Homemade Chocolate Larabar Recipe {4-ingredients}
Servings 16 small or 8 large bars
Skip the candy bars! This homemade larabar recipe is about to become your new favorite healthy snack. Made with just four simple ingredients and only requiring 10 minutes of prep time, this is snacking made easy! {Gluten-free & vegan}
Ingredients
- 1 cup roasted unsalted cashews
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1/2 cup unsweetened coconut flakes
- 2 cups whole pitted dates (moist ones work best)
Instructions
- Line an 8x8 inch baking pan with parchment paper so that the paper hangs over the edges. Set aside.
- Fit a food processor with a metal blade. Add the cashews to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and coconut and pulse again until the chocolate chips are also finely chopped and the ingredients are combined. Pour the nut mixture into a large mixing bowl and set aside.
- Add half of the dates to the food processor and process until a paste forms and clumps together. Add the remaining dates and repeat.
- Next, add half of the nut mixture to the food processor with the dates and pulse until combined. Add the other half of the nut mixture and process until the mixture is incorporated and sticks together. If you find that the mixture is having trouble breaking down, add one tablespoon of water at a time until the mixture adheres together but isn't too sticky.
- When all of the ingredients have been processed, wet your hands or use a moistened spatula and press the mixture as evenly as possible over the bottom of the pan. Freeze for at least 20 minutes before cutting into bars.
- To slice: Use the excess parchment paper like a sling to transfer the firm bars from the pan to a large cutting board. Slice into 8 large bars or 16 smaller squares.
Notes
*Use moist pitted dates if possible. If you find the dates that you have on hand are too hard, you can soak them in boiling water for about 5-10 minutes to help soften them and make them easier to blend.
*Use roasted cashews. Raw will work too, but roasted brings out a nice flavour in the bars.
*Adjust consistency accordingly. If the larabar recipe mixture seems too dry, add a tablespoon or so of water. If it seems too wet, add some additional nuts and coconut.
*When placing the bar mixture in the 8x8 dish, wet your hands to help prevent your hands from sticking to the mixture when pressing into the pan. You can also dampen a spatula and use that to press down on the mixture. To help smooth out the bars even further, fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
*To slice: Use the excess parchment paper like a sling to transfer the firm bars from the pan to a large cutting board. Slice into 8 large bars or 16 smaller squares.
Nutrition
Calories: 149kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 1mgSodium: 9mgPotassium: 219mgFiber: 2gSugar: 14gVitamin C: 1mgCalcium: 29mgIron: 1mg
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