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

  • […] other fun cooking exploration in the last few days, I attempted making homemade Lara bars via 100 Days of Real Food. Since I absolutely adore anything cashew, I opted to make the bars with […]

  • Jennifer

    I used dates, rasins, peanut butter, dark chocolate, instant espresso powder disolved in some hot water and a bit of sea salt! Then I dusted my bars with cocoa powder! So good! Im going to try using chocolate and hazelnuts for a nutella flavor. And one made with almonds, coconut and chocolate for Almond Joy flavor.

  • Shannon

    I just made the peanut butter larabars today. They were so sticky I could barely manage them. They did not form into bars either. What am I doing wrong? Thanks for your help.

    • Assistant to 100 Days (Amy)

      Hi Shannon. The peanut butter bars are the stickiest of the bunch but should still be manageable. It is possible to fault with either too much or too little water when mixing. Once formed, I find that putting them in the fridge helps them set up better. ~Amy

  • […] Nuts are a staple in our house. At any given time we’ll have large bags of almonds, walnuts, pecans and cashews in the fridge. We use them for various things, a few of which are: eating raw or roasted as a quick snack, tossed in salads, add-ins for granola, and bases for grain free snacks (like these homemade larabars). […]

  • dks

    Do you have nutritional information on these bars?
    They are delicious (thanks to my daughter for making them) but I need to watch my carb intake, so it would be helpful to know. Thanks.

  • Kelli

    I was wondering what you thought about conventional dates vs organic? I can’t see to find too much info on the topic but I was thinking since dates are so sweet they would have to use lots of pesticides to keep the bugs away.

    • C Becker

      Your question on conventional vs. organic dates isa good one, but even with how sweet they are — the birds and insects can’t get to them. Conventional organic dates are grown nearly organic simply by the farming practices. The main difference is the organic soil the palm trees grow in, and some spraying at the base of the trees to control weeds. Nothing is sprayed on the dates themselves. Medjool Dates grow 50′ in the air on palm trees and the dates are bagged in protective bags so that pests can’t touch them, but also so none of the great fruit drops to the ground. Growers do the pollinating, thinning and harvest all by hand with great care.

  • […] A Spicy Perspective – Almonds, Walnuts, Raisins & More  100 Days of Real Food – Lara Bars 4 Different Ways Chocolate Covered Katie – Chocolates and […]

  • Amy

    These homemade Lara bars are awesome! Just what I need as a “little something sweet” in the middle of the day!

  • Roxann Visser

    Decided to try to make the Larabars with cashews and dates. WOW They are yummy! My boys 2 and 4 think they are having a treat for breakfast and my 4 year old says he could eat a thousand of them!

  • Jodi

    My daughter LOVES Larabars so I’m super excited to try these! Any suggestions for on-the-go containers for these besides plastic wrap? Larabars are my grocery store- good behavior getter (LOL) and would love to know how others successfully traveled with these without a huge mess! Thanks!

  • Amy Pequignot

    I have to say I am always skeptical about granola bars. I made a version two weeks ago (all natural ingredients) and they were horribly sweet and super sticky. I decided to try to make the granola and then use that to make the homemade lara bars. I am amazed at how well these turned out. I have granola left over for the week and bars for lunch for my daughter! Thanks for all your recipes!

  • Laura

    Made a batch of the granola ones and one of the nut-free ones. Picky eater wasn’t thrilled with either but said the nut-free ones would be okay as a lunch treat. Older brother liked both, but preferred the nut-free as well. The granola ones ended up a little dry and crumbly.

  • Arlene

    Thanks for the post. I’ll have to try some of your combinations. Most of the time I make mine with unsweetened coconut, cocoa, dates and almonds. Very yummy.

  • Leah CS

    These were very tasty, but they seemed a little greasy. I used natural peanut butter. Any suggestions? Perhaps I over processed them…

    • Assistant to 100 Days (Amy)

      Hi Leah. It is possible to over process. Also, make sure that your peanut butter does not have added oil. ~Amy

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