Close up shot of a Chocolate Cashew Cookie Larabar Bite held between two fingers
4.75 from 8 votes

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
Prep Time 15 minutes
Total Time 15 minutes
Servings: 20 (balls)
Category: 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


  1. Place cashews in 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.
  2. Process dates until small pieces form and they're sticky.
  3. Add back in ground cashews, cranberries and chocolate chips. Mix or pulse until well combined.
  4. 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.
  5. 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.
  6. 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 Per Serving (1 of 20 balls)