Homemade Larabars

5 from 1 vote

Homemade Larabars are a great alternative to classic energy bars or protein bars. They are soft, chewy, and definitely dessert-like.

Prep Time20

Freeze time30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: energy bars, Larabars, Larabars recipe

Servings: bars

Calories:

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.

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.

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.