- 3/4 cup raw almonds
- 1/4 cup raw cashews
- 1 1/4 cups pitted dates
- 1/4 cup unsweetened shredded coconut
- 1 tbsp coconut oil, melted * See notes
5 simple ingredients make a delicious homemade snack for anytime of the day. Add some cacao nibs to give it a little chocolate flair. Enjoy!
Line an 8 x 8-inch pan or loaf pan with parchment paper and set aside.
In a high-speed blender or food processor, add your raw cashews and raw almonds and blend until a coarse texture remains- Do not over blend or you’ll be left with nut butter.
Add your pitted dates and blend until just combined. Add your unsweetened shredded coconut and continue blending, scraping down the sides at regular intervals. Once a thick dough remains, add your coconut oil and blend once more.
Pour your batter into the lined pan and press firmly in place. Refrigerate until firm, before slicing into 12 bars.
You can omit the coconut oil completely. I kept it in because it added a smoother texture to the bars.
If the Larabar dough seems a little too wet, add some extra almonds or cashews. If the Larabar dough seems too dry, add a tablespoon or two of water.
Homemade Coconut Cream Pie Larabars can be kept at room temperature, sealed or in a covered container. They are freezer friendly, and can keep for up to 5 months.
https://thebigmansworld.com/homemade-coconut-cream-pie-larabars-whole30-paleo-vegan/ serves 12.