May 5, 2009
Homemade Lärabars
I have never been particularly drawn to energy bars and their spooky ingredients lists, but then I discovered the hugely popular Lärabars while in New York, and they won me over quickly.
If you've yet to make their acquaintance, here's what you need to know: Lärabars (I just ignore the umlaut and say "larabar") are compact but tender energy bars made of ground dates mixed with nuts and other flavorings -- spices, dried fruits, coconut, cocoa powder... -- but no added sweetener.
They come with a string of honor badges (non-gmo, gluten-free, raw, vegan, and the list goes on) and in many different flavors, each involving but a handful of ingredients, all from the normal world. It probably won't surprise you to learn that I am especially fond of the Jŏcalat line, which features chocolate prominently.
The downside of such simplicity, for the company who sells them* at least, is that it doesn't take a girl very long to think, "Hm, I could probably make my own." Lärabars are not easily available in Paris** and I am not a proponent of individually packaged anything, so the idea was altogether appealing.
I started with organic date paste and Medjool dates, to which I added a mix of nuts, a touch of cardamom, cinnamon, and salt, and for the obligatory chocolate fix, cocoa powder and cacao nibs. I played it by ear, adjusting the quantities until the texture felt right and the flavor was to my liking, and let the mixture set in the refrigerator overnight. The resulting bars were slightly chunkier than the original, full-flavored, chewy with crunchy bits, and absolutely delicious.
The recipe below is completely open to variations and substitutions to emulate your own favorite or come up with your ideal bar, and I hope you'll report back if you make a winning version. You can check the original flavors on the Lärabar website for inspiration, and refer to Camilla's post for further suggestions.
* Lärabars were introduced in 2003 by an independant company based in Denver, but that company was bought over by General Mills last summer. It seems the founder, Lara Merriken, plans to stay on board.
** I noticed the other day that Rose Bakery sells them at 2€50 a pop.
Homemade Chocolate Lärabars
- 50 grams (1 3/4 ounces) date paste, diced (see note)
- 100 grams (3 1/2 ounces) mixed nuts (I used a mix that includes Brazil nuts, pistachios, cashews, almonds, and hazelnuts)
- the seeds from 2 green cardamom pods
- 100 grams (3 1/2 ounces) Medjool dates (about 4), pitted (if these are unavailable, substitute regular dried dates, or use all date paste)
- 3 tablespoons unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon
- a good pinch salt
- 1 rounded tablespoon cacao nibs (not chocolate covered)
Makes 5 or 6 bars.
In the bowl of a sturdy blender or food processor, combine the diced date paste, nuts, and cardamom, and process in short pulses until the nuts are chopped to small bits (but not powdered) and blended with the paste. Add the rest of the ingredients and process in short pulses until the mixture comes together.
Grease the bottom and sides of a small rectangular container (I use this small, 18 x 12.5 cm / 7-by-5-inch baking dish, but you could also use a recycled takeout container of these approximate dimensions) with vegetable oil. Turn the date mixture out into the container, cover with a piece of parchment paper or recycled food wrapper (this is to prevent the mixture from sticking to your hand and spoon) and pack the mixture down using your hand and then the back of the spoon, in order to fill the container in a smooth, even layer.
Transfer to the fridge to set for a few hours or preferably overnight, then slice into five or six bars, or the number of servings you prefer. They will keep in the refrigerator, covered, for about a week. Use the same piece of parchment paper to wrap the bar you want to take with you, then save and reuse it to wrap the other bars on subsequent days. You could also consider buying one of those über-cute reusable snack bags.
Note: Date paste can be found at natural foods stores, or in North African or Middle Eastern shops. If the paste seems dry and hard, cut it into slices and soak for an hour in a little cold water to soften, turning every now and then. Drain well before using (save the date water to use in smoothies, breads, or sorbets).
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Comments (52)
Permalink | Posted by clotilde in Chocolate - Recipe Inside! - [favorites]
I've considered making Larabars, myself (I ignore the umlaut altogether!). Now, it's so simple to try that I have no excuse not to.
I adapted the Powerbar recipe on 101 Cookbooks to make my own faux Lunabars. Thanks, Clotilde, for providing the missing link in my healthy snack food repertoire!
Posted by Danielle on May 5, 2009 2:31 PMwow they look and sound mighty gorgeous!
here's a lemon coconut version that i like to make;
Lemon Coconut Bars
Adapted from Ani Phyo's recipe
Makes 12 bars
1 cup almonds
1 1/2 cups pitted dates (Medjool, khadrawhi, or other semi-soft date)
Seeds of 1 vanilla bean
1/4 teaspoon sea salt
Zest of 1 lemon
2 tablespoons lemon juice
1 cup dried shredded coconut
In your food processor, chop almonds into small pieces. Use some of this nut powder to “flour” the bottom of a 9 inch square baking pan.
Add remaining ingredients and process some more until well mixed.
Press into baking pan.
To serve, chill for a couple hours until firm. Then cut into squares.
Will keep for six days in the fridge.
Posted by poppy on May 5, 2009 2:52 PMYour Lärabars look delicious and healthy. I've never seen date paste in Italy but I also never looked for it before. Do you think I can use dried dates with a little bit of water instead, if I don't find it? Thanks and keep up the great work! Ciao Patty
Posted by Patty on May 5, 2009 2:59 PMMy family absolutely adores Larabars. They will be so excited when they start to have homemade ones. Thanks so much for the recipe!
Posted by Cookin' Canuck on May 5, 2009 3:01 PMPatty - You can look for date paste in natural food stores and in North African or Middle Eastern shops. If unavailable, yes, you can use dried dates only, but don't add water: date paste is, on the contrary, dryer than whole dried dates.
Posted by clotilde on May 5, 2009 3:16 PMWow, that looks great. I am going to have to try this. Hmm, I could probably adapt my pan di higo recipe to be more like this. Thanks for getting the gears turning!
Posted by Erin on May 5, 2009 4:00 PMI've never heard of larabars before today. However, after looking at the delicious picture and ingredients they are going on my 'to bake' list.
Posted by flowercarole on May 5, 2009 4:15 PMThanks for sharing.
How wonderful!! I think these bars are delicious and definitely thought about making them at home, but didn't have the slightlest idea of where to begin. Thanks for the jumping off point! This will be my next project and I'll be sure to report back with the results. Great idea!
Posted by Kelly on May 5, 2009 4:18 PMThese look fabulous (as do the previous responder's lemon coconut bars)! I look forward to trying them myself. I wonder if they'd take well to storage in the freezer...
Posted by Kate on May 5, 2009 5:00 PMI've had a larabar or two but your bars look more tasty and tempting. I've thought about making my own bars often, so thank you for shaing this recipe. Dates are a great natural sweetner, too. Can't wait to play around with this!
Posted by lisa (dandysugar) on May 5, 2009 5:19 PMThese look delicious! I can't wait to make them. Thank you!
Posted by Jeanne on May 5, 2009 5:41 PMWow, these look great - I will definitely give these a try!
Posted by green ink on May 5, 2009 5:58 PMWow, date bars are one of my favorite treats, but this takes them to a whole new level!
Posted by Camille on May 5, 2009 6:10 PMI have to admit I've never quite got the idea of energy bars--why not grab a few dates or prunes and some almonds? But your recipe sways me. Put cardamom in something and I'm there!
Posted by Giovanna on May 5, 2009 6:21 PMThis recipe looks great! I've always wanted to make my own, as I eat larabars frequently. They're especially good for long plane rides.
Posted by hadley on May 5, 2009 7:26 PMPerfect timing! We were talking just this morning about needing to find a recipe for Larabars. Thanks!
Posted by kitchenMage on May 5, 2009 7:45 PMI like Larabars and making them at home sounds like a fun project.
Posted by Sara on May 5, 2009 8:53 PMI've been making my own Lärabars for a while (calling them "Kätiebars") and my recipe is a half-pound of nuts, broken up in the food processor, and a pound of dates (or dates + dried cherries) pitted & added to processor. Then the rest of the procedure is the same. This version might work for folks who can't find date paste.
Posted by Katie in Berkeley on May 5, 2009 9:08 PMI'm a fan of Larabars and adore the idea of making these bars at home and saving on the packaging waste. Fantastic idea!
Posted by Jen on May 5, 2009 10:29 PMI have been doing this for a few months as I got tired of spending so much on the larabars and clif Nectar bars. My favorite is a mixture of date, pistachio, cardamom, and apricot.
Posted by Marissa on May 6, 2009 1:27 AMI've never heard of Larabars before but I have to say that yours look fantastic! Definitely worth giving them a try.
Posted by Tabitha (From Single to Married) on May 6, 2009 12:51 PMThose look gorgeous. I'd given up on energy bars years ago for the reasons you mentioned and have never tasted a real live Lärabar, but this I could really get into. Would make a great snack for the park after school.
Posted by Carolyn on May 6, 2009 3:15 PMThey look delicious, and are probabkly even better for you than an already-beneficial bar. Yum!
Posted by mysterycreature on May 6, 2009 3:39 PMSomeone just introduced me to larabars, too--and they are good. But I bet yours are better!
Posted by unconfidentialcook on May 6, 2009 4:21 PMWow - just like you I am not that an energy bar addict but this stuff looks absolutely perfect for a delicious and quick breakfast :)
Posted by Claire on May 6, 2009 4:43 PMI made my own granola using oats and raw pumpkin/sunflower seeds and dried fruits and it would be a BAR if I smashed it into the pureed dates- no soy products (as they all have)I just didn't think of it until I read these recipes!
Posted by Carol on May 6, 2009 5:44 PMThe texture sounds amazing, as does the blend of nuts. I love the idea of cardamom, and I was thinking some lemon zest would also make a nice addition.
Posted by Dallas from Bitchin' Kitchen on May 6, 2009 10:54 PMI'll be in Paris in July so if you'd like me to bring you some Larabars, let me know. Perhaps you'll be organizing another C&Z readers gettogether :-)
Melanie
Posted by Melanie on May 7, 2009 1:53 AMI'm not a huge Larabar fan, but I like the idea of making my own to get them to a tast/texture I do like!
Posted by EB on May 7, 2009 2:01 AMIt's so funny that you posted this because I JUST had a larabar tonight after my workout, and wondered how easy it would be to make them. Awesome post! Thank you! :D
Posted by Liz on May 7, 2009 6:10 AMOh thank you! i'm so excited to make these. May i ask a silly question? Where would I find date paste or can i make it by mashing dates to a pulp?
Posted by michelle on May 7, 2009 6:32 AMNerd note: There is HTML for everything. The upturned hat is called a "breve." The letter you are looking for is officially known as "latin small letter o with breve:" ŏ It can be embedded in HTML as ŏ On a Mac all special characters can be found in the Character Palette (Edit -> Special Characters). In Windows there must be something similar.
Posted by Evan Jones on May 7, 2009 1:02 PMohhh, you're my hero! i love larabars, but they don't exactly fit into the family budget. plus, i totally agree about the packaging. yuck.
we're making these this weekend for sure.
Posted by cate on May 8, 2009 6:16 AMThese look wonderful! I've been making my own granola bars for some time, but never dreamed I could recreate Lara bars! Merci beaucoup!
I'll be linking to this in my weekly 'Fizz Fix' on 9 May on my blog.
Posted by Kiki on May 8, 2009 7:31 AMi'm a regular reader but never commented. made these and they are FANTASTIC. what a delightful blend of flavors...
Posted by Jess on May 9, 2009 2:11 AMI made a kind of edited version of these as I don't eat nuts (Elanabars)- which turned out nice - good consistancy although much sweeter than anticipated. Next time I think I'll up the cocoa and look for unsweetened cranberries. This made 4 small bars.
100g majool dates
Posted by Elana on May 10, 2009 9:11 AM50g Raisins
50g cranberries (slightly sweetened)
2 tbsp cocoa powder
1/2 small banana
I love it, Lara bars are the only bar I eat when I travel. Now I can prepare and make them at home! Thank you, thank you, Clotilde.
Posted by Adrienne on May 11, 2009 4:51 PMClotilde, How did you get so smart? This is genius and a must try for me.
Posted by Sarah on May 11, 2009 7:02 PMThis is very interesting!! I have to admit that like you, I am not incredibly turned on by energy bars, but these ones are pretty good--very dense, almost truffle-like in their consistency. The homemade version sounds like a delicious and decadent breakfast to me!
Posted by CakeSpy on May 11, 2009 7:20 PMI'm not familiar with Larabars, but your version looks so yummy. I'm going to give it a try for my kids this weekend and thank you for sharing.
Posted by Mixing Bowl Mama on May 12, 2009 12:58 PMThanks for this recipe! I moved to London from Denver last year and have been missing Larabars but don't like to buy them at £2 each. Great idea to make them yourself.
Posted by Kim on May 13, 2009 2:42 PMDate Paste
* 1 cup pitted Barhi dates
* 1/2 cup filtered water
In a food processor, combine the dates and water and process until completely smooth. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.
[Note from Clotilde: this appears to be drawn from a recipe in Charlie Trotter and Roxanne Klein's book, Raw.]
Posted by Werequat Dave on May 17, 2009 11:08 PMLarabars are the only kind of bar that seems worth eating, since it doesn't have a million ingredients and they do taste good. I, also, have thought of making them myself but haven't done it yet. Thanks for the recipe, making it that much easier for me to make my own!
Posted by Anna on May 18, 2009 2:12 AMAwesome! I'm so glad to see another person making these themselves. The bars actually freeze really well and turn edible within minutes out of the freezer. I like to add ginger with cinnamon to mine. :)
Posted by gerdaleigh on May 20, 2009 1:02 AMClotilde, The date paste recipe I posted comes up in several places on the web, I think the one I actually used came from the Epicurious web site, but it's the same as many other posts I found. Just wanted to get a paste recipe up there, 'cause these bars are yummy:). I've never read RAW, but it's on my list of "to read soonest":)
Posted by Werequat Dave on May 21, 2009 1:12 AMThanks for this post! I love Larabars and I'm ridiculously excited to discover I can make them. I tried the peanut/date and peanut/date/raisin combinations on Camilla's website, which were great and cheap and I had all the ingredients on hand. Will definitely be experimenting with other varieties!
Posted by Anna on May 21, 2009 10:47 PMAnything homemade is a better taste and more healthy. Thank you for supplying a healthier alternative to a great snack already.
Posted by Smoothie Guy on May 23, 2009 6:03 PMI plan to make these before my plane trip in a few weeks. Trader Joe's has the best dried cranberries. I usually buy 4 bags @ $1.99 for 8 oz.
What I like best is being able to control what goes in the food I eat. I am allergic to a lot of food groups. I will make some, then taste the Larabars. Home made is usually better, but not always cheaper.
Posted by Marcia on June 1, 2009 11:53 PMI, too, love Larabars for their simple, whole-food ingredients. Thanks for the recipes--can't wait to try them!
Posted by Bonnie on June 2, 2009 3:56 AMI have to thank you for introducing me to the Jocolat Larabars. I too have always shied away from energy bars; as a rule, I don't like them.
But these, I rather enjoy! I adore dates, and sometimes, I think I like these bars even better than unadulterated dates, which, while delicious, are sometimes, too intense, too sweet, on their own.
But the cocoa and the nuts in the bar temper the sweetness of the dates. When I offered a bite to a friend recently, she declared, "It's like eating smushed up fruit, with a little chocolate." Not the most appetizing description, but somewhat accurate, I think.
I have three children, and occasionally, I do not have time to eat lunch, (mon dieu!), and the larabars come in handy on such days, or when I need a quick snack mid afternoon, and again, because I am servicing my children, have no time to sit, let alone prepare something for myself.
So I've developed a serious habit now, and buy them buy the box at Whole Foods. I don't know how long I can afford to keep this up financially, so soon, I just may be motivated to seek out date paste, the only ingredient in the recipe I do not keep on hand, and try this recipe.
Thanks, Clotilde!
Posted by Pamela Goldsteen on June 2, 2009 1:21 PMI just made them, and I do believe I will be a lifelong addict for this recipe and all it's possible incarnations! Thanks for the inspiration. =)
Posted by mindy on June 23, 2009 10:13 PMcan you provide the nutritional info please? i need to know how many grams of carbs and protein these have....
Posted by iheartshoes83 on July 29, 2009 7:02 PMthx