(This is another modified re-blog of a guest post I made about a year and a half ago. I’m working on bringing all my former posts and recipes over to our site here, so bear with me.)
By now, nearly everyone in the Paleo community has made their own version of a Larabar. If you have no idea what a Larabar is, you’re missing out, terribly. That being said, they are a tad pricey. The good news is, you can make them yourself! When I get a sweet tooth, I opt for either dark chocolate (a better bet, considering I can only eat so much before my taste buds burn out), or these babies. They are a treat, so moderation is key! I’m pretty much throwing stones from my glass house with that one, considering how many taste tests it’s taken to perfect them. ;)
1. Homemade Coconut Cream Pie Larabar
- Line your baking pan, if that’s what you wish to use to chill them. (You can make them into whatever shape you want – a ball, squares, a gigantic loaf, use cookie cutters it’s all preference based – and store them in an airtight container if you’d like. I used an 8×8 pan).
- Using the processor, finely chop the cashews, and add them to your ziplock.
- Chop the almonds until there are a few chunky pieces remaining. So, finely-ish. Add to bag
- Now the dates: chop these until they formed a paste (sometimes it makes a ball). It’s okay if there are still some chunks in there, because you’ll mash them up later in the bag. Add to bag.
Add Coconut Flakes, Oil and Vanilla to bag. Press out air, seal, then knead until mixed.
Once everything is mixed (see link for reference), add extra coconut. Only knead a couple of times. I noticed with the real Larabar that coconut seems to be “laced” throughout the mixture, if that makes sense. Kind of like choppy layers. Anyway, I only kneaded the mixture three or four times.
Spread mixture evenly into the pan, smoothing the top. Cover the top with the paper or wrap.
- Refrigerate for 30 minutes to an hour. If using the pan as described, remove from pan and cut into small bars. I used a square pan, and made nine bars.
- Keep them refrigerated until you eat them – they will melt because of the coconut oil if you don’t.
2. ON TO THE PECANS!
Homemade Pecan Pie Larabars
Line your baking pan.
Using the processor, roughly chop the pecans, add to bag.
Chop the almonds, finely-ish. Add to bag.
Chop the dates in small quantities until they form a paste. Add to bag.
Add Coconut Oil, Vanilla, Cinnamon and Sea Salt to bag. Press out air, seal, then knead until mixed. This mixture is way gooier than the other, so I added pecans until it reached the consistency I wanted.
Spread mixture evenly into the parchment lined pan, smoothing the top. (Since I did both recipes, I just layered paper over the top of the other mixture set in the bottom of the pan, if that makes sense). Cover the top.
Refrigerate for 30 minutes to an hour. If using the pan as described, remove from pan and cut into small bars, but keep refrigerated to maintain consistency.
3. FUDGE BABIES
Original Fudge Babies
- 1 c walnuts
- 1 and 1/3 cups pitted dates
- 1 tsp vanilla extract
- optional: 1/8 plus 1/16 tsp salt (I always add this.)
- 3-4 tablespoons cocoa powder (or even Dutch cocoa)
My interpretation of her directions: Blend everything together in the food processor, and make little balls out of them!