These dried fruit and nut larabars are packed with a variety of flavours and different textures-from chewy dates and raisins, to creamy almond butter, to crunchy almonds and chia seeds.
If you follow this Blog, it won’t come as a surprise to you that I am a HUGE larabar fan…especially homemade larabars! They’re a hearty, healthy toddler-friendly snack that moms and dads can enjoy too.
This recipe has become my new fave, even though there are so many for me to choose from! First, there were the Lemon Coconut energy bars, then Cinnamon Pecan, Chocolate Almond Butter, and Chocolate Coconut. My larabars then morphed into two-bite energy “bites”, such as my Raw Cocoa & Coconut Timbits and Raw Chocolate Orange Almond Bites.
Having said that, these particular bars do stand on their own. They are the epitome or larabars (if you will)-creamy, sweet, crunchy, savoury, hearty, fruity, nutty, decadent, and of course, healthy.
(Yields about 8 3 x 3 inch bars-depending how you portion them)
1 cup gluten-free oats (or regular oats)
1/2 cup shredded unsweetened coconut
1/2 cup sliced almonds (or nut of choice)
1/2 cup raw sunflower seeds
1/2 cup raw pistachios
2 tbs. chia seeds
1/4 cup ground flax
1/2 tsp. cinnamon
1/8 tsp. salt (optional)
1/2 cup Medjool dates
1/2 golden raisins (or other dried fruit)
1/2 cup raw honey or other liquid sweetener
scant 1 cup organic almond butter
Pulse all the dry ingredients (i.e., the first seven ingredients) in a large food processor until combined. (DO NOT blend them until they are completely pulverized!)
Add the dates and drizzle in the honey and almond butter evenly. (I do so in a circular motion to ensure it spreads evenly-this is to avoid some parts of the batter being too sticky and others too dry!).
The mixture should be crumbly but still pack together easily.
Pour the mixture into a 12 x 5.5 x 2 inch biscotti pan lined with parchment paper and press down firmly with your fingers to ensure the mixture is evenly spread and compact (The bars will be about an inch thick).
Place in the fridge and allow to set for 4-5 hours or until VERY firm.
Cut according to desired size. Store in the fridge for up to 2 weeks or in the freezer for up to 6 months.
I prefer storing them in the freezer. I simply remove them from the freezer at “snack time”, allow them to sit for a few minutes and then dig in!