Recipe: Homemade Larabars (4 ways including nut-free!)

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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.

 

4.7 from 15 reviews
Cashew Cookie Larabar
Serves: 12 squares
 
Ingredients
  • 1 cup Medjool dates, pitted
  • 1 cup raw cashews
  • ¼ cup peanut butter
  • 1 tablespoon water

Instructions
  1. 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.
  2. 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.
  3. Slice into 12 even squares. For best results store in the fridge, although bars can be kept at room temperature.

 
4.7 from 15 reviews
Granola Larabar
Serves: 8 squares
 
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

 
4.7 from 15 reviews
Peanut Butter Larabar
Serves: 8 squares
 
Ingredients
  • 1 cup Medjool dates, pitted
  • ½ cup peanut butter
Instructions
  1. 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.
  2. 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.
  3. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

 
4.7 from 15 reviews
Nut-free Larabar
Serves: 8 squares
 
Ingredients
  • 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

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.

 

 

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