made in heaven).
These bars make an ideal afternoon snack. I grab one a few hours after lunch when I’m super-hungry but want to save room for dinner or work out without feeling like a blob. They also satisfy my sugar cravings when I’m trying to cut back on donuts (key word: trying). Plus, they’re gluten-free and can easily be made vegan and dairy-free if you substitute coconut yogurt for the Greek yogurt in the drizzle. AND they’re a healthy-ish ENERGY BARS that taste like a BUTTERY DESSERT! Need I say more?
- 1 cup cashews
- 1/2 cup almonds
- 1 cup dates, pitted (soak in warm water for 10 minutes if not soft)
- 1/2 cup raisins
- 1/2 tsp. almond extract
- 1/4 cup coconut oil, melted
- 1/4 cup dark sweet cherries, pitted (thawed if frozen)
- 1 Tbsp. date nectar or honey
- 1 Tbsp. Greek yogurt
- In a food processor, combine the cashews and almonds. Pulse until the nuts have become a coarse meal. Add the dates, raisins, and almond extract and process again until a sticky, dough-like mixture forms.
- Place a sheet of wax paper on a clean, flat surface. Transfer the dough to the wax paper and flatten it into a thick square with your hands. Cover the dough with plastic wrap and freeze for 20 minutes.
- In a blender, combine the coconut oil, cherries, date nectar, and yogurt. Blend until liquefied.
- Remove the dough from the freezer. Cut into 12 bars and drizzle each bar with the cherry sauce. Freeze for another 20 minutes to set the drizzle. Store in the refrigerator.