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coconut cream larabars

Coconut Cream Larabars

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5 from 1 review

  • Total Time: 1 hours 10 minutes
  • Yield: 16 bars 1x


These copycat coconut cream Larabars are the best of the Larabar flavors, in my opinion! Once you try making homemade Larabars, you’ll never go back to buying them. 


  • 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


  1. Line an 8×8 baking pan with parchment paper.
  2. 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.
  3. Add the dates, coconut oil and water and pulse for 2-3 more minutes, or until a soft dough forms.
  4. Using a large wooden spoon, press the dough firmly and evenly into the baking pan.
  5. Place the pan into the fridge for about 1 hour, before removing and cutting into 16 bars.


  1. 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.
  • Prep Time: 10 minutes
  • Category: snacks
  • Method: food processor
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