While enjoying any Lara Bar, it’s hard not to think, ‘Tasty, spendy and they CAN’T be that hard to make!’ Well, you are right; their beauty is their simplicity. And, who knew Lara was Paleo?!
This is actually a 5-minute preparation recipe with a food processor. The recipe works just as well in a high-speed blender. But, you may want to coarsely chop the dates and the mix will require longer processing and intermittent scraping of the jar. I have made this recipe with various types of dates and prefer the Medjool variety. Medjool dates are larger and seem to be a little sweeter, more flavorful and softer than other varieties.
Full of fiber and dairy, gluten and sugar-free, these are my favorite pre or post-workout treat. They are also excellent with a glass of chilled almond milk and an ABC Afterschool Special. Yield: 12 bars
- High-speed blender or food processor
- 8×10 pan or similar size cutting board
- Parchment paper
- 1⅓ cup pitted dates
(15 Medjool or about 20 of smaller varieties)
- 1 cup raw or roasted cashews
- 3/4 cup raw, shredded, unsweetened coconut plus 1/4 cup reserved for topping
- 2 tablespoons coconut oil gently warmed until liquid
- ½ teaspoon almond extract
(or 1 teaspoon vanilla extract)
- ⅛ tsp sea salt
- Cover chopped dates with warm water, soak for an hour, then drain completely.
- Combine the dates and all remaining ingredients (except the water and reserved 1/4 shredded coconut) in a food processor or high-speed blender.
- Process until a dough forms, adding 1-2 tablespoons water, if needed.
- Transfer the dough to the parchment lined pan or cutting board.
- Press the dough into a square or rectangle, about 1/2 inch thick. Smooth the top to make as even as possible.
- Cover the top with the remaining shredded coconut, lightly pressing it into the surface layer of the top and sides.
- Let chill in the refrigerator for 1-2 hours, until firm.
- Cut the dough into squares or rectangles and store bars refrigerated.
I’m all stocked up on dates. Which flavor should I make next?