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  • Sara Milrad

    Homemade larabars 4 cups whole, pitted dates 2 cups raw or toasted whole shelled almonds 1 cup chocolate chips or chopped dark chocolate 2 tablespoons natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary) Instructions Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside. Fit a food processor with a metal blade. Add the almonds to the processor and pulse until th

  • Amanda Bell

    Lara Bar Recipe - chocolate

  • Lauren Hollon Sturdy

    homemade energy bars - dates, almonds, dark chocolate, peanut butter 4 cups whole, pitted dates 2 cups raw or toasted whole shelled almonds 1 cup chocolate chips or chopped dark chocolate 2 tablespoons natural peanut butter

  • SJF

    Homemade Lara Bars Ingredients 4 cups whole, pitted dates (moist ones work best) 2 cups raw or toasted whole shelled almonds 1 cup chocolate chips or chopped dark chocolate 2 tablespoons natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary) Instructions Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside. Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped. Pour the chocolately nuts into a large mixing bowl and set aside. Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan. Repeat with the remaining dates, chocolatey nuts and nut butter. When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth. Refrigerate for at least 2 hours before moving onto the slicing. To slice: Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board. Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.

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Homemade Larabars! So good, and much cheaper than buying them at the store! Plus, I can make them just the way that I like them! They are chilling in the fridge right now!

Hm...I may have to try this. I do love Lara Bars, but they are hella expensive and are either sold separately (even more expensive) or in combo packs at Costco (I only like two flavors), so this could work.

How to make homemade LARA Bars. This is so easy and delicious!!! People at work who turn their noses up at my heathly food tried them and wanted the recipe. Debbie

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Add the nuts, along with the sea salt, to the bowl with the fruit paste. Use your fingers to knead the nuts into the paste. Next you can spread the mixture out onto a plate covered in cling wrap. Using your hands mold the mixture into individual bars. Wrap each separately in plastic wrap or in small ziplocks. It is a good idea to refrigerate t

A more cost efficient home-made Luna Bar? I'm all in!

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If you like Lara Bars here is the recipe! This lady got it completely right!! I've tried it and its much cheaper and tastes fabulous

homemade almond butter I have got to make this. If it comes any close to the taste of marzipan I am going to go crazyyyy