
Why make homemade larabars when you can instead buy them? Well, they’re easy. They’re more economical when you buy your ingredients in bulk. And they’re eminently easy to customize. 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.–David Leite
Homemade Larabars FAQs
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.
Wrapped tightly and individually in plastic wrap, these homemade Larabars will keep for up to 3 days at room temperature, 3 weeks in the fridge, and 3 months in the freezer. Frozen Larabars should be thawed for about 1 hour before eating.
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, for soaking the fruit
- 1 cup raw almonds
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt, (optional)
Instructions
- 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.
- Combine the cherries, dates, and warm water in a small bowl. Let stand for 5 to 10 minutes, until the fruit is soft. (If the dried fruit you're using is already super soft and moist, you can skip the soaking step.)The exact timing will vary according to the dryness of the fruit.
- Drain the fruit, discarding the soaking water. Pat the fruit completely dry with paper towels.
- Meanwhile, place the almonds in a food processor and process until finely chopped but not paste-like.
- 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.
- 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.
- 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).
Notes
Larabar Variation
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
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:
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.
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.
These bars couldn’t have been easier. 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.
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.
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 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.
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.
In response to a reader request for Cinnamon Roll Larabars, I used the master recipe for homemade Larabars above and made the following changes:
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.