Homemade Larabars – Chocolate Chip Cashew Cookie Dough! via

Much cheaper than buying them at the store for almost $2 each! I first fell in love with larabars back in 2010 (read more here), thanks to a suggestion from my food from Sarah. I have been making them at home ever since, but after a quick search of my blog I just realized I have never posted my recipe! The link provided above and here will take you to Oh She Glows’ version. I usually don’t add salt or vanilla and follow a different pattern for mixing the ingredients, but it all turns out the same in the end. Here is the general ingredient structure I follow.

  • 1.5 cups of nuts (any mixture – I usually buy raw or roasted, unsalted nuts whenever possible)
  • 1 cup of pitted dates or combination of dates and other dried fruit (not chopped, but the big ones that don’t have a pit)
  • 0.5 cup of add-in chocolate chips, coconut, or more dried fruit

You can mix and match nuts, seeds, fruit, and ingredients as you like.  As you see here I have 1.5 cups nuts and 1.5 cups fruit and other. Play with the consistency to see how you like yours. You can make a bigger batch by keeping the proprotion of nuts:fruit and add-ins about the same.

Here are the steps I take to make the bars:

  • Place the nuts in a food processor and pulse them so they are very small pieces (some will be chopped while others will be a powder) and set this aside. Add the dates and let the food processor (no need to clean it out) and turn it on. It will need to process for a while. First the dates (or 1 cup combination of fruit) will roll up into a big ball. Then it will start to smooth out. Stop the food processor once the dates have smoothed out. Add the nuts to the mixture and pulse until everything is combined (maybe 10 pulses).
  • Line a square 8″ x 8″ baking pan with wax or parchment paper. Remove the mixture from the food processor and place in the pain. Pat the mixture down firmly and spread with your hands to cover the entire pain. Continue to pat the mixture together until the mixture seems to be pressed down as far as it can go. Set in the refrigerator for an hour. Cut the bars and wrap in cling wrap. You can keep them at room temperature, in the refrigerator, or in the freezer.

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