Recipe: Homemade Chocolate Lara Bars

Recipe: Homemade Chocolate Larabars

I love Lara Bars as much for their convenience as for their list of ingredients.  Some flavors have just two ingredients which is an amazing thing if you’re a label reader like me.  They’re completely sugar free, full of natural protein and fiber, with plenty of vitamins and minerals.  So I like to keep a few bars in the pantry for a last minute breakfast or a quick snack on the go.  But I have two problems with the bars I buy at the store.  1.  They are relatively expensive, and 2. Despite my best efforts, my kids won’t touch them.

I’m overjoyed that I’ve found a solution to both those problems.  It turns out that all you need to make a homemade version of Lara Bars is a handful of ingredients, a food processor, and about 10 minutes.  You won’t find an easier recipe than that.  And, all you need to make them irresistible to kids is a mini muffin pan. There’s something about making them bite sized that has changed my children’s entire perspective.  I’m not kidding when I say that both my kids ask for these first thing in the morning and again after dinner.  Finally, a healthy “treat” we all love.  Feel free to play around with the flavors – add dried cherries, coconut, peanut butter would all be great additions.

 

Homemade Larabar Recipe
makes 18

1 cup pitted dates
1 cup raw almonds (or 1/2 cup almonds and 1/2 cup other nut)
1/4 cup cocoa powder

Place nuts in a food processor and pulse until finely chopped.  Add dates and pulse until well combined with the nuts.  Last, add cocoa powder and pulse a few times to distribute evenly.

Press mixture firmly into mini muffin cups.  Refrigerate for about 30 minutes, then gently loosen each cup with a knife.  Store in an airtight container in the refrigerator.

recipe adapted from: The Elliot Homestead

 

Comments

  1. Courtney says

    I will have to try the minimuffin tip. I love the homemade larabar recipe from EverydayPaleo but my son won’t touch them!

  2. Darla says

    These are delicious!! If your dates aren’t moist enough though you’ll have to add a little water to the mix so it sticks together. Mine was really crumbly at first but after I added some water they were perfect!

    • Mary J says

      Just made my second batch this weekend-my kids LOVE them-even after watching me make them. Great tip about the water, I added just enough until it formed a ball in the food processor. Added some flax seeds this time. Yum! Thanks for the recipe!

  3. Denise says

    A little added info: I used the recipe calculator at Spark People which says each of these muffins has 61 calories! A nice little snack indeed!

    • says

      There’s nothing in them that will spoil so they can last quite a while. But my kids eat them so fast I’ve never been able to test them for longer than a week.

  4. says

    I love These! After making a few batches though, I’m wondering how you got 18 out of one batch? I get maybe five to six muffins. What am I missing? Delicious recipe though!!! It’s a family favorite :)

    • says

      I’m so glad you’re family likes them! I make bite size servings using a mini-muffin pan. They’re about the same size as those “Two Bite Brownies” they have in the bakery section of the grocery store. Are you using a mini-muffin pan?

Comments