Here’s how to make your own homemade larabars with almonds, dates, and all your fave ingredients and variations—including chocolate, coconut, and apple pie. They’re paleo, whole30, cheap, easy, gluten-free, and awesome.
Why make homemade larabars when you can instead buy them? For starters, they’re easy. They’re economical when you buy your ingredients in bulk. They’re eminently easy to customize. They’re easy to stash in purses, pockets, backpacks, office drawers, and anywhere else you keep your quick snack fix. And they’re paleo and require a ingredient of just a few items. Although we think the biggest reason these homemade larabars are so darn indispensable is because they taste ridiculously terrific. The recipe that follows is for cherry pie, but we’ve also included variations beneath the recipe for dark chocolate brownie, banana bread, pb&j, cookie dough, apple pie, and more. Or rely on your own imagination. Let us know your loveliest creations in a comment below. Originally published October 7, 2013.–Renee Schettler Rossi
What Type Of Dates Are Best For Homemade Larabars?
Whole dates are best for this homemade larabars recipe, but if prechopped dates are all that you can find in stores, go ahead and use them. You’ll need to soak prechopped dates separately from any other dried fruit you may use in this recipe because they only need 2 to 3 minutes of soaking. (If they’re left to soak for too long, they’ll begin to disintegrate.) And not to worry if your prechopped dates come coated with oat flour or sugar. The coating will rinse away with the soaking water.
Homemade Larabars
Ingredients
- For cherry pie larabars
- Mild olive oil, vegetable, or coconut 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)
Directions
- 1. Rip off a large piece of parchment paper or plastic wrap, press it into a 9-by-5-inch loaf pan, and, if using plastic wrap, slick it with a little oil.
- 2. Combine the cherries, dates, and warm water in a small bowl. 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. (If the dried fruit you’re using is already super soft and moist, you can skip the soaking step.)
- 3. Meanwhile, place the almonds in a food processor and process until finely chopped but not paste-like.
- 4. Add the drained fruit, cinnamon, and salt (if using), to the food processor and pulse until the fruit is finely chopped 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. This could take up to 2 minutes.
- 5. Transfer the larabar mixture to the prepared loaf pan. (Alternatively, you can form the mixture into any size or shape you can imagine. Go a little crazy.) Place a large piece of parchment paper or wrap slicked with oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. (If you have a second loaf pan, you can nestle it inside the first and press the pan down to evenly flatten the mixture.) Leave the paper or wrap in place. Refrigerate for 30 minutes.
- 6. Using the paper or wrap hanging over the edge of the pan, lift the bar mixture from the pan and transfer it to a cutting board. Discard the paper or wrap and cut the rectangle into 6 bars. Tightly wrap each bar in wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months (let the frozen bar thaw for 1 hour before attempting to bite into it).
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). [Editor’s Note: The use of peanuts makes this version not acceptable on the whole30 plan.]
- 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). [Editor’s Note: The use of peanuts makes this version not acceptable on the whole30 plan.]
- 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 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, 2 tablespoons fresh 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).
- Banana Bread Larabars
- Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup raw or dry roasted almonds, 1 cup dried bananas, and 1 cup Medjool dates.
Recipe Testers Reviews
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 accidentally 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.
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. And I recently made the banana bread variation as well and it was soooooo good! I dried my own bananas in the oven because I don't have a dehydrator. (I sliced 3 bananas into 1/4-inch rounds, spread the slices out onto greased parchment paper—don't skip this step—and stick them in the oven at 175°F for 2 hours. My yield was 1 cup unsweetened dried bananas that were floral, sweet, and addicting!)
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 3 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.
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.
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.
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.
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.
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.
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.
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!
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!
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.
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.
I made these in response to a reader's request for a Cinnamon Roll Larabar. Based on the ingredients list in the reader's comment, dates are the primary ingredient followed by the nuts then raisins. So I prepared the recipe using the formula below and it came out very nice. The raisins and dates were very moist so I didn't need to soak them and had no problem processing them. The bars had a nice cinnamon flavor and the walnuts gave them that cinnamon flavor. My youngest said they tasted like cinnamon toast crunch so I think they worked out well. I cannot tell how close they are to the real thing because I've never had them, but through some Googling and simple math my recipe ends up having roughly around 212 calories per each of the 6 bars, which is very close to what the reader said the real Larabars contain.
200 g Medjool dates (1 cup, tightly packed)
60 g walnuts (3/4 cup)
60 g almonds (3/4 cup)
55 g raisins (1/4 cup tightly packed)
2.5 tsp cinnamon
pinch salt
I tried to replicate the the Cinnamon Bars Larabar and used the following amounts ad soaked the dates and raisins for about 5 minutes before formed them into balls instead of bars. There was no problem with them holding together. The taste is good but the bars need more cinnamon.
100 g dates
35 g raisins
35 g almonds
50 g walnuts
1/2 tbsp cinnamon
1/8 tsp kosher salt
The total weight of mixture was 220g. Larabars are around 45 to 50 g per bar, so this would make around 4 1/2 Larabars. The nutritionals for 4 1/2 bars would be 206 kcal, 11.1g fat (1 g sat fat), 19 g carb (4.4 g fiber, 15.7 g sugar), 4.3 g protein.
Based on that info, if you decrease the almonds to 25 g and increase the dates to 112g, you get pretty spot on nutritionally. Just add more cinnamon!
201 kcal, 10 g fat, 0.9 g sat fat, 20.4 g carb, 4.3 g fiber, 17.5 g sugar, 3.9 g protein.
In response to a reader request for Cinnamon Roll Larabars, I used the master recipe for homemade Larabars above and made the following changes:
1 cup golden raisins
1/4 cup dates
1/2 cup almonds
1/2 cup walnuts
2 1/2 tsp cinnamon
1/8 tsp sea salt
I used the same method listed in the recipe. I soaked the dates and raisins to soften. I needed quite bit of cinnamon to get that “cinnamon swirl” taste to come through. I found the bars to be delicious, filling, and nutty and cinnamon-y just like a cinnamon bun!
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
On a recent trip to the USA a friend introduced me to Larabars. This site has been great in making available the recipes so that we can all make our own. This is a recipe that makes a delicious Christmas flavoured bar:
Plum Pudding Bars
Nothing needs to be soaked.
When making a single recipe you can roughly roll the mix, roll it in baking parchment then press it firmly flat, unroll and tidy it up if needed then squash again. Ready for chilling.
Susan, we’re at a loss for words. (And it takes A LOT to make us forget our words!) Thank you for sharing this lovely Larabar recipe! We are always receiving requests for more variations and this one looks lovely as can be. Thank you, thank you, thank you! We can’t wait to try this! Wishing you and yours all the best!
Thanks for this recipe! I make a double batch of the date choc larabars regularly for school. I replace nuts with seeds (pepitas, sunflower, chia, sesame and linseeds), leave out the choc chips and double the cocoa. Then I roll them in cocoa (my favourite) or coconut (the kids favourite – like lamingtons – it’s an Australian thing). Then I freeze them and pop them in their lunch boxes a couple of times a week. It’s their favourite school snack!
Linda, I love everything about what you wrote! Really clever tweaks, we appreciate you sharing them with us and other readers. Your kids are lucky to have a caring and creative mom! Looking forward to hearing which recipe on the site you fall in love with next…!
I made the key lime recipe and I’m not sure what happened but they turned out gooey and sticky. They taste amazing but the consistency is definitely off and one of my dates didn’t get completely blended before I had to turn it off for fear of it all turning to cashew butter. I made the cherry pie ones right before and they were just right! What did I do wrong?
Julia, dates vary pretty dramatically in moisture content. I’m wondering, did you happen to soak your dates? If they were already fairly moist, the added water may have been the culprit. Kindly let me know and we’ll continue to troubleshoot from here…
Mine are very soft, how would i make them firm up? TYIA
Sean, I would try to remove more water from the soaked dried dates.It could be that the dates you had were already sufficiently moist before plumping them in water (the consistency of dried dates varies pretty dramatically) and so maybe you don’t need to give them a soak? As for the batch that you have, if you refrigerate them, they should firm a little. I hope this helps!
I’ve made before but this time I did cranberry, orange with dates.
Apple cinnamon raisin, walnut
And third one was apricot, chia, date
Lovely, Rebecca! Thank you so much for sharing your ideas!
Made the apricot, the oatmeal cookie, and now the blueberry cobbler. Looking forward to my version of the carrot cake, coconut cream, and banana bread, as well as cherry pie. My question is, are the bananas the dried chips? Not seeing any other type at my several stores.
Wonderful, Rhea! We love this versatile recipe! If you can find the dried bananas that are whole chunks that are still soft and slightly sticky, that would be ideal.
The “dough” is so runny. Almost like pancake dough. What can I do?
cathe, honestly, I’m not sure. Something is wrong, clearly. Pancake batter is very runny. This recipe doesn’t create a runny mixture. Did you substitute anything? Or, perhaps, try to scale up the recipe?
Cathe, did you soak the dried fruit in water? And if so, did you drain the fruit and pat it dry as we instruct? As for what to do now, I suggest you place a strainer or colander or fine sieve over a bowl and dump the mixture on top of it and let it drain for several hours or even overnight. Discard the liquid. I’m hoping the strained solids have a consistency that you can work with. Kindly keep us posted…
I am in love with Larabar’s Mint Chip Brownie, but dang gone it, it’s expensive even at Wal-Mart’s prices. I am new here, and would love to give your Larabar recipes a try. My favorite flavor is this Mint Chip Brownie. The ingredient list is as follows: Dates, Almonds, Semisweet Chocolate Chips (unsweetened chocolate, sugar, cocoa butter, vanilla extract), Cashews, Cocoa Powder, Peppermint Oil. Could you kindly come up with a recipe for me to follow? Thanks SO MUCH in advance!
Hi Marian, welcome! I hope you like the site. We don’t come up with custom recipes for readers. The cost is exorbitant, and the time requirement is substantial. But we have logged your request, and if we see a recipe for the mint bars that tests well, we’ll post it. Hope you understand.
I love all the variations. I am planning on restarting my 2nd whole30 tomorrow (did so well for 2.5 weeks and then just crashed and burned, but plan to get back on the horse again and do the full 30 days). Here in the Netherlands we don’t have lara bars, but we do have Nakd bars, which is the same thing – I love them and figured I’d try my hand at making my own. I’m going to try to pecan pie, gingerbread and carrot cake ones this weekend. And post whole30 I’m trying the blueberry cobbler ones.
Michelle, I wish you luck on Whole30. I did it several times and benefited greatly each time.
HI…wondering if anyone can tell me what the conversion might be if I’m using homemade date paste as opposed to just dates. I’m assuming it would be the same, but just want to confirm before attempting to make them. Kids don’t like the texture of the dates, so had to make the paste so it wouldn’t be an issue….Thanks so much!
Vicky, I would use just a little bit less than what the recipe calls for. The equal amount of paste might make the bars too sticky. You can always add more if you feel it’s needed.
I made the pbj ones and the lemon ones. The pbj ones turned out great, my husband liked them better than the store bought! However, the lemon ones were very soft and wouldn’t combine for some reason. Just checking – the water is only for soaking the fruit right? Not to add to the mixture?
Bridget, wonderful to hear about the PB&J Larabars! As for your question, that’s correct, the water is only for soaking the fruit. You used the same dates for both types, yes? Because different dates, depending on the variety and how old they are, will have slightly different water contents which would affect the final texture. I’m going to ask those who tried the lemon ones and see if we can come up with some answers for you…
Our bars are not sticking together so well, they’re very crumbly. We didn’t soak the dried fruit because we thought it was moist enough. Any recommendations? This was our first time making the bars. They are very delicious. Thanks for posting homemade Larabar recipes. Yummy!
Cathy, you’re very welcome! It sounds like your bars need just a touch more moisture. Next time I’d briefly soak the dried fruit before mixing everything together. Sooooo glad you found the taste to be pleasing, though!
Larabar just released a special edition CINNAMON ROLL bar! As luck would have it, the store only had an empty box left…So I snagged a photo of the ingredients. Can you give me what you think the ingredient measurements are? Thank you! Here they are in order: dates, walnuts, almonds, raisins, cinnamon and sea salt. Each bar is 200 calories, 10g fat (1g saturated), 24g carbs (dietary fiber is 4g and sugar is 18g) and protein is 4g.
Kristine, thanks for the challenge! We just asked our recipe testers to experiment with this in their home kitchens and we’re posting their comments here shortly. Look for the comments from Elie, Shauna, and Sarah. I also emailed you each of their versions. Kindly take a look, give it a try, and let us know which version you chose and how you like it!
Made the apple pie ones today. After 30 minutes, they are still gooey…After 4 hours, still not hardening. Did I do something wrong?
Chris, we’ve found that different dates have slightly different moisture content and this can affect how sticky the resulting bars may or may not be. Did you soak the dates or did you use them as-is?
Great ideas and recipes! One thing to add~be very careful when you say these are Whole30 Paleo compliant. Peanuts are not allowed and you would never use vegetable oil. I would replace that with coconut oil. Other than that, I am going to give this a try! Thank you for sharing!
Thank you, Sharilyn! We will clarify our wording accordingly! I’ve read conflicting things regarding some ingredients and whether they fit on whole30 but will err on the side of caution!
I love these so much…and instead of oiling a sheet of plastic wrap, I use my silicone Perfect Petite pan to make the perfect bite-size bar, then just pop them out and refrigerate. No oil, no cutting, and perfectly sized for snacks and lunchbox treats!
Perfect! Many thanks for the trick, Laura, and for taking the time to let us know you love these as much as we do! Looking forward to hearing which recipe on the site you try next…
Leave out all the water. They will last longer at room temp and be firmer. The basic formula is thirds: 2/3 c dried fruit (usually have dates and another for flavor), 1/3 c nuts, then whatever (concentrated or dry) flavors like vanilla, lemon oil, cinnamon, etc. and pulse the peewaddin’ out of it in the food processor. The water makes it spoil faster, gives it a softer texture. The whole point of dried fruit is that it is preserved and concentrated. I want to use these in my backpack, so this is what I do. I am going to experiment with dried peanut flour, whey protein, etc. added by tablespoonfuls to thicken them ever so slightly for better durability in a backpack. Thanks for the variations.
Excellent trick, Arnica, many thanks! So you don’t have any issues with the blending of the mixture minus the water? Do you use a standard food processor or a more turbo-charged one like Vitamix? Again, thank you!
So I’ve ruined my first attempt but adding the dates and nuts at the same time, and there’s too much moisture so it’s all just a big clump and not blending together at all! Can they be saved??! I can’t think of what to do or add to change the consistency so they will blend in the food processor.
Stephanie, I’m so sorry to hear that. I dump the mixture into a strainer (working in batches if need be) and press with the back of a spoon to get as much moisture out as possible. Then I’d scrape it all onto a baking sheet (or any other large container to maximize surface area) and let it set on the counter or in a super low oven (like 200°F) for a couple hours to dry to drive out some of the moisture. I’m not certain it will work. If you are able to proceed, you’re definitely going to want to keep the bars in the refrigerator because of the extra moisture, both in terms of food safety and making the bars easier to cut and not crumble. Kindly let us know how it goes…
Do these hold up well at room temp? I have made some other versions that were great out of the fridge, but practically melted when left in a lunch box for an after school snack.
It all depends on what your room temp is, Carmen, as well as exactly how much water is left in the dried fruit after soaking. We’ve heard wildly different things from our testers and readers describing just how moist these bars can be, and I really think it depends mostly on just how dry the fruit is patted after soaking. Also, seeing as it’s still August, I can see how the bars may tend to melt a little. Give it a month or two, when it’s cooler, and I dare say it won’t happen with this recipe. Kindly let us know how it goes.
Glad I found your site. I found out this morning that Larabar has discontinued their ALT bars. We liked them because they had more protein than the regular bars. What could I do to get more protein in your recipes for the bars?
Thanks so much for posting these recipes!
Regina, you’re welcome! And I know how you feel, it’s incredibly disappointing when something you relied upon is discontinued. You could always add some more nuts for a modest increase in protein. Almonds in particular have a high protein content, which you probably already know. For more of a protein oomph, you could add some protein powder, although I haven’t actually tried this so I can’t say for certain what the resulting taste or texture would be. However, the bars tend to be slightly wet so perhaps that single tweak would nicely address both issues. Clearly which protein powder you use is going to make a difference in both taste and texture. I would go for a brown rice protein powder but that’s just me. If you give it a twirl, kindly let us know!
They turned out really well with the added pb. I added about 3 large tablespoons. Very good flavor. Like most bars I have tried, they don’t hold together too well so I may go for making them balls next time. Or I may try adding some melted coconut oil then refrigerate or partially freeze them. A reason they may not have held together for me is I added some cacao nibs…and maybe I just need to process the whole thing a bit longer. But still…a good success and key lime next time!!
Carol, that’s terrific! Love to hear it, and I think your troubleshooting and your ideas for next time sound right on the money. Thanks so much for reporting back!
I look forward to trying these. Do you think I could put some crunchy peanut butter in with the dark chocolate recipe? If so, how much?
Carol, you definitely could, I’m not quite certain how it would work since we didn’t try it that way, though. I suspect the peanut butter will overwhelm the other nuts to be the predominant flavor. I’m a little worried in terms of the texture of the bars being perhaps a little sticky. I would make the bars as the recipe directs and then stir in a little peanut butter at a time until you get the taste and texture that you think is satisfactory. And let us know how it goes!
Yes the recipe as is and add the pb a bit at a time. I’m ok with it taking over flavour wise but don’t want it to be to sticky and oily. If it becomes that I could always try adding a bit of almond flour to help absorb. I’m going to try!!
Sounds perfect! And I love your adventurous spirit. Kindly let us know how it goes!
I shall! Love doing new things and experimenting every day! I will let you know tomorrow.
Thank you!
I’m thinking these don’t need a full cup of water. I’m a diehard Larabars fan, which is a much drier, solid bar. These went into the pan very wet. In the future, I will use the ingredients listed and leave the water to til the end processing, using only enough to make a dough ball. I’ve made many a raw bar and this is the only recipe that called for that much water.
Lisa, thanks for that. When you make it again, let us know how much water you do use.
I love prunes, could those be used in place of dates? I would assume the moisture content would not require soaking. I saw one person comment on adding prunes for their father, but didn’t mention changing the moisture content. Thanks for any guidance.
Lisa, I’m hesitant to say yes simply because we haven’t tested it yet, but like you I see no reason why this wouldn’t work. Prunes may actually be slightly moister than dates, depending on your prunes. So I would give it a try and be ready to add a touch more nuts if necessary. Kindly let us know how it goes!
I’m deliriously excited to try these as most Larabar flavors aren’t available in Canada. Can these be frozen if I vacation packages them…or alternately how long would they last vacuum packed in the cupboard? (Sorry if this was covered already.)
Vacuum packed not vacation packages haha!!
Hah Stephanie! Actually, they are awesome to take on vacation in little packages, too! If you vacuum seal the individual bars they should last for at least 3 months at room temperature. I don’t know of anyone freezing these so I’m a little hesitant to recommend that just because I worry the bars may pick up some extra moisture from thawing. Best of luck and kindly let us know how it goes!
I love these recipes. I have used them over and over. I’ve frozen them before and never really noticed an issue with it. I actually used to let them thaw for just a couple minutes and eat them mostly frozen in the summer.
Incredibly helpful to know, Cassandra. Thank you!
Love these recipes!
Marleine, I love that you love these Larabar recipes! And I love that you took the time to let us know. Many thanks!
Tried these with the almond flour and they came out just fine. I ground up the fruit (after soaking) first in my food processor and then added the almond flour. Five ounces of almond flour equals one cup of whole almonds. I made the apple pie ones and the chocolate brownie ones with using the almond flour only. They were delicious! Since I ran out of the bars, I remade them again this morning. I used almond flour and hazelnut flour for the chocolate ones along with cocoa nibs instead of chocolate chips. Delicious! Love the hazelnut flour instead of the walnuts in it. Also made the dried apricot one (currently my favorite) and the oatmeal raisin and the lime bars (with my homegrown key limes). I was concerned that the apricot ones might be a bit too tart and only put in 1 cup of apricots and used a quarter cup of dates. Delicious!
Wonderful, wonderful, wonderful, Debbie D! Many profuse thanks for sharing your results!
I am thrilled to find these recipes. I started eating plant-based about 6 months ago and love the Larabars because they have only a few ingredients but, as everyone knows, they can be a bit pricey. My first try with your recipes went horribly wrong, however, because I did not start at the top and read about what to do with the water. I was reading one of the variations and when it said 1 cup water, that is what I added-sigh! Needless to say, that was a gloppy mess and I had to throw it all out. I am wondering if some of the comments where people have had the same experience is because they too misread the recipe and added 1 cup of water rather than just soaking the dried fruit in it and then draining the fruit. My subsequent attempts – without added water – have been wildly successful. Thanks so much.
They certainly can be pricey, Maru Ellen. Am so glad you’ve had such wild success with this less expensive option, just as we have. Many thanks for taking the time to let us know and I look forward to hearing what you think of our other plant-based recipes!
I always keep almond flour in the freezer. Instead of grinding my own whole almonds, if I were to substitute almond flour, how much would I use?
Actually, Debbie D, I think the resultant texture of these bars would be considerably different and drier if you used almond flour because it’s so much finer than chunks of chopped almonds. I’d recommend you stick with chopped almonds for the best, most Larabar-like texture and taste.
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!
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!
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?
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?
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!
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!
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!
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…
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.
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!
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! :)
Gina
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.
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.
Excellent trick turning these into oatmeal raisin cookie balls, Eva! Or, as I’d like to them of them, breakfast cookies…
Eva,
What size did you make your cookie balls? And how many did it make with 1 recipe of the Larabars?
Thanks!
Excellent question, Gina. Eva, do you happen to recall? Many thanks, both of you.
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?
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!
I didn’t see a recipe for the “banana bread” bar. Have you made those and have the recipe for them?
Thank you,
Arvid
Arvid, alas, we didn’t. So sorry….
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!
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
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!
Any reason the blueberry bars are not made with cashews, like the Lara blueberry bars are?
No particular reason, Anne. They tested very well as-is, but feel free to swap cashews and see what you think…
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.
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)?
None of us has, but perhaps one of our readers has, Meghan.
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!
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.
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.
You are quite welcome, Nita.
Any way most of the recipes could be made without nuts?? I am severely allergic to peanuts and tree nuts??
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.
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.
Lis, these are terrific tweaks to the recipe. Thank you! We so appreciate it!
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.
Many thanks, Margaret J. Greatly appreciate you sharing that trick!
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?
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.
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?
Right, Silke?!
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!
Holy heck, Silke, that sounds spectacular! Lovely work. Lovely.
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.
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.
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!!!
You’re very welcome, Julia. Your version sounds terrific!
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!
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!
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!
Brilliant substitution, Jamie! And so lovely to hear that it worked so well. We’re thrilled to hear it.
I’m gonna try this recipe using coconut oil…who in the world still uses vegetable oil how unhealthy please change that? :/
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!
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?!?!
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?
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!
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!
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…
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.
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. :-)
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…
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!
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!
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!!
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…
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!
ariel, none of us here have. My concern with using fresh fruit is the water content. It will bleed into the bars, and change the consistency.
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.
jessica–I can see that. I kind of like the bigger bars, but smaller ones are great for small appetites. Or for kids.
Could this recipe be made without a food processor? I have a blender and a simple mixer.
Hey Dawn, you really need a food processor to chip and grind all the ingredients.
thanks so much for the recipes! do you use fresh or dried dates?
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!
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!
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!
same thing happened to me. theyre super gooey but taste good. maybe ill freeze it like you did.
Thanks for letting us know, debra!
Do you think it would work if I used a blender instead of a food processor since I don’t have one?
Hi Lauren, I’d be worried that you would end up with a mess of sticky stuff at the bottom of the blender. How about these bars?
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.
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.
Where is the best place to buy the dates? And how much do they usually cost per lb?
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?
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?
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.
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. :-)
That sounds wonderful!
haha thats so funny I have the same combo left over I am going to try right now.
Stacia, let me know what you think!
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?
Hi Kelly, I don’t think that date sugar would work well as a substitute for dates. You really need that gooey stickiness to hold the bars together. I do think that it would be lovely on some warm cinnamon rolls, perhaps this recipe? You can use the date sugar in place of brown sugar.
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.
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.
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.
Just doing my job, Amanda.
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!
My pleasure, Candice. Enjoy!
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.
Hi Laurie, I think that you would be fine to leave out the coconut. If they don’t seem to stay together, just add a bit more dates.
Thanks. My last name is Price, too!
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!
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!
I just made these, they’re awesome! Thanks for sharing!
Jenna, just doing my job, ma’am.
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?
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!
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 :)
Swinggcat, my pleasure! Glad you enjoyed.
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!
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!
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!
Terrific to hear, Lee! Many thanks for taking a moment to let us know, we so appreciate it…
I love figs and use them to replace the dates…seems to work just great. My grandson loves Nana’s fig bars!
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.
Fresh figs, or dried ones?
LC, the recipe doesn’t call for figs, but, if like some of the commenters you want to add them, I would suggest dried.
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!
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…
Any estimate about how many calories these add up to, knowing that there will be variations? Better yet, how many Weight Watchers points?
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. 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.
Hi there, why are these bars called “larabars” please? (I’m Australian and haven’t heard of them before.) My name is Larissa – official abbreviation being Lara (by the way, apparently Larissa means laughter and happiness). No doubt I will be after eating these, I suspect. I’ve just printed out the recipe combinations to give them a try, and maybe make up some of my own versions, so will let you know. Happy NO-baking!! Larissa
Hey Larissa, I love that your name means laughter and happiness. And yes, these bars bring about both of those in abundance! Also because there is a bar known as Larabar that is just fruit and nuts and these are a homemade version of those bars. Would love to hear what you think of these and yes, please do let us know of your own creations!
http://www.larabar.com/our-story
Many kind thanks, Glen!
Do you have any hints or suggestions for alternative to using plastic wrap?
Christy, parchment paper or wax paper will work just fine.