Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like. Made with just a handful of wholesome ingredients, Larabars are not only raw, but also vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
If there is one snack food I buy in the store, it’s Larabars. I make them at home, too, from time to time, but we go through so many, especially my kids, that it’s hard to keep up.
Fortunately, Larabars are sold everywhere (at least here in Canada). The four original Larabar flavors were Apple Pie, Cashew Cookie, Cocoa Coconut Chew, and Cherry Pie. Currently, there are 30 different flavors, all inspired by popular flavors of cakes, cookies, and ice creams. In addition, there are also Larabar protein bars with plant-based protein, which are denser and a bit drier than the original bars.
My favorite? Definitely the Apple Pie Larabar!
The great thing is that you can easily replicate all the flavors. In this post, I will share recipes for a few of the original Larabars: the Apple Pie, Cherry Pie, and Pecan Pie. But if you want to make any other Larabars at home, simply follow the basic ratio of dried fruit to nuts and then add the mix-ins listed on the Larabar label.
Ingredients
Larabars are typically made with just fruit, nuts, and spices. That’s it! These homemade Larabars are no different with the following ingredients:
- Medjool dates: when choosing dates for your homemade Larabars, I highly recommend fresh dates. Fresh dates, such as Medjool dates, are harvested from the date palm, cleaned, and packaged immediately. This is why you’ll find them in the produce section at the grocery store. They are soft, moist, juicy, and sticky. Dried dates, such as Deglet Noor, are firm and quite dry. If all you have are dried dates, soak them in hot water for about 10 minutes first, so they soften up. Dates are the only binder in this recipe, so they must be moist and sticky; otherwise, the Larabars won’t hold together well.
- Nuts: you can use any nuts you like to make Larabars at home. Almonds and cashews are the most common for sure, but hazelnuts, peanuts, pecans, and walnuts appear in a few Larabars are well.
- Mix-ins: most of the add-ins in Larabars are actually just fruit and nuts, again. The most common ones are apples, bananas, cherries, coconut, pears, pineapple, and raisins. Of course, I cannot also forget chocolate chips and cocoa.
- Spices and extracts: some bars also contain spices, including allspice, cinnamon, ginger, nutmeg, and vanilla.
How to Make Homemade Larabars
There isn’t much to making Larabars at home. All you need is a powerful food processor and a few minutes. No baking is necessary.
- Process the nuts. Store-bought Larabars have a relatively smooth texture. You will bite into a piece of nut here and there, but the bars are not particularly crunchy. To achieve the same texture, add the nuts to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. If you process the nuts with the dates (without pre-chopping them first), they will not break down as much.
- Process the rest of the ingredients. Add the dates, dried fruit, and spices to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it’s too dry, pulse it a little more or add 1 Tbsp./15 ml of coconut oil at a time to help bind everything together.
- Shape the mixture. Transfer the mixture to a parchment paper-lined baking dish and press it into a smooth, even layer. You can also roll out the mixture between two pieces of parchment paper and then shape it into a rectangle.
- Dehydrate/chill. Store-bought Larabars are dehydrated, which is why they stay firm even at room temperature. If you don’t have a dehydrator, transfer the Larabars to the freezer to firm up, for about 30 minutes. Then remove the “Larabar” from the baking dish (by lifting the parchment paper) and cut it into bars.
DIY Larabar Variations
Some of the most common flavors I see in the stores are Banana Bread, Banana Chocolate Chip, Cashew Cookie, Chocolate Chip Brownie, Chocolate Chip Cookie Dough, Gingerbread, Peanut Butter Cookie, Pecan Pie, and Pumpkin Pie. You can easily replicate all these flavors at home. Here are a few examples:
- Banana Bread: 1 cup/145 g almonds, ¾ cup/150 g Medjool dates, ¾ cup/75 g dehydrated banana (not banana chips!).
- Banana Chocolate Chip: 1 cup/145 g almonds, ¾ cup/150 g Medjool dates, ¾ cup/75 g dehydrated banana (not banana chips!), ¼ cup/56 g mini semi-sweet chocolate chips.
- Cashew Cookie: 1 ½ cups/205.5 g cashews, 1 cup/200 g Medjool dates.
- Chocolate Chip Brownie: 1 ½ cups/300 g Medjool dates, ¾ cup/109 g almonds, ¼ cup/25 g walnuts, ¼ cup/27 g cocoa powder, ¼ cup/56 g mini semi-sweet chocolate chips, a pinch of sea salt.
- Chocolate Chip Cookie Dough: 1 ½ cups/205.5 g cashews, 1 cup/200 g Medjool dates, ¼ cup/56 g mini semi-sweet chocolate chips, 1 tsp./5 ml vanilla extract, a pinch of sea salt.
- Peanut Butter Cookie: 1 ½ cups/300 g Medjool dates, 1 cup/146 g roasted peanuts, a pinch of sea salt.
How to Store Homemade Larabars
- Storing at room temperature: transfer the Larabars to an airtight container and keep them at room temperature for up to 1 week. (If you are not dehydrating the Larabars, I recommend storing them in the fridge or the freezer).
- Refrigerating: transfer the Larabars to an airtight container and refrigerate them for up to 1 month.
- Freezing: transfer the Larabars to an airtight container, separating each layer with a piece of parchment paper so the bars don’t stick together, and freeze them for up to 3 months.
More Energy Bars Recipes
Snack bars are something I always have on hand, whether it’s Larabars, Cliff bars, KIND bars, or any other type of energy bar. If you’re looking for more homemade energy bars, here are a few ideas:
- KIND bars: these copycat KIND bars pack a ton of flavor and a lot of interesting textures – snappiness on the top, chewiness on the bottom, and a lot of crunch in between.
- Muesli bars: these muesli bars are similar to granola bars but only mildly sweet and with a softer, chewier texture.
- Cereal bars: if cereal bars are your go-to for running out the door, you’ll love this homemade version – caramel-y sweet, chewy, and slightly crunchy.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Homemade Larabars
Ingredients
Apple Pie Larabars
- 1 cup Medjool dates , pitted
- 1 cup almonds
- 1/2 cup dried apples
- 1/4 cup walnuts
- 1/4 cup raisins
- 1/2 tsp. cinnamon
Cherry Pie Larabars
- 1 cup Medjool dates , pitted
- 1 cup almonds
- 1/2 cup cherries
Pecan Pie Larabars
- 1 cup Medjool dates , pitted
- 3/4 cup pecans
- 1/2 cup almonds
Instructions
Apple Pie Larabars
- Process the nuts. Add the almonds to a food processor bowl fitted with an S blade and process until the almonds are coarsely ground. Add the walnuts and pulse a few times until the walnuts are just chopped.
- Process the dried fruit. Add the dates, dried apples, raisins, and cinnamon to the food processor and process until all the ingredients begin to stick together. Be careful not to over-process the ingredients, or the Larabars will turn out too sticky and greasy (as the nuts start turning into nut butter).
- Shape the mixture. Transfer the mixture to a parchment paper-lined baking dish and press it into a smooth, even layer. You can also roll out the mixture between two pieces of parchment paper and then shape it into a rectangle.
- Dehydrate/chill. Dehydrate the Larabars at 115°F/46°C until dry to the touch, for a couple of hours. If you don't have a dehydrator, transfer the Larabars to the freezer to firm up, for about 30 minutes. Then remove the "Larabar" from the baking dish (by lifting the parchment paper) and cut it into bars.
- Store. Leftover (dehydrated) Larabars keep well in an airtight container at room temperature for up to 1 week. Leftover (chilled) Larabars keep well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container, separating each layer with parchment paper so the bars don't stick together, for up to 3 months.
Cherry Pie Larabars
- Process the almonds. Add the almonds to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. Be careful not to over-process the nuts.
- Process the dried fruit. Add the dates and dried cherries to the food processor and process until all the ingredients begin to stick together. Be careful not to over-process the ingredients, or the Larabars will turn out too sticky and greasy (as the nuts start turning into nut butter).
- Shape the mixture. Transfer the mixture to a parchment paper-lined baking dish and press it into a smooth, even layer. You can also roll out the mixture between two pieces of parchment paper and then shape it into a rectangle.
- Dehydrate/chill. Dehydrate the Larabars at 115°F/46°C until dry to the touch, for a couple of hours. If you don't have a dehydrator, transfer the Larabars to the freezer to firm up, for about 30 minutes. Then remove the "Larabar" from the baking dish (by lifting the parchment paper) and cut it into bars.
- Store. Leftover (dehydrated) Larabars keep well in an airtight container at room temperature for up to 1 week. Leftover (chilled) Larabars keep well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container, separating each layer with parchment paper so the bars don't stick together, for up to 3 months.
Pecan Pie Larabars
- Process the nuts. Add the almonds to a food processor bowl fitted with an S blade and process until the almonds are coarsely ground. Add the pecans and pulse a few times until the pecans are just chopped.
- Process the dates. Add the dates to the food processor and process until well combined. Be careful not to over-process the ingredients, or the Larabars will turn out too sticky and greasy (as the nuts start turning into nut butter).
- Shape the mixture. Transfer the mixture to a parchment paper-lined baking dish and press it into a smooth, even layer. You can also roll out the mixture between two pieces of parchment paper and then shape it into a rectangle.
- Dehydrate/chill. Dehydrate the Larabars at 115°F/46°C until dry to the touch, for a couple of hours. If you don't have a dehydrator, transfer the Larabars to the freezer to firm up, for about 30 minutes. Then remove the "Larabar" from the baking dish (by lifting the parchment paper) and cut it into bars.
- Store. Leftover (dehydrated) Larabars keep well in an airtight container at room temperature for up to 1 week. Leftover (chilled) Larabars keep well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container, separating each layer with parchment paper so the bars don't stick together, for up to 3 months.
Hi, Petra! Hope you and Tanner are well! Will be making these!
Kristi
Thank you Kristi! We are all well 🙂 Hope you enjoy the Larabars.
Thanks for the really good post re: Larabar knock offs. I’m getting ready to make some today! The question I have is re: dehydration. How long do you dehydrate them, and at what temperature setting? Obviously all dependent on thickness, so I guess I should ask what thickness as well! Thanks.
Hi Dave – Larabars are 0.6 inch/1.5 cm thick, so that’s what I went for too. I dehydrated the bars at 115°F/46°C for a few hours, flipping the bars halfway through dehydrating. The Larabars should be dry throughout but still pliable. The dehydrating time will vary depending on whether you soaked the dates ahead of time (if not using Medjool dates) and how sticky/moist the mixture is (the more you process the mixture, the more sticky it will become). I typically dehydrate mine for about 10 hours, but if the mixture is stickier, it might take up to 20 hours.
Never mind about dehydration, I see the info that I missed. Very well done post. THANKS!
Haha, I missed this comment, so you have my answer anyway 🙂
Hi
Make a video on nutrition like dialy intake of macros and minors and how to get them dialy in required quantities
Make a video on natural sources of protein like you did for plant based milks
Pls upload videos regularly and share your knowledge with us
Thank you Abhi! I will keep it in mind. I am planning very similar videos you requested, so hopefully they will be helpful.
do you have any suggestion on shelf stable larabar?
Hi Jack – honestly, a lot of it is the packaging. Store-bought Larabars do not contain any preservatives. However, they use multi-layer package that keeps out UV light which, in turn, maintains freshness without the use of preservatives.
How do you get this staying fine for ages like you’d get lara bars or similar in the supermarket?
Hi Antonia – store-bought Larabars are dehydrated. So, you would need to dehydrate them. Alternatively, you can store Larabars in the refrigerator/freezer to preserve their freshness and extend their shelf-life.
Hello! How do you know they are dehydrated? I have not seen this information anywhere and I am curious myself. Thank you!!
Hi Arturo – I called them directly and asked.
Thank you!
I contacted them, but never had a response. I Appreciate your time and answer.
You’re very welcome 🙂
Should the almonds be raw? Toasted?
Hi Kathy – it’s up to you, but I used raw almonds.
Do you dehydrate before or after cutting into bars?
Hi David – I cut the Larabars into bars before dehydrating them.