About two weeks ago I tried my hand at making my own chocolate cherry larabars. A larabar is a brand of fruit and nut bar sold in the same area of your grocery store as luna, clif, and powerbars. I love them because the ingredient list includes about five different things, and always include pronounceable and recognizable ingredients like dates and other dried fruit, almonds or other nuts, various spices, and oils like coconut oil. That’s it.
They are undeniably healthy, and so delicious. They were the highlight of our Christmas stockings last year. After making these black and white halva bites last April, I knew these bars wouldn’t be much different. If anything, they were easier. I have been eating bites before early morning runs, I use them when my toddler is especially dramatic while running errands, and I dream about the flavor I will make next whenever my stock gets low.
I used a basic nut bar recipe from Victoria Boutenko as inspiration and created my own flavor combination highlighting coconut and dried pineapple. You can use any combination of fruits and nuts, which is what makes these so fun to make.
What flavor will you try?
piña colada fruit and nut bar
1/2 cup whole raw almonds
1/2 cup whole cashews
1 cup whole pitted dates
1/4 cup unsweetened coconut
1/4 cup dried pineapple, chopped
1 1/2 to 2 Tablespoons coconut oil
pinch of salt
Line a 9×5 loaf pan with wax or parchment paper, set aside.
In a food processor or blender, grind the almonds and cashews until fine. Remove and set aside.
Again in your food processor, or with a knife, process or chop the dates until they create a smooth paste. Combine all the ingredients in a mixer or the processor and mix until well combined.
Spoon the mixture into the lined loaf pan and press down firmly with your hands or with the back of a spatula. Pull the whole thing out, cut into bars, wrap each bar individually in parchment or wax paper and tie with string or close with a piece of tape.
You can store these in a bag in your cupboard (if you know they won’t be in there for long), or in the refrigerator or freezer for longer storage.
notes:
because these bars have coconut oil in them, they will be harder at cooler temperatures and softer at warmer temperatures. I like to keep these specific bars in the refrigerator so they’re a bit more stiff.
LARABARS are delish. Great recipe idea.
i’d love the basic nut bar recipe as well. when i clicked on your link it took me to the main blog only, not the actual basic nut bar recipe. even after doing a search there, nothing. help! could you email me the link?
your coconut version sounds AMAZING!