—> Larabar Recipe | Coconut Chocolate Chip <—
Larabar Recipe | Coconut Chocolate Chip
The best part about a homemade larabar recipe, is that it is very shareable… that and Eliza (my 1-year-old) LOVES them. It’s like dropping off dessert to the neighbors.. only it’s dropping off a healthier dessert to the neighbors. A fun alternative to the classic chocolate chip cookie, and it tends to be a crowd pleaser.
To me Larabars are not a healthy bar, they’re a “healthier dessert“.
Made with better ingredients, but still sweet enough to taste like a cookie – they contain much more sugar than if you were to have a single delicious pear for your dessert. But… if you crave chocolate like I do – every once in a while… this Larabar recipe is a must!
The Coconut Chocolate chip flavor is my ABSOLUTE FAVORITE – so I recreated this delish dessert:
I love making Larabars because:
The base is just dates – and then you can add whatever sounds delicious to you! Almonds.. cashews… coconut… pecans… cinnamon… chocolate… etc. etc. etc. Plus they’re super easy to make!
Have you tried my Almond Coconut Cookie Larabars – also amazing!
They can be made in bulk.
The bars can be stored in the fridge in a sealed airtight container or plastic bag for 1-2 weeks – I like to make these bars in bulk, share them with friends or family… and then store the rest in my fridge to satisfy my sweet tooth/ chocolate cravings. They will usually last a while if Eliza forgets where they are 😉 If not… there’s lots of banging on the fridge and tantruming for more. Super cute.
They are food allergy friendly.
I used vegan chocolate chips (Enjoy Life Brand – Non GMO + only two ingredients), because Liza doesn’t do too well with Dairy, and we can’t have her missing out!
They can satisfy your sweet tooth on a special diet.
They’re great for on-the-go.
Whether I’m headed out to work or a play date – I throw some Larabars in my Freshy Bag – which keeps them crisp and cool all day long.
I used to throw my lunch/ snacks in a plastic grocery bag… but since I’ve been using a Freshy Bag… it’s been life changing. Yes the environment thanks me for less plastic bag waste – but also, my food stays fresh and insulated all day long – leaving my fruits, veggies & snacks crisp/ cool and not wilted or any less appetizing.
Has this happened to any of you? You grab your lunch bag on your break at work to find that the healthy salad you got up early to pack yourself looks wilted and just gross?
If you’re lunch bag is failing you give the Freshy Bag a whirl. It’s black and sleek (so you don’t have to borrow your kid’s power rangers one), it’s machine washable… and you will enjoy the other benefits I described above. Guaranteed.
Tip for making:
I’ve made this Larabar recipe a few times.. and even when I follow the instructions exactly… sometimes the consistency comes out a bit different. This is dependent on the dates – some are more moist than others… so when this happens – the solution is to add: more dates or 1-2 Tbs. of almond butter.
*When the nuts/ chocolate are added to the date paste, you want to be able to knead all ingredients into a ball of dough – if the nuts are flaking off of your ball of dough… you will want to add more dates or some nut butter to achieve the right consistency.
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- 2 Cups Seeded Pitted Whole Dates
- ½ Cup Raw Sliced Almonds
- ½ Cup Raw Cashews
- ½ Cup Coconut Flakes
- ¼ Cup Vegan Chocolate Chips Enjoy Life Brand
- Place dates in food processor and blend until it becomes a dough like consistency (your food processor may even blend the dates into a ball of dough)
- Set the date dough aside in a bowl
- Place almonds, cashews, & coconut in food processor; pulse the food processor until ingredients are finely chopped (don't blend the ingredients into a butter or paste .. you will want your bars to have texture)
- Add chopped almonds and coconut to the bowl with the date dough
- In a separate bowl, microwave chocolate chips until they are melted; add melted chocolate to the bowl of dates, almonds, cashews, & coconut.
- Use your hands to knead all ingredients together
- Make a dough ball, and place it on your counter (on top of some parchment paper - for easier clean up)
- Using a rolling pin roll the dough to be about ½ an inch thick. (You can also use your hands to mold the dough into rectangle or square shape that is ½ inch thick.)
- Use a knife or pizza cutter to slice the dough into rectangle or square bars
- Refrigerate your bars for about 20-30 minutes and enjoy
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