These homemade Larabars with chocolate and cranberries make a great energizing snack for hikes or after sports! Paleo and Whole30 compliant, and super quick and easy to make!
I feel like we spend a FORTUNE on bars in this household.
No I don’t just feel it, I know it! My middle child could sustain herself entirely on bars of almost any form. Around here, some of our favorites are KIND Bars and LARA Bars. But at $1.20-1.79 a pop, that is pretty pricey!!!
So when I came upon a recipe to create our own protein dense bars, I just HAD to try it. I knew it would save me money, but unless it was delicious, who cares?!
Well, not only are these a ‘knock out of the ball park’ fabulous, they are easy to make too!
Why should I make my own homemade Larabars?
I think two things really set these apart and take them WAY above and beyond store bough Larabars: the toasted nuts and the dark chocolate flavor!!
These are also much more moist than the original too.
I wrap individual portions in waxed paper and store them in the freezer for a grab and go snack…not that they ever last long.
My girls thought they were brownies….really!
They do hint at dark chocolaty brownie goodness, so if you’re like my girls, you’ll think you’re having a dessert!
Personalizing homemade Larabars:
This recipe is practically begging for tweaks and personalizing:
- change out the dried fruit mixed in at the end
- change the nuts
- add in chocolate chips
- mix in chopped and toasted seeds or nuts
- cocoa nibs are amazing!
If you like these no-bake power snacks, here are some others to try too!
Homemade Larabars Recipe:
If you try these quick and energizing snacks, be sure to come back and leave a comment!
Chocolate Cranberry Larabars
- 2 1/2 cups pecans lightly toasted (300 degree oven, spread out on a cookie sheet, for about 10-15 minutes, you'll will smell them, toasty and wonderful. Careful not to burn them, it can happen quickly!)
- ¼ cup unsweetened cocoa powder unsweetened & high quality...makes a big difference in the taste here, I love Dagoba
- 15-20 large Medjool dates pitted, or about 8-9 oz. NOTE: don't use other date varieties...these are the Cadillacs of the date world, much softer and more caramel flavors than other varieties.
- 2 teaspoons vanilla extract optional
- 1/2 teaspoon sea salt
- ½ cup dried cranberries
Blend toasted pecans, sea salt, and cacao powder in a food processor (I ADORE mine, it has been a trusty companion in my kitchen for ages!!) until powdery and coarsely ground. Do not process so long that you have nut butter!
Add in dates and process until blended into dry ingredients, this might take a minute!
Pulse in the vanilla until well combined.
Add dried cranberries, pulsing a few times to mix (you could also do this by hand, but I am lazy!)
Press mixture into an 8x8 inch dish. Freeze or refrigerate for 1 hour, or until firm, and then cut into 16 squares.