When I had the Larabar the first time, it reminded me so much about the Andi unda (cashew balls) that I love so much. This is a traditional Kerala snack made with cashew, roasted rice, jaggery and coconuts. But when I tasted the Larabars I realized that I could have almost the same taste with lesser number of ingredients and a lot less effort.
If you want to have the exact taste of the Larabars, just avoid adding cardamom and don't dry roast the nuts. I made these changes to make this taste as close to the Andi unda as I can.
8 oz seedless/pitted whole dates
1/2 cup whole raw unsalted cashews (dry roasted)
3 cardamom powdered (optional)
Measure out the dates and cashews and set aside. In the food processor, pulse the cashews until it turns to bite size pieces Empty cashews into a big bowl.Pulse dates until there are no chunks left. Mix dates with the cashews along with cardamom until all the nuts have been incorporated. The ball should be stiff. Now take a hand full and roll into smooth balls or you can flatten to about 11/2 inch thickness with a rolling pin and cut it into little bars.