Though one may classify them in the “high-glycemic” column, Larabars are one of the more nutritious snack bars on the market. Using only real-food ingredients (from predominantly fruits and nuts), and refraining from using grains, industrial oils, and additives/preservatives.
Keeping in mind, of course, that I’m talking about Larabar Original – which pretty much boils down to almonds, cashews, dates and some other type of flavouring (depending on the option). And I’m not talking about the newer Larabar varieties, like Larabar Protein – that uses pea protein – or Larabar Kids – that uses buckwheat flour.
After consuming Larabar’s on occasion (usually after some exercise), it occurred to me that making my own wouldn’t be that difficult. And chances are, I could improve the recipe with:
- A better nut-to-date ratio – more nuts, less dates.
- The replacement of almonds and cashews with some less commonly consumed nuts (ex: walnuts, brazil nuts).
- A little more coconut!
Homemade Larabars
Arguably, the best part of this recipe is that there’s no actual baking required. So you won’t be dealing with tray cleanup, and other annoyances that come with that.
Especially when you learn the trick of lining the baking pan with plastic wrap…
The only challenge with this recipe, is that the mixing requires a food processor – and the food processor cleaning that comes afterwards! So you’ll have that deal with that. But fortunately, the coconut oil greases up the concoction enough that it’s not too sticky/messy. And given the quantity it makes, and the time it will last in the fridge, you won’t be having to do this too often.
Ingredients
- 2 Cups Pitted Dates
- 2 Cups Nuts (pick 2, 1 cup each)
- 1/2 Cup Shredded Coconut
- 2 Tbsp Coconut Oil (melted and cooled)
Instructions
- Melt 2 Tbsp Coconut Oil in a pan/pot.
- Soak Pitted Dates in warm water for 5-10 minutes (to soften them up), then dry with paper towel.
- Add Nuts and Shredded Coconut to Food Processor and blend until well mixed – nuts broken down to tiny pieces, but not too small (like flour).
- Add Dates and Coconut Oil to Food Processor and blend until the mixture starts clumping (in balls). Note – may want to pulse at first to get things moving, and avoid overpowering your machine.
- Line baking dish with plastic wrap, making sure to push it down flat on the bottom and sides. Note – may want to use tape on the sides if you’re struggling to keep it in place.
- Spoon mixture from food process to baking sheet.
- Start pressing mixture down flat, and attempt to spread it around evenly.
- Put in the fridge for 60 minutes.
- Remove from fridge, pull plastic wrap out of container, and place on cutting board.
- Slice mixture into squares or bars, put them in a tupperware, and store them in the fridge.
Shelf life on these is something I’ve never looked into. Though given that they’re simply dried dates, nuts, and coconut oil, I’d wager that it’s pretty long in the fridge.
Approximate nutrition data on these (assuming sliced in 12) puts them in the higher glycemic group. But with more nuts and coconut, and less dates, I think we’re doing a little better than the Original Larabar…
Nutrition Facts (Original Larabar – Coconut Cream Pie)
- Protein – 3g
- Fat – 10g
- Carbohydrates – 28g
- Fiber – 4g
Nutrition Facts (No Bake Fruit & Nut Bar – Walnut/Brazil)
- Protein – 4g
- Fat – 21g
- Carbohydrates – 26g
- Fiber – 5g
In any case, I’d reserve them for post-exercise, cheat days, or special occasions in place of dessert.
If they’re for the kiddos, I wouldn’t worry about it too much – as they’re a nutritious snack for a healthy active child, that could be eating far worse.
Stay Lean!
Coach Mike
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