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Homemade Larabars: This super nutritious, delicious lunchbox or post workout snack tastes more like candy bars than health food!
5 from 5 votes

Homemade Larabars

This Homemade Larabars clone tastes more like a Snickers than health food. Just four ingredients -dates, chocolate, almonds and natural nut butter- combine to create a decadent tasting snack treat that will deliver a major energy boost.
Course Snack
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 18
Calories 233kcal
Author Rebecca Lindamood


  • 4 cups whole pitted dates (moist ones work best)
  • 2 cups raw or toasted whole shelled almonds
  • 1 cup chocolate chips or chopped dark chocolate
  • 2 tablespoons natural peanut butter or sunflower or cashew butter, divided (or more, if necessary)


  • Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges. Set aside.
  • Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.
  • Pour the chocolately nuts into a large mixing bowl and set aside.
  • Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl. Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.
  • Repeat with the remaining dates, chocolatey nuts and nut butter.
  • When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
  • Refrigerate for at least 2 hours before moving onto the slicing.

To slice:

  • Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.
  • Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.


Calories: 233kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 200mg | Sodium: 95mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 1.7mg