Coconut Cream Pie Bars {sugar-free, grain-free}
Chad and I swear by Larabars for an emergency snack. We always seem to have some on-hand for when we just need something to tide us over, no matter where we are.
But, instead of buying boxes of the bars, I've developed a system for making homemade bars. It's become so second nature, I can't help but make them a few times a week.
The ratio is always about 1 cup of pitted dates to 1-2 cups of nuts (pecans, almonds and/or cashews). Then, I add 1 tablespoon of coconut oil and any other mix-in's depending on the flavor - cinnamon, coconut, dried cherries, dried figs or dried blueberries.
A recent favorite is my version of the "Coconut Cream Pie" Larabar. I'll use walnuts and pecans or cashews and almonds, depending on which nuts I have in my kitchen.
And I get it, raw nuts can be pricey! I recommend buying bags of raw nuts at Trader Joes or in bulk at Whole Foods - to get the most bang for your buck. They don't have any added oils or salt. Plus, they have just about every kind you need to make a homemade Larabar.
Try it out!
Coconut Cream Pie Bars
1/2 cup raw or roasted cashews (no salt or oil added)
1/2 cup almonds
3/4 cup unsweetened organic shredded coconut
15 Medjool dates, pitted
1 tablespoon coconut oil
pinch of salt
1 tablespoon water
Directions:
In a food processor, process the nuts until roughly chopped/ground. Add the shredded coconut and process until roughly chopped.
Add the dates, coconut oil and water and process until the mixture comes together. If the dates were not soft enough, soak in hot water for 10 minutes and then drain before adding to the food processor.
Line a small square pan with parchment paper. Press the bars into the pan with the back of a wooden spoon or your hands and smooth out the top.
Place in the freezer for about 30 minutes to harden. Pull the parchment up to take out the bars. Cut into squares. Then, individually wrap the bars in plastic wrap for easy on-the-go snacks.
