Homemade Master Larabar Recipe
Ingredients
Peanut butter chocolate chip version
3 cups (345 g) roasted unsalted peanuts
1/2 pound (8 ounces) Medjool (or Deglet Noor) dates, pitted
4 tablespoons (56 g) virgin coconut oil, melted
1/4 teaspoon kosher salt
3 ounces miniature chocolate chips
Chocolate coconut chew version
2 cups (230 g) raw almonds
1/2 pound (8 ounces) Medjool (or Deglet Noor) dates, pitted
4 tablespoons (56 g) virgin coconut oil, melted
3 ounces unsweetened chocolate, melted
1/4 teaspoon kosher salt
1 1/2 cups (60 g) raw coconut flakes
Chocolate chip brownie version
2 cups (230 g) raw almonds
3/4 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)
1/2 pound (8 ounces) Medjool (or Deglet Noor) dates, pitted
1/4 teaspoon kosher salt
3 ounces unsweetened chocolate, melted
2 ounces chocolate chips (any kind)
Instructions
For all 3 versions, 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.
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.
