I first fell for Larabars about a month ago, when I somewhat subconsciously amped up my efforts to eat in a more Michael Pollan-esque manner (eat food, not too much, mostly plants). Most Larabars contain just a few ingredients, with dates and nuts forming the bulk of their ingredient lists, so I wondered if I could replicate the dense, nutty treats at home.
A quick Google search for “homemade Larabar recipes” showed I’m far from the only home cook to wonder. Camilla at Enlightened Cooking lays out several awesome-looking faux-Larabar recipes.
I went with a basic date-and-almond combo, and started by pulverizing six dates in my food processor.
Next, I removed the date mixture and coarsely chopped roughly a quarter of a cup of almonds. I combined the mixtures by hand, placed the gooey mess on top of some plastic wrap, molded it into a bar shape …
… and voila! I had my own version of a Larabar! I enjoyed one for dessert Saturday, along with a few handfuls of dark chocolate chips.
A tip from Camilla I’ll be sure to try next time: “It really helps to have very soft squishy dates; it they are hard (especially the prechopped kind), it can help to pour a bit of boiling water over them and let them stand for about 15 minutes, then drain off the excess.”