Homemade Larabars

Homemade Larabars Recipe

The first thing I do at the beginning of each week is make a batch—or two or three—of these homemade Larabars. They’ve become
 a staple in my family’s diet and have sustained us on countless trips, fitness treks, and busy days. I predict they will become a standard in your diet, too. After all, who doesn’t love a delicious recipe that (a) has a minimal ingredient list; (b) requires no cooking; and (c) can be squished into lunchboxes, pockets, fanny packs, and backpacks for hours (umm, even days) on end? With all of the great options for dried fruits, nuts, and seeds, the possibilities for variation are boundless, and if you buy your ingredients in bulk (please do, the savings are substantial!), the cost per bar is minimal, too. This starter template is for cherry pie bars (my all-time favorite); you can start with any variation from the list or from your own imagination.

Whole dates are best for this recipe, but if prechopped is what you have (or all that you can find), you can still use them. One caveat: Prechopped dates are typically coated with oat flour and/or sugar. The coating can be removed with the soaking, but soak them separately from any other dried fruit you choose to use; because they are prechopped, they will only need 2 to 3 minutes of soaking. If they are left to soak for too long, they will begin to disintegrate.–Camilla V. Saulsbury

LC Homemade Larabar Note

Why make a Larabar when you can buy it? Well, they’re easy, for starters. And because a DIY Larabar is customizable, not to mention economical. That said, dried fruits and nuts can add up quickly, especially if you opt for organic. Buy them from the bulk bins when possible, and just remind yourself, by eating a Larabar instead of a Snickers, you’re making an investment in your health. And that’s priceless. As for that customizable part, we’re curious to hear what concoctions you create in your own kitchen. So go on, tell us your loveliest Larabar creations in a comment below.

Homemade Larabars Recipe

  • Quick Glance
  • 15 M
  • 50 M
  • Makes 6 bars


  • For cherry pie larabars
  • Mild olive oil or vegetable oil for the pan
  • 1 cup packed dried cherries
  • 1/4 cup packed, pitted, soft whole dates
  • 1 cup warm water
  • 1 cup raw almonds
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt (optional)


  • 1. Line a 9-by-5-inch loaf pan with plastic wrap and slick it with a touch of oil.
  • 2. Combine the cherries, dates, and warm water in a small bowl. (If the dried fruit you are using is already super soft and moist, you can skip the soaking step.) Let stand for 5 to 10 minutes, until the fruit is soft. The exact timing will vary according to the dryness of the fruit. Drain the fruit and pat it dry with paper towels.
  • 3. Meanwhile, place the almonds in a food processor and process until finely chopped but not pastelike. Add the drained fruit, cinnamon, and salt (if using). Pulse the ingredients until the fruit is finely chopped and blended and the Larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little bit. This could take up to 2 minutes or so.
  • 4. Transfer the Larabar mixture to the prepared pan. Place
 a large piece of parchment paper, wax paper, or plastic wrap coated with nonstick cooking spray or slicked with a touch of oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. Leave the paper or plastic wrap in place. (Alternatively, form the mixture into any size or shape you like, such as balls or mini bars.) Refrigerate for 30 minutes.
  • 5. Using the paper or plastic lining the pan, lift the bar mixture from the pan and transfer it to a cutting board. Uncover and cut into 6 bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in an airtight container in the freezer for up to 3 months (let the frozen bars thaw for 1 hour before consuming).

Larabar Variations

  • Dark Chocolate Brownie Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1/2 cup raw almonds, 1/2 cup raw walnuts, 3 tablespoons bittersweet or semisweet chocolate chips or chopped dark chocolate, 2 tablespoons unsweetened cocoa powder, and 1/8 teaspoon fine sea salt (optional).
  • Apple Pie Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup dried apples, 1/4 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw pecans or walnuts, 1 1/2 teaspoons ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
  • Cashew Cookie Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 3 tablespoons bittersweet or semisweet chocolate chips (optional), and 1/8 teaspoon fine sea salt (optional).
  • Peanut Cookie Dough Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1 cup 
raw peanuts, 3 tablespoons bittersweet or semisweet chocolate chips (optional), and 1/8 teaspoon fine sea salt (optional).
  • Pecan Pie Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/4 cup raw almonds, 3/4 cup raw pecans, and 1/8 teaspoon fine sea salt (optional).
  • Gingerbread Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1/2 cup raw almonds, 1/2 cup raw pecans, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves.
  • PB & J Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1/2 cup packed dried cherries, 3/4 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw or roasted peanuts, 1/8 teaspoon fine sea salt (optional).
  • Cappuccino Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water,
1/2 cup raw almonds, 1/2 cup raw cashews, 1 tablespoon roasted coffee beans, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt (optional).
  • Tropical Escape Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup dried, unsweetened pineapple, 1 cup warm water, 1 cup raw cashews, 1/4 cup dried, unsweetened flaked or shredded coconut, and 1 tablespoon finely grated tangerine or orange zest (preferably organic).
  • Oatmeal Raisin Cookie Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup raisins, 1 cup warm water, 3/4 cup raw cashews, 3/4 cup old-fashioned or quick-cooking rolled oats, 1/2 teaspoon ground cinnamon, 1/8 teaspoon fine sea salt (optional).
  • Blueberry Cobbler Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed dried blueberries, 1/4 cup packed, pitted, soft whole dates, 1 cup warm water, 3/4 cup raw walnuts or raw pecans, 1/2 cup old-fashioned rolled oats, 1/2 teaspoon finely grated lemon zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
  • Carrot Cake Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1/2 cup packed, pitted, soft whole dates, 1/4 cup raisins, 1/4 cup dried, unsweetened pineapple, 1 cup warm water, 1 cup raw walnuts, 1/4 
cup peeled, shredded carrots, 1/4 cup unsweetened flake or shredded coconut, 2 teaspoons coconut oil, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
  • Apricot Ambrosia Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups dried apricots, 1 cup warm water, 2/3 cup raw almonds, 1/2 cup unsweetened flaked or shredded coconut, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
  • Key Lime Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 1/3 cup unsweetened flaked or shredded coconut, 2 tablespoons fresh lime juice, 2 teaspoons finely grated lime zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
  • Lemon Pie
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/2 cup raw almonds, 1/2 cup raw cashews, 2 tablespoons freshly squeezed lemon juice, 2 teaspoons finely grated lemon zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
  • Coconut Cream Larabars
  • Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 1/2 cup unsweetened flake or shredded coconut, and 1/8 teaspoon fine sea salt (optional).
Hungry for more? Chow down on these:

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Testers Choice

Testers Choice
Testers Choice
Natalie Reebel

Oct 07, 2013

We absolutely love Larabars at our house, so this recipe was really a dream come true. Not only is it healthful, using minimal ingredients that are widely available, but it’s so easy. It only took about 10 minutes to put together. I made the cashew cookie and cappuccino varieties, and they were both outstanding. My husband mentioned he liked them better than the packaged brand. This recipe produces a snack that’s chewy and satisfies a craving for something sweet. The recipe works exactly as written. I found that the recipe is very forgiving and that the nuts in each recipe are interchangeable. (I made the cashew cookie recipe with both almond and cashews in it, while I accidently used only cashews in the cappuccino mixture.) I’d like to play with the recipe and add some pumpkin with pumpkin pie spice to the basic ingredients.

Testers Choice
Dawn E.

Oct 07, 2013

What a fantastic, healthy, no-cook nut-and-fruit bar recipe! These taste much better than I imagined they would. I mean, they were roll-your-eyes-to-the-back-of-your-head good. My family LOVED them! And it’s amazing how quickly these come together. I’ve already made them twice in one day. I make other types of granola bars, but I’d never tried Lara before, so I was excited to try this recipe. I purchased the ingredients in bulk as suggested, and I even stopped by the granola bar section to read the nutrition label on the “real thing.” Sure enough, the ingredients are very basic, just like this recipe. I first made the cherry pie, blueberry cobbler, and pecan pie varieties. Later on in the day I made the cashew version, once I found out it’s my mom’s favorite Lara flavor. All the combos are great, making it hard to pick a winner, but if I had to choose, it’d be the blueberry cobbler. This is a quick and easy and fun recipe to make. I felt like a kid in the kitchen and my husband was impressed with “my” creativity. The most time-consuming part of this recipe is wrapping the bars! My tips are as follows: Use very moist dates; it makes a huge difference. I didn’t soak my dried cherries and blueberries, as the dried fruit still felt somewhat soft and I was afraid of too much moisture in the bars. The mixture still came together in the food processor just fine. When pressing the mixture into the pan, I placed a piece of parchment paper on the bottom and pressed the mixture down into the shape of the pan, then placed another piece of parchment paper over the top of the mixture and flipped the whole bar over and back into the pan. Then I pressed out the whole length of the uncut bar, making it even and flat on both sides. I did this for all three flavors and then just stacked them on top of one another in my loaf pan with the parchment paper separating each flavor. The 3 batches stacked in my loaf pan perfectly and I popped the whole thing in the fridge covered in plastic wrap. The ingredients for these bars can be pricey, especially if making versions with pecans or dried fruit. But they’re delicious and well worth the $$$ and effort. This is an excellent recipe and I’ll be making it often.

Testers Choice
Lori Widmeyer

Oct 07, 2013

No one in my family had ever tried the store-bought version of this bar so we really didn’t know what to expect. I did soak my dried fruit because it seemed a little dry and I was surprised how nicely the fruit plumped up in just 5 minutes. I can’t imagine anything more simple to put together, so I decided to whip up a few more versions as long as my food processor was out. I had ingredients for and made the standard bars, the blueberry cobbler bars, the key lime bars, and the oatmeal raisin cookie bars. About 6 hours later, after dinner, I pulled them all out for reviews. Everyone seemed to have a different favorite, but they were all a hit. I have to admit, I do wish they looked more tasty and were easier to tell apart by appearance. (After I wrapped them in plastic wrap, I put them in separate resealable plastic bags labeled with the type.) But it’s such a simple recipe and so easy to customize to just how your family likes them. I used the same loaf pan over and over; I put the loaf pan in the refrigerator while mixing the next version, then pulled out the wrapped loaf of bars, left them in the fridge, and started over with the same pan.

Testers Choice
Joan Osborne

Oct 07, 2013

We made the dark chocolate brownie bar version and they were delicious. Although these didn’t hold together very well when I cut them into bars, they were so good. My great-niece helped me with these and I think we didn’t get them pressed into the pan as tight as we could’ve and that might’ve been the problem. I’d definitely make them again. I love that there’s no added sugar in these; the dates give them just the right amount of sweetness.

Testers Choice
Sofia Reino

Oct 07, 2013

Couldn’t wait to try these, as I love Larabars. Well, I must say that this will become a Sunday staple in our household so that each member of the family will have bars for the whole week to take to school as well as to work. Here are the ones that I decided to test, but I cannot wait to try to make the others, as well as create new ones:

Apple pie bars: This one was my 4-year-old’s favorite. Not too sweet, nice taste of apple, and similar in flavor to an apple pie.

Cappuccino bars: Oh my! This will be my to-go bar on the way to drop off the girls at school as well as a midafternoon or midnight snack. Again, it isn’t too sweet, yet has a nice coffee flavor, similar to a Frappuccino actually. (Next time I’ll make a version with 1 teaspoon cocoa added to give it a mocha flavor.)

Oatmeal raisin cookie bars: This was another favorite of my 4-year-old. Again, this has the taste you’d expect. This one felt more filling than the rest.

Blueberry cobbler bars: The taste was great and this was my husband’s favorite. The only one problem I had was that the mixture didn’t fill the 9-by-5-inch pan; it only filled 3/4 of it.

Dark chocolate brownie bars: This was my teen’s favorite. It totally has that gooey brownie taste.

In general, we loved them all. I was expecting they’d be thicker, but in a 9-by-5-inch pan, I was only able to get 1/8-inch thickness. But it’s great to learn the technique and the basic amounts of each type of ingredient so then you can start to create your own. Ones we thought of right away to try include mocha, dried banana and chocolate, and dried mango with nuts.

Testers Choice
Tracey G.

Oct 07, 2013

I have to admit that I’ve spent a small fortune on Larabars and was delighted to discover that I can make them at home at a much lower cost. I tried the dark chocolate brownie bar variation. While the overall consistency was less moist than the original, these were just as tasty with an intense chocolate flavor. Make sure to double or triple the recipe, because you’ll want to have these on hand to satisfy any and all cravings.

Testers Choice
Victoria Filippi

Oct 07, 2013

Chewy, tart, and wonderful! I chose to make the cherry pie bars because I love dried cherries. These bars are super easy to make and so healthy. I can see how you can make many variations of this delicious and nutritious snack. This would be an exceptional—and acceptable—sweet treat on a diet like “Eat to Live.” Definitely can see why the author makes a batch or more at the beginning of each week. I used whole dates like the recipe recommends and the cherries I had were quite soft and didn’t require soaking.

Testers Choice
Erin W.

Oct 07, 2013

Not only do these bars make for a great on-the-go breakfast or snack, but they can practically be made while on the go. I whipped these up as I was packing three school lunches this morning and still got everyone out the door on time. There are very few steps and no cooking involved and, as the endless options illustrate, they’re very versatile. I made the cherry pie bars this morning. At first I was a little concerned the cinnamon would overpower the finished bars, but I was wrong. By the next day the cinnamon was still there, but in the background. I’m excited to try the other flavors soon. One trick to forming these—I lined the bread pan with plastic wrap as suggested. Once I had the mixture in the wrap, I folded the excess wrap down over the mixture and then used the bottom of a second bread pan to uniformly press the bars flat.

Testers Choice
Michelle P.

Oct 07, 2013

These bars couldn’t have been easier. I made the cherry pie version because of the things I had handy in my pantry. I thought the fruit I was using was fairly moist, so I didn’t soak it in the water. Turns out it maybe wasn’t quite as moist as necessary, as the mixture wasn’t coming together at all in the processor, so I threw a couple tablespoons water into the mix and all was good. I sprayed my plastic wrap with coconut oil, pressed the mix into the pan, and placed it in the fridge for nearly exactly 30 minutes. The bars cut easily, although they were slightly sticky (perhaps I added a little too much water?). I presented them to my husband and 3-year-old for the true test. My husband said they tasted like a Christmas candy (a good thing, I think!) and my 3-year-old wanted more and more and more. A hit all around! Very few dirty dishes to deal with in the end, no hot stove, and a product that could slip by as a dessert or a breakfast bar. I’m excited to try some of the other variations!

Testers Choice
Trudy Ngo-Brown

Oct 07, 2013

This recipe is so fast and easy. And once you try some of the variations, it’s easy to improvise and try other substitutions. I made Gingerbread, Oatmeal Raisin Cookie, and Dark Chocolate Brownie, with the latter being the most popular bar at our house. Gingerbread could have used more spices–I’d up the cinnamon to a full teaspoon. I left the bar in its large rectangular shape and then cut it into 2 inch squares, and they didn’t last long enough to wrap individually! The texture of the bars was very similar to the brand-name bar. We will definitely be making these often!

Testers Choice
Robert McCune

Oct 07, 2013

Both the Cherry Pie and Pecan Pie homemade bars are so much better than the “compare to” brand-name bars! These have a fresh taste that I don’t think any commercial bar can come close to because of the time required for making, packaging, shipping, and storing. Even the most natural bars on the market always have a slightly “stale” taste to them. I have cut way back on buying them for that reason. The ingredients are what they are, and the beauty of these recipes is the fact that you can make adjustments to your own personal taste. I can see making use of chocolate and grated citrus zest in several other bars. I plan to try all the flavor combinations in the near future.

Testers Choice
Beth Price

Oct 07, 2013

Buy dates, lots of them. And then buy some more. After making the first version, you will want to try another. And another. This recipe is simply addicting and so much better than the store-bought version. I found that the bars were the right consistency when a ball formed in my food processor and the processor started dancing on my kitchen counter. The dark chocolate bars needed a tad of water to get to that stage. I used a cooking spray to slick my plastic wrap and the bars slipped right off.

  1. jeangogolin says:

    Any estimate about how many calories these add up to, knowing that there will be variations? Better yet, how many Weight Watchers points?

    • Renee Schettler Rossi says:

      Jean, I’m sorry, we don’t calculate the nutritional analysis on our recipes for a number of reasons. Although since these so closely mirror the actual bars in ingredients, you can probably get a very close approximation by looking up the numbers on each flavor that you wish to make. You’ll find the information here: http://www.larabar.com/products/larabar. Just click on the flavor that you fancy, and in the next page that pulls up, click on “nutritional info” and you’ll have all the information you want in terms of calories and fat and so forth. Most of the bars are around 190 calories. As for Weight Watchers points, if you Google search it, I’m certain you’ll find an answer. Here’s hoping you really enjoy the recipe, regardless of the numbers.

  2. Carla says:

    I’ve tried several different variations…but go back to the almond and cherry. I toast the almonds for added crunch and flavor. Fantastic for hiking or just road trips. Although not as healthy, we spread the mixture between homemade digestive cookies sometime too, yummy!

    • Renee Schettler Rossi says:

      Swell to hear it, Carla! I, too, love them for hiking and road trips, but I’m especially impressed with this sandwich you make! Many thanks for sharing…

  3. Elizabeth Moore says:

    I love figs and use them to replace the dates…seems to work just great. My grandson loves Nana’s fig bars!

    • Renee Schettler Rossi says:

      Lovely, Elizabeth! I, too, adore figs and I actually have been wondering about that. Am so glad you shared your experience, thank you! And your grandson is a lucky little guy, that’s for sure.

    • LC says:

      Fresh figs, or dried ones?

      • David Leite says:

        LC, the recipe doesn’t call for figs, but, if like some of the commenters you want to add them, I would suggest dried.

  4. Lee says:

    I made the apricot ambrosia and gingerbread bars. Both were delicious! I doubled the spices (and added 1/4 teaspoon nutmeg) in the gingerbread bars, and they turned out like gingersnap cookie dough. Wonderful!

    • Renee Schettler Rossi says:

      Terrific to hear, Lee! Many thanks for taking a moment to let us know, we so appreciate it…

  5. TKt says:

    LOVE the ideas. Cherry was fabulous and then I made my own coconut and chocolate chip version. Thank you so much for mentioning the oat powder on the chopped dates. My little one is horribly allergic to oats and I never would have thought to ask if oats were in dates!

    • Renee Schettler Rossi says:

      You are so very welcome, TKt, on all counts. Look forward to hearing what other variations you make as well as what other recipes on the site you try!

  6. Swinggcat says:

    Thank you so much for this recipe ! I tried chocolate bars with rasberries and no dates and it´s very good ! It´s the 3rd time that I try larabars and it´s the best recipe yet so thank you :)

  7. linda osborn says:

    I posted these to my Pinterest so I wouldn’t forget to make them after the holidays I made the cherry bars as written, but I did use coarse sea salt. It added a nice little sweet/salty thing going on. I loved them! As did the children….next time I’ll have to double the recipe. Can I 5 star this recipe here?

    • David Leite says:

      linda, so glad you liked the recipe. And the kids?! Thrilled they liked it, too. You’re a dear to want to five-star the recipe. We don’t have a rating system in place…yet. But I think you’re voicing what a lot of people would like. So we’re going to mull it over. Thanks!

  8. jenna says:

    I just made these, they’re awesome! Thanks for sharing!

  9. Cindy says:

    I made the blueberry cobbler bars, but I only had half a cup of dried blueberries. I used half a cup of raisins in place of the rest of the blueberries, and it tasted great! Exactly like blueberry cobbler!

    • Renee Schettler Rossi says:

      Cindy, terrific! It’s remarkable, isn’t it, how uncannily close these bars come to tasting like the real deal?! I mean, I guess I shouldn’t be surprised, since we’re talking about real ingredients. But you know what I mean. Anyways, we so appreciate you taking the time to share your tweaked version of the recipe with everyone!

  10. Laurie says:

    Hi, your recipes look great. Question is this. I love carrot carrot cake and lime, but not coconut. If I leave out the coconut in the carrot cake and lime bars, will I need to add anything yo help bind the bars? Or, does the coconut just serve as flavor/texture here (like chocolate chips do in other recipes without otherwise changing the ratio of nuts to fruit). Thanks.

  11. Candice says:

    Thank you, thank you, thank you!!! I recently tried the Cherry Pie version and can’t stop obsessing about them. I cannot wait to try out this (and other) recipes!

  12. Amanda says:

    Wow. Thank you so much for another wonderful recipe. I’ve been looking for a good LARA recipe and this one is perfect. So delicious and handy.

  13. Joseph says:

    These are amazing/delicious. However, mine came out very soft and didn’t hold together very well. Sort of a cookie dough consistency. Any tips? Thanks for the article, I am a huge Larabar fan and this is awesome.

    • Beth Price says:

      Hi Joseph, so glad that you enjoyed these- they are one of my favorites as well. The bars do come out a bit softer than a normal larabar but they should hold together. Did you presoak your fruit? You might want to eliminate this step in the future if your fruit is soft. The extra moisture could be the culprit.

  14. Kelly Savaria says:

    Hhhmmm. I have a partial bag of date sugar that I’m trying to figure what to do with. This is dried out, pulverized dates in a bag. Do you think I could use this in place of the whole dates? What proportion and how much would I hydrate them?

  15. Kelly Savaria says:

    I also have some pistacios and cranberries to use up – may try this combination once I’ve tried a few of the others and get the hang of it. :-)

  16. AJ says:

    My boyfriend and I tried the cappuccino, blueberry & coconut cream (this one with half the water). They’ve been in the fridge for an hour and still are just paste-like. The flavor is good but not what the texture should be. :(

    When we did the first batch, we left out the water accidentally, it seemed like a perfect consistency. Is the water more to make it blend better? Can we just leave it out all together?

    • Beth Price says:

      Hi AJ, you can certainly leave the water out, especially if your dried fruits are particularly moist. Have a bit of water on hand when you start blending just in case you need a touch more moisture.

  17. Jasmine says:

    Where is the best place to buy the dates? And how much do they usually cost per lb?

    • Beth Price says:

      Hi Jasmine, I usually can find the dates at my local grocery store in the produce section. As far as the cost, I don’t remember offhand-perhaps someone else has bought some recently and can chime in?

  18. Kelly says:

    Howdy, just wondering if there is any substitute to the nuts? I am assuming they are required for the consistency and bulk? They sound wonderful and great for school except that our school has a no nut policy. Thank you.

    • Beth Price says:

      Hi Kelly, you might try using seeds in place of the nuts, perhaps sunflower seeds? This is a fun recipe to play around with using different ingredients and proportions.

  19. Lauren says:

    Do you think it would work if I used a blender instead of a food processor since I don’t have one?

  20. Nancy says:

    Help, I think I did something wrong. I love LARA. I found these recipes and got so excited. I went out and bought a bunch of the ingredients. Last night I made an evening of making a bunch of them: Tropical Escape, Lemon, Blueberry, Apricot, and Walnut (instead of Pecan). I clearly did something wrong because all of them are super gooey. I put them in the fridge for 30 minutes, as instructed, but I took them out and tried to cut them and they just ended up sticking to the knife. So I put them back in the fridge for an hour…no change. So I put them in the freezer overnight. I’m able to cut them now, but when they start warming up they are so sticky and gooey that it’s hard to eat them. What did I do wrong? By the way, they ALL taste great!

    • Renee Schettler Rossi says:

      Nancy, I suspect it has to do with the moisture in the dates. Every once in a while I get a batch of dates that are incredibly moist. I’m wondering if perhaps that happened to you. I assume that you did the rehydrating step? Perhaps it just wasn’t necessary with the dates that you found. Next time, and I sincerely hope there is a next time, skip the rehydrating step. As for your current stash, to make it easier to slice them, keep ’em in the fridge or freezer and slick the blade of the knife with a mild-flavored olive oil prior to slicing, and reslick it in between each slice. (I dab a paper towel in some oil and use it to rub the blade.) Let us know how it goes!

    • debra says:

      same thing happened to me. theyre super gooey but taste good. maybe ill freeze it like you did.

  21. ELZ says:

    thanks so much for the recipes! do you use fresh or dried dates?

    • Renee Schettler Rossi says:

      You’re very welcome, ELZ! As for the dates, it’s sorta a trick question, as most dates you find in the produce aisle are “fresh” yet look sorta wrinkled and dried. But those are the ones you want, the “fresh” dates which come whole and which you’ll need to pit, if they’re not already pitted. Medjool are lovely, but you can any variety that are available to you. Let us know how it goes!

  22. Dawn Braun says:

    Could this recipe be made without a food processor? I have a blender and a simple mixer.

  23. jessica says:

    These are so easy to make and absolutely delicious!! I made the dark chocolate brownie bars…so heavenly! :) I will only say that cutting them into six pieces makes huge bars. I cut mine into nine pieces and still felt like they were a little big. Might do twelve sections next time.

  24. ariel says:

    Has anyone tried to make them with fresh fruit? I just picked a bunch of blueberries and would rather just use them instead of going through the whole dehydration process!

    P.S. I have made these lots of times and they are always delicious and wonderful–thank you for the recipe!

  25. Bita says:

    I just got into Larabars recently and I love how natural and simple they are! I’m so happy I found this recipe so I can make them at home and add my own taste to the mix :)
    Thank you!!

    • Renee Schettler Rossi says:

      You’re quite welcome, Bita! We swoon to Lara Bars for the exact same reasons. Would love to hear what creations you come up with…

  26. Jess says:

    Gah! These are perfect! I made the cherry pie bars this afternoon and both I and my 9-month-old loved them (to be fair, she mostly just smeared it on her face, but she seemed to be enjoying herself). I then ran out and spent a small fortune on ingredients to make more. No wonder the “real” things cost so much!

    • Renee Schettler Rossi says:

      Jess, this is so lovely to hear! We really appreciate you taking a moment to let us know. Wish we had a picture of your daughter enjoying the Larabars—how adorable! And yeah, the ingredients aren’t inexpensive, but you get to make them exactly as you like, which is in its own way sorta priceless. Do let us know what concoctions you come up with next—and maybe even send pics of your daughter enjoying them!

  27. Skye says:

    So, I’ve never actually had a Lara bar. But this looked good, so I tried it, but it’s been sitting in the fridge for over 30 minutes and it’s still very much still a paste. It’s firm, but it doesn’t seem like a “bar.” Is that normal? I don’t want to start cutting it up if I’m supposed to leave it longer…

    • Renee Schettler Rossi says:

      Hey Skye, that sounds about right. Commercial Larabars are very bendy and moist. Did you soak your dates in water, perchance? It’s possible they perhaps didn’t drain quite enough and that’s lending a touch of extra moisture to the resulting bars. I’d say give ’em a nibble…and please let me know what you think.

      • Skye says:

        Thanks for the speedy response! I think I just wasn’t sure what to expect since I’m not that familiar with these bars, but it held together well enough for my 16-month-old to eat some. She deems it a success. :-)

        • Renee Schettler Rossi says:

          Woohoo! Success of the highest sort! Many thanks for letting us know, we’re so glad you have yet another healthful something for your daughter to enjoy. We have an entire Mom 911 section full of recipes that may appeal to all ages, in case you need more ideas as she hones that palate of hers…

  28. maria says:

    So excited to make these since I just discovered Larabars. Question—is there a reason you don’t add coconut oil to the coconut ones? I know the company lists them as an ingredient and it’s so good for you I would love to add it!

    • Renee Schettler Rossi says:

      Maria, we didn’t include coconut oil in the coconut ones only because the original recipe from the book Power Bars didn’t include it. I suspect the recipe omits coconut oil simply because these bars tend to be quite moist, especially if you soak your dates, and there was probably no need for additional liquid. But flavorwise, the inclusion of coconut oil is certainly not going to hurt anything. I suggest you mix everything else and then add coconut oil a little at a time, mixing as you go and keeping a close eye on the consistency. And then kindly let us know how it goes!

  29. Darcel says:

    Hi there, I’m excited to try these, but noticed there nuts in every flavor. I’m guessing its to help keep form, but is there anything I can sub in, since schools are nut free zones and I really want to make these for lunches?!?!

    • Renee Schettler Rossi says:

      Darcel, that’s an excellent question. I think the nuts are there for form, as you say, so that the bars doing become too gooey and sticky with nothing but fruit. It may as well be for texture and also perhaps to offer some fat and protein to balance out the carbohydrates in the fruit. I love the way you’re thinking, but I hesitate to offer a substitution that we haven’t tried ourselves and know beyond a doubt that it works. Perhaps someone else out there reading this has some ideas?

  30. Samarium says:

    I’m gonna try this recipe using coconut oil…who in the world still uses vegetable oil how unhealthy please change that? :/

    • Renee Schettler Rossi says:

      Coconut oil is a lovely choice, Samarium, although there are many healthful vegetable oils that are readily available, including sunflower, safflower, and grapeseed oils. Still, I fully appreciate where you’re coming from and appreciate you taking the time to chime in. Hope you enjoy the bars as much as we do!

  31. jamie says:

    I made the brownie version today and subbed pumpkin seeds and sunflower seeds for the nuts as my son is allergic. They were great! Thanks for the recipe!

    • Renee Schettler Rossi says:

      Brilliant substitution, Jamie! And so lovely to hear that it worked so well. We’re thrilled to hear it.

  32. Ozzy says:

    Hello, just getting to know Lara Bars as part of my nutrition plan, like the idea of making them instead of buying. If I have amaranth could I use it? Anything I need to do to the grain before using it? Thank you!

    • Renee Schettler Rossi says:

      Hi Ozzy, welcome to the wonderful world of food that’s satiating as well as healthful! These bars are ridiculously convenient to have on hand, super easy to make, and, as you’ve already realized, almost endlessly customizable. If you’re referring to puffed amaranth that you find in the cereal aisle of the grocery store, then go ahead and stir it right into the mixture, although I fear it may get a touch soggy. If you’re using the uncooked grain, then my best guess is you’d want to gently simmer it until tender in a pot of water (just use a lot of water, as you would pasta, and drain the excess off after cooking) and then rinse it under cool water and let it drain before using…or, if you like a little crunch, you could let the uncooked amaranth grain sprout overnight in water (you can find instructions online). Love if you’d let us know how it goes!

  33. Julia says:

    Thank you so much for the easy recipes. I had been spending a fortune on these bars and I am really happy to see how easy and also less expensive it is to make them at home. Tried 3 flavors and froze them in “weekly portions.” I used 1 cup almonds and 1 cup dried figs (soaked for 10 minutes) and gave the bars a North African tang by adding 3/4 teaspoon each ground cinnamon and ground ginger and 1/8 teaspoon grated nutmeg plus the zest of 1 orange. Thank you!!!

  34. Jaime says:

    Loved the recipes, tried the cherry and apple today, delicious. Am lucky to be surrounded by cherry and apple orchard and I dried a lot this summer…will be making these again.

    Larabars Recipe

    • Renee Schettler Rossi says:

      Jaime, I envy you your stash of home-dried fruit—what a luxury! Lovely to hear you’ve found a perfect use for the fruit.

  35. Silke says:

    Oh these are a thing of beauty! I made them with mixed nuts, dates, dried white mulberries, meyer lemon zest, some meyer lemon juice as all the fruit was quite soft but needed a tiny bit more moisture to come together, and vanilla. So good. What’s the best packaging to take them on a trip? Wax paper?

    • Renee Schettler Rossi says:

      Silke, that sounds lovely. (Dried white mulberries! Swoon!) As for packing them for a trip, yes, I would think wax paper tightly folded around, perhaps then placed in a plastic resealable container that you don’t seal.

      • Silke says:

        Didn’t have wax paper so I used parchment. Decided to whip up the cappuccino ones after looking at the original ones, and reading Sofia’s comment. Man, they are addictive! They’ll make perfect travel food! Who needs airline food?

        • David Leite David Leite says:

          Right, Silke?!

          • Silke says:

            So – they traveled extremely well, and nourished me on my trip and on the slopes. Since I’ll be at a conference next week where it’s always questionable what I’ll get to eat I have just made two more flavors: A Turkish coffee version of the cappuccino with vanilla and cardamom, and something close to the Tropical Escape bars, but with some almond.

            I found that it was easy to adjust the consistency with a bit of liquid (Makers Mark for the Turkish coffee, tangerine juice for the tropical one), and when it gets too muddy I just add a bit more nuts or coconut. Can’t wait for an excuse to eat them!

  36. rachael young says:

    Any way most of the recipes could be made without nuts?? I am severely allergic to peanuts and tree nuts??

    • David Leite David Leite says:

      rachael, we didn’t test it that way, so I don’t want to hazard a guess. The nuts give texture and body to the bars, otherwise it’s just a thick fruit roll-up. I wish I could be more help. But there is this nut-free pseudo Larabar. Again, we didn’t test this, so I can’t vouch for it.

    • Lis says:

      We have used rolled oats in place of nuts in a 1:2 ratio (nuts to dates). I usually add some chia seeds on top for texture and roll them in. It works nicely and is very filling. We’ve also used oat bran and prunes with cinnamon and coconut oil for my elderly father to, um, get things moving. I have to resist eating them myself because they are frigging delicious.

    • Margaret J says:

      I saw another DIY Lärabar post elsewhere where sunflower seeds were suggested as a substitute for the nuts. That would give you a similar texture, and also give you the protein and fat you get from nuts.

  37. Nita says:

    Thank you so much for the recipes. They are amazingly delicious. I love Larabars and can say I’m excited to make my own. YUM. I literaly have to start my morning with one and my coffee. It feels amazing knowing what you put in your body.

  38. Anne Haines says:

    Just made these today for the first time. I never had a food processor before, so bought one to make them (a Hamilton Beach model with the scraper.) I used almonds, dried cranberries, dates, walnuts, golden raisins, and ground flax seed, and added some vanilla because it seemed too dry at first (didn’t soak the fruit) and then it was too sticky so I added more walnuts. Still a little sticky, but next time I will know. I used some small rectangular aluminum pans as molds and lined them with plastic wrap (I think my husband gets Tastykakes in them) maybe I can wean him off the Tastykakes with this! They came out great. Thanks for the inspiration!

    • Renee Schettler Rossi says:

      You’re very welcome, Anne! Lovely to hear you’re hooked on them, just like we are. This is one of those recipes that is more like a blueprint, as you’ve already realized, because you can make these in so many different ways. Really appreciate you taking the time to let us know how well this worked.

  39. Meghan says:

    Oh. My. Wow! These are so good! I made the cashew cookie ones and they might have been even better than the “real thing!” This is my question…has anyone ever tried subbing protein powder in for the ones that use cocoa powder (like the dark chocolate recipe)?

  40. Anne says:

    Any reason the blueberry bars are not made with cashews, like the Lara blueberry bars are?

    • Renee Schettler Rossi says:

      No particular reason, Anne. They tested very well as-is, but feel free to swap cashews and see what you think…

    • David Leite David Leite says:

      Anne, that’s the way the recipe is printed in the book. But I’m sure you can substitute raw cashews for the walnuts or pecans.

  41. Ashley says:

    Hello – So glad I stumbled upon this as I cannot keep spending the money on the real deal. How long does a batch of the homemade Larabars last? Any info would be great. Thanks

    • Renee Schettler Rossi says:

      We’re glad you stumbled on the recipe, too, Ashley! To be honest, ours haven’t lasted long enough to go stale, so we can’t say for certain. If you wrap them tightly in plastic wrap or stash them in a resealable container, they ought to last at least 1 week if you keep them in the refrigerator. Curious if any other readers who see this have had them last longer than that? If so, kindly let us know!

  42. Arvid Curtis says:

    I didn’t see a recipe for the “banana bread” bar. Have you made those and have the recipe for them?

    Thank you,

    • David Leite David Leite says:

      Arvid, alas, we didn’t. So sorry….

    • Renee Schettler Rossi says:

      Arvid, we don’t have that variation yet. But thanks so much for inquiring. We have our recipe testers working on it and hope to get back to you with the proper proportions of dates, nuts, and bananas very, very shortly. Stay tuned!

  43. Zoe says:

    Hi. I’d love to try these bars. The accolades has me very excited. I’m just wondering if I use raw almonds with the skins or blanch them to remove the almond skins?

    • Renee Schettler Rossi says:

      Either should work fine, Zoe, unless you have diverticulitis or some other condition which could be irritated by the skins. If it was me, I’d save myself the trouble and just use ’em raw. Would love to hear what you think after trying the bars!

  44. eva vincent says:

    Delicious! I made oatmeal raisin cookie balls. I used a blender. I blended the dry ingredients first and then put them in a bowl. I blended the raisins and mixed them by hand with the dry. My small blender doesn’t mix nuts and raisins well.

    Larabars Recipe

    • Renee Schettler Rossi says:

      Excellent trick turning these into oatmeal raisin cookie balls, Eva! Or, as I’d like to them of them, breakfast cookies…

    • Gina says:

      What size did you make your cookie balls? And how many did it make with 1 recipe of the Larabars?

      • Renee Schettler Rossi says:

        Excellent question, Gina. Eva, do you happen to recall? Many thanks, both of you.

  45. Gina says:

    Would it work to use almond butter in place of some of the almonds? I know that would produce a different consistency, but don’t know if I want to try it w/o knowing for sure if it will work! :)

    • Renee Schettler Rossi says:

      Gina, we haven’t tried the recipe with that substitution, and I hesitate to say anything because I haven’t experienced it myself. If anything, I’m concerned it’s going to be too wet and you may not get as even a distribution of the almond butter as you would with small chunks of processed almonds. I just don’t want to encourage you to do it and then have you be disappointed. But if you do try the recipe with that modification, kindly let us all know how it worked.

  46. Kirby says:

    I really appreciate you posting this recipe. I love these bars and they are a natural and healthy alternative to other types of bars which often contain unnecessary sugar and fats. These are gluten-Free, too. And they’re delicious. I use a Vitamix since I don’t own a food processor. If I’m only using the dates then I don’t add any water. Ironically, if I soak the dates, then it doesn’t blend very well due to the extra moisture. My favorite flavors that I’ve made so far are the oatmeal raisin bar, the brownie bar, and the cashew cookie bar. There’s just something about the cashew bars that I really love.

    • Renee Schettler Rossi says:

      Kirby, how lovely to hear that you care for these bars as much as we do! You just listed a couple of my favorite variations, too. Especially the cashew bars. As you said, there’s just something about them… Looking forward to hearing which recipe on the site you try next!

  47. Bristol says:

    Hi everyone! I am so glad I ran across this page! My husband and I are addicted to Larabars and make it a tradition to eat one every morning together. These can get rather expensive at 60 per month for the both of us! I am so excited to try these recipes I am going shopping today! I do have a quick question about the dried fruit however. Do I need to purchase dehydrated fruit or completely dried fruit? Thank you so much!

    • Renee Schettler Rossi says:

      Bristol, how lovely that you and your husband breakfast together each morning! Not enough of us make the time to do that. I think you’ll really like this recipe and its variations. You’ll end up spending quite a lot initially on nuts and fruits, but they will last you through many, many breakfasts. Just regular dried fruit will be perfect. Good luck and let us know how it goes…

  48. Trudy says:

    I absolutely love these! I have been making them for a few weeks now and sharing them at work. My co-workers now come to my desk looking for a healthy snack. I have shared your website with many and hope that more people catch onto how easy, economical, and healthy these are to make. Thanks so much!

    • Renee Schettler Rossi says:

      That’s terrific, Trudy! You are so very welcome. And thanks, too, for sharing our website with others. I hope you’ll take a look at the rest of our recipes, we have a lot of other recipes for things that taste spectacular and are actually healthful. (We also have lots of recipes that taste spectacular but are for the occasional splurge.) Looking forward to hearing what you try next!

  49. Cyndi says:

    I have made over a dozen batches of these bars and they’re all terrific BUT yesterday I made a batch and put them in the fridge and I forgot to cut them in half an hour. They crumbled when I finally did. Anyone have any ideas on how to save these three batches of blueberry?

    • Renee Schettler Rossi says:

      Cyndi, I’m sending your query out to our 100+ home recipe testers in the hopes that one of them will have a solution that’s worked in the same situation. Until then, the only thing I can think to try is perhaps taking a clean kitchen towel, running it under really hot water, wringing it dry, and then placing it in a large resealable plastic bag. Take the pan of bars (or, if you’ve already cut everything, then a plate containing the sliced bars) and place it on top of the hot damp towel and seal the bag. You don’t want the bars to come in contact with the damp towel, you simply want it to humidify everything. It’s all I can think of at the moment but will let you know should I come up with anything else. I guess worst case scenario can you crumble the bars and treat it like granola?

  50. Gail says:

    I am traveling for 2 weeks and would like to take these with me but am wondering if they can be unrefrigerated. After all, larabars are not refrigerated. What do you think? Thanks!

    • Renee Schettler Rossi says:

      Yes, they’ll be fine unrefrigerated, Gail, as long as you don’t leave them in your glovebox while traveling through a hot and humid climate! I would wrap each bar individually or slip each one in a snack-size resealable plastic bag, though, because they may stick to one another if you’re not in a cool, dry part of the country. Safe and spectacular travels!

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