Peanut Butter Chocolate Chip Larabars

Ingredients

2 cups peanuts (I used raw unsalted peanuts )
10-12 medjool dates (If you use another kind of date, you may need to add a couple more. The medjool dates are larger.)
2-3 T water
1/4 cup chocolate chips (I used carob chips. Gluten free use Enjoy Life chips)
pinch sea salt

In the food processor , blend the peanuts and salt into a powder.
Pit the dates and add them in as well.
If needed, slowly add a bit of water to help the mixture come together.
Once the dough is formed, line and 8×8 glass baking dish with parchment paper leaving enough room for some paper to stick out the sides.
Carefully, spoon the dough into the pan evenly. The dough will be very sticky and you may need to wet the spatula a bit.
Using the extra paper, pack the dough down until it is flat and even.
Place in the fridge to firm up.

by Melissa King

I store them in the fridge. They should keep at least a week if you can get them to last that long!