Do you crave those expensive store-bought fruit and nut energy bars? I did, but I discovered I can make my favorites at home with just a few ingredients and at a fraction of the price. My first experiment is with the Coconut Cream Pie Larabar. The Larabar website lists the ingredients as dates, coconut, almonds, cashews, and extra . I varied the recipe a little based on what I had on hand, so no cashews in this bar.
Chopping the nuts alone in the food processor ensures the nuts don’t become powdery. Remove the nuts and add the dates pulsing them into a sticky paste. Then combine all the ingredients in a bowl and mix by hand.
I like small bites. So I cut these bars into 2″ x 2″ squares, wrap them up individually and store them in the fridge.
Coconut Cream Pie Bars
makes 18 2×2 bars
- 20 dates, pitted (medjool dates work best)
- 1 cup almonds, raw
- 1 cup unsweetened shredded coconut
- 3 teaspoons extra virgin coconut oil
- Put almonds in the food processor and pulse until almonds are finely chopped but not powdery. Remove almonds to a medium size mixing bowl.
- Place pitted dates into the food processor and turn on, scrape down sides as needed. Remove dates when they resemble a sticky paste. Then add to the almonds.
- Add coconut and coconut oil to the almonds and dates, mix by hand until completely incorporated. Wear gloves to help with stickiness.
- Line a rimmed baking sheet with wax paper or foil. Press mixture into the pan creating an even thickness. You can make the bars as thick or thin as you would like.
- Place pan into the freezer for at least an hour. Remove and flip upside down onto a cutting board and remove backing.
- Cut bars into whatever size you would like and wrap each individually for storage or in an air tight container. I like to store mine in the fridge, but the bars can be stored unrefrigerated as well.