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Well, I stand corrected. All this time readers have been telling me I should make my own Larabars at home, and I proudly stood my ground saying I already make too many things from scratch so I would continue to buy them from the store. But that was until I figured out homemade Larabars taste SO much better than the packaged ones! On a recent blog post I shared that extra good food is worth the extra effort to me so it should be no surprise that I will have to start making these on a regular basis now!
Plus since Larabars are such a simple snack, using only a few whole ingredients, that means they are simple to make at home as well. All you need are Medjool Dates, which can be found in the produce section if your store carries them, and some nuts, peanut butter, seeds and/or granola. And thanks to the seed version (recipe below) those who are nut-free can enjoy these bars now, too. They are the perfect “on-the-go” snack, and my girls were so excited when they saw me putting together the pictured platter…it was like torture for them waiting for me to finish taking pictures! My daughters seriously love these things.
To learn more about Medjool Dates (the fruit that can act as a sweetener in recipes) check out my post a couple months ago that also includes three other date recipes. Today’s post is brought to you by Bard Valley Natural Delights Medjool Dates, which aims to raise awareness about one of the oldest cultivated fruits in the world.
- 1 cup Medjool dates, pitted
- 1 cup raw cashews
- ¼ cup peanut butter
- 1 tablespoon water
- Combine dates, cashews, peanut butter and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
- Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
- Slice into 12 even squares. For best results store in the fridge, although bars can be kept at room temperature.
- 1 cup homemade cooked granola
- ½ cup Medjool dates, pitted
- 1 tablespoon water
- Combine granola, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
- Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
- Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.
- 1 cup Medjool dates, pitted
- ½ cup peanut butter
- Combine dates and peanut butter in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
- Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
- Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.
- 1 cup seeds (sunflower seeds, pumpkin seeds, or mixture of both)
- 2 teaspoons olive oil
- Two big pinches salt
- 1 cup Medjool dates, pitted
- 1 ½ tablespoons water
- Combine seeds with olive oil and salt and mix together thoroughly. Toast coated seeds in toaster oven, a pan on the stove (on low heat), or standard oven on 350 degrees F until slightly brown.
- Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together. Add a little more water if necessary to help mixture come together.
- Pick up date mixture and using your hands work to squeeze it together into one big clump. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
- Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.
Hi, I made the peanut larabar, and while DELICIOUS! it is not something you could eat out of hand (much too sticky). Any suggestions on how to remedy that? Thank you!
Hi Karen. The first time I made these, I think I processed them a bit too long and they were a little oily and sticky. Since I cut back on processing time, that has not been an issue. I also let my bars have a little sit in the fridge before I serve them. Hope this helps. ~Amy
Since finding your site, your cashew cookie Larabars have been pretty regular items in my fridge. Since my daughter is allergic to peanuts and tree nuts, I use a seed mixture in place of the cashews and Sunbutter in place of the PB. They turn out excellent!
[...] Larabars (Paleo, Gluten Free, Vegetarian) [...]
[...] Lara Bars by 100 Days of Real Food [...]
Just made my first batch and they are stored in the fridge! Seemed to come out pretty good. How long will they last in the fridge? I’m sorry if this question has already been asked, there have been so many comments! Thanks!
Hello Jaclyn. Mine have kept for up to two weeks. Beyond that, I would freeze them. Enjoy. ~Amy
Just made these using the homemade granola (from this site!), a little peanut butter, and the dates. MMMM soo good and my two girls are eating them up! Great recipe! Oh, and I put them in the freezer for about an hour to get them firm and then cut them.
Just “braved” make the Cashew Cookie Larabars and WOW how yummy! I may have processed a bit too long at they are very sticky – but so glad I tried them. Was amazed how easy they were to make! Thanks for another “home run” recipe!!!
I just finished making chocolate coconut lara bars. My girls did not like the other lara bars but I think they’ll like these ones! I loved all of them but especially the seed one. I will never buy lara bars again! They are really easy to make. Anyway, here’s the recipe:
1 cup dates (I just bought them at a local Mediterranean food store-very cheap and quite good)
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/4 cup cocoa powder (this makes quite a dark chocolate taste. If you like a lighter chocolate taste use less)
6-8 tsp water (you need more water for this one, I think because of the chocolate and coconut)
Mix like in the other recipes above. Makes about 6-8 bars.
I am going to try other combinations too! Thank you!