If there’s one thing that I’ll splurge on, it’s Larabars. I have been trying to make my own for a while now and haven’t quite found the right combination of ingredients to make them taste just right. I also wanted them to be affordable and healthy. For the coconut bars, I didn’t want to use coconut oil, because frankly, the good stuff is expensive and I didn’t want the extra saturated fat. The nuts add healthy fat and while some will swear by the health benefits of coconut oil, it contains incredibly too much saturated fat for me to find enjoyable.
I also stopped using that sweetened shredded baking coconut. No wonder they weren’t turning out right, I was using the wrong coconut. I found some unsweetened, shredded, almost dry coconut and it worked like a charm. I also used plain jane Dole dates from the dry fruit section of the grocery store. Most recipes will call for the uber expensive Medjool dates, but like I said, I’m looking for a money saver here. My Dole dates did just fine. Just make sure you’re not using the sweetened dates in pieces, but whole dates. I used raw almonds and salted cashews. Mainly because I knew they would need a little salt and instead of spending the extra cash on raw cashews and adding salt, I combined the two.
I put them on a small baking sheet lined with parchment paper, so they would be easy to cut and remove. I think next time I will make them thicker. I cut them into squares and put them in individual bags for my kids (and me) to have for snacks. I may or may not have eaten two snack bags already this morning.
- 1 cup whole dates
- ¾ cup unsweetened shredded coconut
- ½ cup raw almonds
- ½ cup salted cashews
- 2 Tablespoons water
- Place all ingredients in a food processor and pulse until smooth
- Press onto a parchment lined baking dish or cookie sheet
- Place in refrigerator for at least an hour to set
- Keep refrigerated and will last for 1 week in fridge