I've been going through a period of recipe failures lately, so I was pretty happy that these actually turned out on the first try. On an unrelated note, anybody know what I can do with two batches of chocolate cake that cracked when I pulled them out of their pans?
I've never bought a Larabar because they're so expensive and being that they're so basic, you can easily make them at home. This is also my new favorite flavor combination.
These are great for a bagged lunch, quick snack, or even to grab in the morning as you're rushing out the door. If you happen to know of somebody with a new baby or expecting soon, whip up a batch for them. I know I would have killed to have something like this in my fridge when I didn't want to cook just after my baby was born.
Almond Joy Larabar
Makes an 8x8-inch pan
1 cup raw almonds
2 1/2 cups Medjool dates
2 tablespoons coconut oil, unrefined
1/2 cup coconut flakes, unsweetened and untoasted
2 teaspoons cocoa powder
1 teaspoon vanilla extract
Generous pinch sea salt
1/4 cup dark chocolate chips (optional, I use Ghirardelli)
Remove stem fragments from the end of your dates if they're still attached and then pull the dates in half using your fingers to remove the pit from the middle. In a large food processor fitted with the metal blade, add almonds, pitted dates, and coconut oil. Process until almonds are finely chopped. This is a semi-violent process, so hold on to your processor!
Continue to add each ingredient, one by one, thoroughly mixing with your processor after each addition. If you mix after the addition of each ingredient, your mixture will slowly begin to come together.
After the addition of chocolate chips, continue to pulse until the mixture begins to stick together in large clumps. It should stay together when you pinch it between your fingers. If it's still crumbly, continue to process and/or add additional coconut oil, a tablespoon at a time until you have the correct consistency.
Line an 8x8-inch pan with parchment or wax paper and press mixture evenly into the pan. They are ready to eat as is, straight out of the pan. If you prefer, remove from the pan using your parchment paper and cut into individual portions and store them in an airtight container in the refrigerator.