Larabars have long been one of our very favorite snacks. They’re sweet and delicious and easy-to-transport, which makes them pretty ideal for kids. I love their simple ingredient list and their wide availability. But, they also have their drawbacks. They’re not organic, for one. And also, dang they’re expensive!
But Waits adores them and so they became a staple in our lives. That is, until we moved back to SB, and the purse strings got a whole lot tighter. That’s when I decided to finally put together my own Larabar recipe – but these would be even BETTER than Larabars, because they would be organic, more nutrient-dense, higher in protein, and of course, homemade with love! ♥
Waits and I like to make these together. He mans the food processor while I measure ingredients. It’s such a simple process, and he takes pride in food that he helps to prepare.
Here’s our basic recipe . . .
* 1 1/4 cups raw almonds
* 1 cup pitted dates – we use these honey dates from our Farmer’s Market because we score them for a song, but you can use any kind you have around, like medjool or bahri
* 1 cup other dried fruit – I like cranberries, cherries, or apricots
* 1 scoop protein powder (I use Sun Warrior vanilla)
* 1 tablespoon blackstrap molasses (for extra iron and calcium)
Add all the ingredients to your food processor and blend until they’re fully combined. The mixture will start out crumbly and then get stickier and stickier. It’s done when it begins to move around the blade as a ball.
Transfer the “dough” ball from the food processor to an 8×8 baking dish (or equivalent vessel, it doesn’t really matter) and use your fingers to press it down flat. Try to spread it as evenly as possible and press it down to get it as dense as you can.
Cover the pan and refrigerate over night. In the morning you’ll be able to cut the bars into whatever size you like.
You can keep them in the pan, in the fridge, for a few weeks. You can also store them individually wrapped in saran wrap or waxed paper. I like to store them in the pan and then send them for lunches in small mason jars (like this).