Homemade Master Larabar Recipe
This master Larabar recipe is the secret to making your favorite energy bars with whatever flavors you like. The perfect gf snacks!
Yield: 12 bars per version
Equipment
- food processor
Ingredients
For the peanut butter chocolate chip version
- 3 cups (345 g) roasted unsalted peanuts
- ½ pound (8 ounces) Medjool (or Deglet Noor) dates pitted
- 4 tablespoons (56 g) virgin coconut oil melted
- ¼ teaspoon kosher salt
- 3 ounces miniature chocolate chips
For the chocolate coconut chew version
- 2 cups (230 g) raw almonds
- ½ pound (8 ounces) Medjool (or Deglet Noor) dates pitted
- 4 tablespoons (56 g) virgin coconut oil melted
- 3 ounces unsweetened chocolate melted
- ¼ teaspoon kosher salt
- 1 ½ cups (60 g) raw coconut flakes
For the chocolate chip brownie version
- 2 cups (230 g) raw almonds
- ¾ cup (86 g) raw walnuts
- 4 tablespoons (56 g) virgin coconut oil melted
- 3 tablespoons (15 g) unsweetened cocoa powder (Dutch-processed preferred but natural works, too)
- ½ pound (8 ounces) Medjool (or Deglet Noor) dates pitted
- ¼ teaspoon kosher salt
- 3 ounces unsweetened chocolate melted
- 2 ounces chocolate chips (any kind)
Instructions
- Line an 8-inch square baking pan with unbleached parchment paper, making sure the paper overhangs the pan on all sides. Set the pan aside.
For the peanut butter chocolate chip version
- In a food processor fitted with a steel blade, process the peanuts until small crumbs form (about 20 seconds).
- Add the dates, melted coconut oil, and salt, and pulse about 4 times or until the mixture forms wet clumps and holds together well when pressed in your palm.
- Add the miniature chocolate chips to the mixture and mix with a spoon until the chips are evenly distributed throughout.
- Transfer the entire mixture to the prepared baking pan and spread it into an even layer.
- Cover the top with another sheet of parchment and press the mixture firmly into one even, compressed layer.
- Place the baking pan in the refrigerator to chill for at least 30 minutes or until firm.
For the chocolate coconut chew version
- In a food processor fitted with a steel blade, process the almonds until small crumbs form (about 20 seconds).
- Add the dates, melted coconut oil, melted chocolate, and salt, and pulse about 4 times or until the mixture forms wet clumps and holds together well when pressed in your palm.
- Add the coconut flakes to the mixture and pulse quickly and briefly (about twice) until the flakes are about 1/4 of their original size.
- Transfer the entire mixture to the prepared baking pan and spread it into an even layer.
- Cover the top with another sheet of parchment and press the mixture firmly into one even, compressed layer.
- Place the baking pan in the refrigerator to chill for at least 30 minutes or until firm.
For the chocolate chip brownie version
- In a food processor fitted with a steel blade, process the almonds and walnuts until small crumbs form (about 20 seconds).
- In a small bowl with the melted coconut oil, add the cocoa powder and mix until well-combined.
- To the bowl of the food processor with the nut crumbs, add the oil and cocoa powder mixture, the dates, salt, and melted chocolate, and pulse about 4 times or until the mixture forms wet clumps and holds together well when pressed in your palm.
- Add the chocolate chips to the mixture and pulse 2 to 3 times to break up the chips a bit and evenly distribute them throughout.
- Transfer the entire mixture to the prepared baking pan and spread it into an even layer.
- Cover the top with another sheet of parchment and press the mixture firmly into one even, compressed layer.
- Place the baking pan in the refrigerator to chill for at least 30 minutes or until firm.
To finish (for all 3 versions)
- Once firm, remove the bars from the pan by the overhung parchment paper and place on a cutting board.
- Slice into 12 equal rectangles with a large, sharp knife.
- Store the bars, individually wrapped in plastic or just piled into a sealed container, in the refrigerator until ready to serve.