Ingredients
Scale
- Peanut Butter Snack Bar
- 1 cup chopped dates (it’s cheaper to buy them whole, plus they tend to dry out a bit if they are pre-chopped.)
- 1 1/2 cup chopped peanuts.
- 2 TBS unsweetened cocoa powder (optional)
- pinch of salt
- Chocolate Almond Cherry Bars
- 1 cup whole almonds
- 2 Tablespoons cocoa
- 1 1/4 cup dates
- 1 cup dried bing cherries
Mexican Chocolate Snack Bars
- 1 1/4 c chopped dates
- 1 c toasted almonds
- 1/2 c toasted walnuts (toast nuts in a pan on medium high heat for a few minutes)
- 3 TBS unsweetened cocoa powder
- 1 tsp cinnamon
- pinch of salt
Blueberry Snack Bar
- 1 cup pitted dates rough chopped
- 1 cup dried blueberries (or other dried fruit such as cherries, apricots, cranberries)
- 1 cup nuts such as walnuts or pecans
- Zest of 1/2 a lemon (optional depending on type of fruit used)
- 1/4 teaspoon cinnamon
Instructions
Same directions for all the variations:
- Place all ingredients in a food processor.
- When they come together into a paste, you’re ready.
- Line a loaf pan with parchment, and press the mixture into the pan.
- Remove paper from pan, and slice into bars
- store in airtight container inside the refrigerator or freezer.
- Each recipe makes 8-10″ larabar” sized bars, but as you can see from the picture above, I prefer to cut the recipes into 16-20 bars each. You can always have two if needed, but one is usually good for me.