The Pioneer Woman Tasty Kitchen
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Homemade Larabars

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This Larabar clone tastes more like a Snickers than health food. Just four ingredients -dates, chocolate, almonds and natural nut butter – combine to create a decadent tasting snack treat that will deliver a major energy boost. As a bonus, it’s gluten-free!

Ingredients

  • 2 cups Raw Or Toasted Whole, Shelled Almonds
  • 1 cup Chocolate Chips Or Chopped Dark Chocolate
  • 4 cups Whole, Pitted Dates
  • 2 Tablespoons Natural Peanut Butter (or Sunflower Or Cashew Butter), Divided (or More, If Necessary)

Preparation

Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside.

Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped. Pour the chocolately nuts 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 in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.

Repeat these steps with the remaining dates, chocolatey nuts and nut butter.

When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. 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.

Refrigerate for at least 2 hours before moving onto the slicing surface.

To slice:

Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.

Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.

3 Comments

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awesomeanna04 on 9.13.2011

These were so easy to make and WAY to delicious! I had to hold myself back from eating 1/2 the pan! This recipe is a keeper!

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inspiredrd on 9.3.2011

We love Larabars, so I can’t wait to make these!

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Lindsay {Eighty Twenty Dietitian} on 8.30.2011

Love Love Love

3 Reviews

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moxie mama on 10.31.2013

Wow…a must make recipe for every kitchen-delicious!

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BarbDouma on 7.2.2013

My family loves these. They are simple to make and taste just like the real deal.

Profile photo of awesomeanna04

awesomeanna04 on 9.13.2011

Delicious!

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