Sunday afternoons are one of the best parts of the whole week. After a long hard work week (this includes “Momming”) and usually some fun on the weekend, Sunday is when my little family and I get to lay low, go for walks together, enjoy a huge Sunday brunch AND when I get to do a lot of my baking for the week. As I’ve mentioned before and will continue to mention, I am a big time snacker. I snack ALL day long! I like to have a variety of healthy, filling and nutritious snacks in the fridge ready for the kiddos and I as we go about all our activities during the week.
I can’t wait to share all of my favorite snacks with you! There are a few bars and healthy cookies that I cycle in and out, but there are a few that are a constant staple in our house. One of those staples is the star of today’s post, Coconut Cream Larabars!!
Larabars are such a great invention. They’re simple, convenient, and delicious. They can be a little sweet, so I decided to create my own at home. This particular flavor is by far the favorite, although Larabars are so simple that it is really easy and fun to experiment with different kinds! I love giving these to my boys, as they’re sweet enough to feel like a treat, but without the added sugar. Their sweetness comes from Medjool dates, and although they are a little high in sugar, it’s an all natural sugar with added benefits such as fiber, potassium, and magnesium. Everybody in the house loves them.
To make these copycat bars I start by placing the nuts and shredded coconut in my food processor and pulsing until the nuts are fairly fine. Be sure not to just turn on your food processor and let it run, as you could end up with nut butter instead (which definitely wouldn’t be the worst thing in the world). I like to use unsweetened coconut, as the dates add enough sugar to the mix on their own.
The next step is to add the pitted dates, coconut oil and water and pulse until the mixture is blended into a dough, about 2-3 minutes.
Press the dough into an 8 x 8 baking pan, lined with parchment paper to facilitate an easy removal of the bars once they’re set. Pop the pan into the fridge for about an hour or so before cutting into bars.
The bars will keep for a couple of weeks, but I can almost guarantee they won’t last that long. I like to pack these bars for our lunches, and they hold up just fine at room temperature for the day.
Feel free to use this recipe as a base for your own Larabar creations; try cocoa powder, different nuts, chocolate chips, or cinnamon.
Happy snacking, everyone!Click to Tweet about these healthy treatsClick To Tweet
Coconut Cream Larabars
Yield 16 bars
So quick and easy, this copycat Larabar recipe can double as a treat or a nourishing snack for your little ones. Great for on the go!
- 3/4 cup almonds (raw, unsalted)
- 1/4 cup cashews (raw, unsalted)
- 3/4 cup coconut (unsweetened, shredded)
- 1.5 cups pitted Medjool dates (about 16)
- 1.5 tbsp coconut oil, solid
- 2 tbsp water
- Line an 8x8 baking pan with parchment paper.
- Place the almonds, cashews and coconut in a food processor (or blender) and pulse until fine. Be sure not to go too far to avoid creating a nut butter consistency.
- Add the dates, coconut oil and water and pulse for 2-3 more minutes, or until a soft dough forms.
- Using a large wooden spoon, press the dough firmly and evenly into the baking pan.
- Place the pan into the fridge for about 1 hour, before removing and cutting into 16 bars.
- You do not have to use the exact mix of almonds and cashews I have used; you could use all almonds or half and half.
Try and tag! If you made these larabars I’d love to see them on Instagram! Follow @loveinovenblog and use hashtag #loveinmyoven