Chocolate Cashew Cookie Larabar Pops

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Cranberries, cashews, and chocolate chips for making Larabar Cookie Pops

One of my favorite things about this blog is that I get to share my favorite flavor pairings with you. Peanut butter basil, banana chocolate chip, sweet peanut sauce and spicy sriracha, and now: cranberry, cashew and chocolate.

Dates and cashews for making Cashew Cookie Larabar Pops

I discovered the beauty of cranberries cashews and chocolate on a random lunchbreak at work recently.

I’d gone out to a shaded bench with a few people in my co-working space, and as ‘dessert’ to my hummus and veggies, I packed a handful of raw cashews, dark chocolate chips and dried cranberries. The result? A flavor combination I wasn’t quite prepared for.

Simple yet insanely delicious, so much so that I felt compelled to stop mid-bite, examine my tiny handful, and announce to my friends that they needed to try it immediately. Out of that moment, this little recipe was born.

Another food love of mine is Larabars. I still remember when my sister discovered them and quickly turned me on to the apple pie flavor. The experience was just short of life changing. Ever since then recipes have been popping up on how to recreate them at home. So when I discovered my most recent flavor pairing, I knew I had to combine the two loves to make one beautiful recipe. And that, I did.

Cutting board with ingredients for making Chocolate Cashew Cookie Larabar Pops

Chocolate Cashew Cookie Larabar Pops

This recipe combines the flavors of dried cranberries, dark chocolate and rich cashews into a Larabar-inspired cookie ‘cake pop.’ They make a delicious snack or super healthy dessert.
Author Minimalist Baker
Close up shot of a Chocolate Cashew Cookie Larabar Bite held between two fingers
4.78 from 9 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 (balls)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 15-20 pitted medjool dates*
  • 1 cup raw or roasted cashews (unsalted // I used half and half)
  • 1/2 cup dried cranberries (sweetened or unsweetened)
  • 1/2 cup dairy-free dark or semisweet chocolate chips


  • Place cashews in a food processor and process until they're in small pieces, but not as fine as flour. You still want some chunks. Empty into bowl and set aside.
  • Process dates until small pieces form and they’re sticky.
  • Add back in ground cashews, cranberries and chocolate chips. Mix or pulse until well combined.
  • Open lid and grab a small handful and squeeze to see if the mixture sticks together. If it’s still too crumbly, add a few more dates and process.
  • Scrape mixture into a bowl, then take 1 Tbsp measurements and form them into balls, letting the heat from your hand melt it together. Don’t roll them in your hands, but rather form them into balls carefully.
  • Place balls on a cookie sheet and refrigerate. Add skewers or Popsicle sticks once chilled and store at room temperate in plastic bag or Tupperware to keep fresh.


*I started with 15 dates and eventually got up to about 20 to ensure the balls were sticky enough.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 balls Calories: 132 Carbohydrates: 22 g Protein: 1.9 g Fat: 4.8 g Saturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 2.2 g Sugar: 18 g
Chocolate Cashew Cookie Larabar Pops #minimalistbaker

These literally taste like a granola bar cookie. Moist from the dates, a little crunchy from the cashews, plenty sweet from the cranberries, and 100% chocolatey from the chocolate chips. Putting these badboys on sticks is totally optional. I was just taking mine to a dinner party where I wanted to share them as a fun dessert. But eating them as is – or straight from the bowl – is totally fine, too. Any way you serve, them they’re delicious!

Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker
Chocolate Cashew Cookie Larabar Pops #minimalistbaker

Chocolate Cashew Cookie Larabar Pops #minimalistbaker

Chocolate Cashew Cookie Larabar Pops #minimalistbaker


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My Rating:

  1. Karyn says

    I made this and really loved it! :) how long do they last if i stored them at room temperature (bearing in mind that I’m in a tropical country) vs in the fridge / freezer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karyn! Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.

  2. TJ Duffy says

    Hi. I made energy bites with similar ingredients (dates, cashews, cocoa powder, sea salt, and vanilla) but the results were really greasy and wet in the end. Do you know what causes this? What’s needed to make energy ball/bites a bit more dry and crispy? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you soak the dates? If you soak them instead of getting fresh, sticky dates, that can be the problem.

      • TJ says

        Yes! I did soak them for about 5 minutes (the recipe I used included that step). I’ll definitely try with normal, fresh, sticky dates though… Also, would adding seeds or even rolled oats add to the “crunch factor”? Or, is there any other things you recommend adding to energy bite mixes? Thanks so much!

  3. Margarida Maria Leal says

    I did it today! This is Marvelous!
    I put it in my son school bag lunch. i think he will love it!
    Thanks a lot for the recipe!!!

  4. Jessica says

    LOVE! Super yum and love that there are just 4 ingredients. Recipe was perfect! 100 times better than the store bought stuff. THANKS.

  5. Andy says

    Just made these; they’re really lovely! Turned out just as I hoped they would. Next time I’d go with just adding water to bind it as mine have ended up a little strong on the date front, but otherwise perfect.

  6. Joelle says

    I absolutely LOVE Larabars.. this is a great idea and I can’t wait to make this!! Your recipes look delicious, especially those pancakes :D

  7. says

    I came across your blog thru Cup of Jo and have really enjoyed perusing it. It’s exactly how I try to cook/bake- few ingredients, few pots and pans and as healthy as I can get it. I look forward to seeing what else you cook up!

  8. rose says

    i tried to make these in a blender but the mixture wouldn’t ‘smoosh’.. so i dug out an old food processor and used that. oh, also i added a teaspoon of honey to my mix.
    thank you so much for this recipe!

  9. Katie says

    These ingredients rock my face. And can I just tell you how much I adore that you put them on lollipop sticks? I adore it.

  10. Heidi @ Food Doodles says

    Yummy! I love this idea… could you imagine these dipped in dark chocolate? They could be dressed up in so many different ways, but still so healthy! I gotta try something like this :)