Posted by on Jul 27, 2012 in | 17 Comments

Larabars are a blend of heart-healthy nuts and fiber rich dried fruits.  The nuts are processed into crumbs almost like a flour and dates act as the sweet sticky glue to hold them together.  Store bought bars are pretty good, but fresh ones made at home are even better.

They are a great healthy snack since they contain no flour, refined sugar, dairy, soy isolates, or preservatives, perfect for before or after workouts, after school snacks, and to have on the go.  Here is a photo tutorial of how you can make larabars at home.

Process nuts and salt in a food processor until they are coarse crumbs.  Place in a large bowl:
(If using chocolate chips, add them to the bowl too.)

Next blend dates and dried fruits in the food processor until smooth and sticky:

Add the date mixture to the nuts and coat the date mixture with nuts to make it less sticky.  Use your hands to mix the nuts and date paste together:

It may seem like you don’t have enough dates but keep working the mix until everything is combined:
(Time for a taste test!)

Press into a plastic lined 8×8″ pan, cover with the plastic, and refrigerate.  Use plastic handles to remove mixture from pan.  Cut into even bars.  I place 2 each in plastic bags for easy storage.  Or be super fancy and wrap them in parchment paper and decorative twine.  Makes a nice gift.

These are my three favorite flavors.  I went to the larabar website to look at the list of ingredients and came up with my own measurements from there.  I add organic dark chocolate to all the recipes but you could leave the chocolate out.  If you can’t find dark chocolate chips, you may also buy a dark chocolate bar and cut it into small pieces.

Chocolate Chip Cookie Dough
(for Cashew Cookie flavor leave out the chocolate chips)

2 cup raw cashews

1/2 cup pecans or walnuts (or more cashews)

2 cup soft fresh medjool dates

1/2 cup organic mini chocolate chips

pinch sea salt

Process nuts and salt until the nuts become coarse crumbs, 10-15 1 second pulses.  Remove to large bowl.  Add optional chocolate chips.  Place the pitted dates in the food processor and turn the machine on.  They will begin to come together and form a sticky ball after 30 seconds or so.  Scrape all the date mixture from the processor and add it to the nuts.  Use your hands to combine thoroughly.  Press into plastic lined 8×8 pan.  Refrigerate until set, a few hours.  Remove from pan and cut into 12 bars.  Store tightly covered in the refrigerator.

 

Coconut Cream Pie
My personal favorite.  Tastes like a candy bar! I like these directly from the fridge. 

2 cups raw cashews

1 cup organic unsweetened coconut

1 cup pitted fresh medjool dates,

1 tablespoons melted coconut oil

1/3 cup dark chocolate chips (optional)

pinch of salt

Follow recipe above, processing coconut with nuts and melted coconut oil with dates.

 

Chocolate Cherry Pie Torte
(for Cherry Pie flavor leave out chocolate chips)

1 1/2 cups raw cashews

1/2 cup almonds or pecans

1 cup soft fresh medjool dates

1 cup dried cherries

1/4 cup organic dark chocolate chips

Proceed as directed above, adding cherries with dates and processing until all fruit is sticky and cohesive.

17 Comments

  1. Sally
    July 30, 2012

    I want to dive into that bowl!!!!

    Reply
    • Jessie
      August 12, 2012

      haha, ya girl!

      Reply
  2. Nathaniel
    August 1, 2012

    YUM!! I only eat 5 of these a day

    Reply
    • Jessie
      August 12, 2012

      Haha, we fight for the last one

      Reply
  3. Kathy Monds
    August 3, 2012

    There’s no “if” when it comes to dark chocolate! These look great & are going onto the must make list! Thanks!

    Reply
    • Jessie
      August 12, 2012

      You are welcome. Hope you like them!

      Reply
  4. Maggie
    August 12, 2012

    These look amazing! Looks like the perfect snack :)

    Reply
  5. Adam
    January 29, 2013

    Just made my first batch. Great recipes, thanks! One question now that they’re made. How long do you think they will last in the fridge, tightly covered? I’m thinking they’ll be gone within the week but just in case, was wondering how long I could let them sit. Thanks!

    Reply
    • Jessie
      January 29, 2013

      Hi Adam, Around here they usually do not last more than a week either so I’m not certain how long they do last but as long as they are tightly covered in the refrigerator, I would suspect they will be fine for up to two weeks. Thanks for making the recipe, glad you like them!

      Reply
  6. Frances Dewell
    January 30, 2013

    I made the coconut cream pie bars tonight. You mention raisins blended with the dates, but could not find how much. Would that be just a cup? Thank you.

    Reply
    • Jessie
      January 30, 2013

      Hi Frances! I used to use raisins in the bars but found the results to be inconsistent depending on what raisins were available at the store (some are smaller and much more dry than others) so removed it from the recipe. Guess I forgot to remove raisins from the description but it but have just updated it. Thank you for noticing and bringing to my attention. If you like raisins and have some nice plump ones, you can process 1/2 cup with the dates then blend into crushed cashews. Thank you!

      Reply
  7. Nicole
    January 31, 2013

    Hi I was just wondering what kind of organic coconut to use for the coconut bars do you use flakes or how do I buy the organic coconut?

    Reply
    • Jessie
      January 31, 2013

      Hi Nicole,

      I use the brand “Let’s Do… Organic” coconut (here is the website: http://www.edwardandsons.com/ldo_shop_coconut.itml) and I choose the flaked coconut. You can also use shredded coconut if it is all you can find, I know Whole Foods sells shredded coconut in the bulk section if you only want to purchase a smaller amount, but since it is being blended up in the food processor it doesn’t really matter too much which you choose but I prefer the flaked if given the choice. Hope this helps!

      Reply
  8. Lizzie
    April 21, 2013

    Hi there,

    I made the coconut cream pie variation. I found that I needed 2 cups of dates to get the mixture to bind, but the flavour is incredible.

    Reply
    • Jessie
      April 22, 2013

      Thanks for letting me know. Were your dates a little dry? That will usually have an impact on how many dates I have to use. I generally use 10-12 large, moist, sticky medjool dates, packing them so tightly they come out holding the shape of the cup. Glad you had the extra dates and everything worked out! Thanks!

      Reply
  9. Lisa
    December 15, 2013

    Great recipe! If using date paste, how much would be equivalent to 2 cups of fresh dates? Thanks!!

    Reply
    • Jessie
      December 16, 2013

      Hi Lisa! 2 cups of dates will turn into 2 cups of date paste. This recipe is pretty forgiving so if you don’t use enough date paste you can easily add more and if you’ve accidentally used too much you can simply add more nuts. Hope this helps!

      Reply

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