Homemade Larabars

Ingredients

• 4 cups whole, pitted Medjool dates (moist ones work best)
• 2 cups raw almonds, soaked and dehydrated
• 1 cup raw chocolate chips or chopped dark chocolate
• 3 Tbsp natural peanut butter (or sunflower or cashew butter)

Preparation:

1. Line a 8×8-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges.  Set aside.  I had to use my 9×13 Spring form pan since my 8×8 pan was already in use.
2. Fit a food processor with a metal “S” blade.  Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.)
3. Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.
4. Pour the chocolatey nuts into a large mixing bowl and set aside.
5. Add half of the dates to the food processor and process until a paste forms and clumps together.  Open the food processor and add in 1 Tbsp of the nut butter and half of the chocolatey ground nuts.  Replace the lid and process until evenly combined.  Scrape into the prepared pan.  Side note: if your dates are more on the dry side, hydrate them for about 10 mins. in warm water before processing.  This will help the blending process go much more smoothly.  Place mixture in a large bowl.
6. Repeat with the remaining dates, chocolatey nuts and nut butter and add to the first batch, combining them.
7. When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly as possible over the bottom on the pan.
8. 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.
9. Refrigerate for at least 2 hours before slicing into bar shapes.
10. Unrefrigerated bars will be good for 48 hours, covered, at room temperature.  Keep in fridge or freezer for a longer shelf life.

Posted on Saturday, December 17th, 2011 at 3:12 pm. Filed under: Bars Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan RSS 2.0 feed.