Two Homemade Larabar Recipes

larabars

I love Larabars, but just can’t commit to paying $2.00 per bar, so I began experiemnting with some recipes. The recipes below are both wonderful and I think they taste better than the original.  As evidenced by the fact that I eat 1/4 of the pan the same day I make it!

Hope you  enjoy these!

 

Almond Larabars

1 C. Raw Almonds
½ C. Raw Walnuts
Dash Celtic Salt
1/8 C. Raw Coconut Flakes
12-15 pitted Medjool Dates
1/2 C. Raisins

Place nuts and salt in food processor with S blade until finely chopped. Add pitted Medjool dates (I precut into fourths). And raisins and coconut, process until mixture will stick together. Remove and place into 1 qt. size pan. Press down mixture into pan with spoon until compacted and smooth. Chill one hour before serving if desired. Keep in sealed container. These will keep for month in the refrigerator or up to three months in the freezer.

 

Cashew Larabars

1 C. Raw Unsalted Cashews
½ C. Raw Walnuts
Dash Celtic Salt
1/8 C. Raw Coconut Flakes
12-15 pitted Medjool Dates
1/2 C. Raisins

Place nuts and salt in food processor with S blade until finely chopped. Add pitted Medjool dates. And raisins and coconut, process until mixture will stick together. Remove and place into 1 qt. size pan. Press down mixture into pan with spoon until compacted and smooth. Chill one hour before serving if desired. Keep in sealed container. These will keep for month in the refrigerator or up to three months in the freezer.

 
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