I love larabars. They are a delicious, gluten-free and vegan snack that I can easily grab on-the-go during a busy day. What’s even better than store-bought larabars are homemade ones.
These chewy and decadent chocolate coconut larabars are far better than store-bought ones. You can rest assured that they are a better snack option for the kids since they are made with all-natural, wholesome ingredients, such as raw nuts, sweet dates, and organic sweetener.
Homemade larabars are so unbelievably easy to make and only require a few essential ingredients to prepare; raw nuts, chewy Medjool dates, and all-natural liquid sweetener (plus additions, if you so choose).
The addition of melted dark chocolate chips, coconut flakes, dark cocoa powder, and pure vanilla make these chocolate coconut larabars just as decadent as any other chocolate treat, yet they are also packed with essential vitamins and minerals such as soluble dietary fiber, omega 3 fatty acids, selenium, and magnesium.
One cannot come by the house and not find a stash of these delicious chocolate coconut larabars (or Cinnamon Pecan Larabars, Cherry Pie Larabars, in the freezer or fridge. They are my all-time go-to snack; after-school treats or decadent dessert for the kids, or a midday power snack or pre-workout energy boost for me.
This recipe yields about 8 bars however, the recipe can render more by cutting the bars into smaller, more kid-friendly portions. You can also make bite-size versions of these bars by rolling the batter into small balls with your hands.
Place the raw cashews into a large food processor and blend for about 1 minute or until they are almost finely ground. Add the remaining ingredients and process again until combined and the dates and nuts are finely ground.
The mixture should be somewhat crumbly but still pack together easily without falling apart. If the mix is too crumbly add more sweetener (about 1 tbs. at a time). On the other hand, if the batter is too sticky add 1-2 tbs. at a time of walnuts, pulsing each time until finely ground.
Transfer the mix into a small pan lined with parchment paper (I used a biscotti pan) and press down firmly until the mixture is uniform and compact.
Transfer to the fridge and let sit for at least 2-3 hours to cool and firm up. Remove the bars by lifting the parchment paper out of the pan and peeling off the back of the bars. Cut into desired portion sizes. Store in the fridge in an air tight container for up to 2 weeks and in the freezer for up to 3 months.