Description
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.
Ingredients
Scale
- 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
Instructions
- Line an 8×8 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.
Notes
- 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
