Recreating the Lara Bar 3

So we all know that lara bars are pretty much the only paleo friendly fruit/nut “health” bar available at most stores. I searched high and low for a recipe to recreate a lara bar at home, because at 26.00-35.00 for a box; it’s just not economical. My kids love these for a quick, convenient, tasty and healthy snack during baseball and gymnastics practice. My kids go, go, go – so, a snack with healthy carbs and fats is essential for energy and sustenance.

I found several good recipes for home made lara bars including:

Better than lara bars by the Guilty Kitchen, Easy Homemade larabars from the Skinny Mom and fruit and nut lara bars by Everyday Paleo

However, most recipes I found lacked the texture of the original lara bar that I loved so much, I’m not a particular fan of the new nuttier version. Many called for the addition of coconut oil or nut butter to get the creamier texture. I found that the coconut oil caused them to fall apart.

I was determined to stick to what I loved most about lara bars… they contain almost nothing… fruit and nuts… that’s it. This had to be possible!

Along the bottom is the chocolate variation, at the top the coconut version. You could lighten the color of the bar by substituting apricot for the figs.

Along the bottom is the chocolate variation, at the top the coconut version. You could lighten the color of the bar by substituting apricot for the figs.

After 5 attempts, I finally got the texture I love… so here is the key:


1.5 cups of dried fruit of choice

1.5 cups of raw nuts of choice

2 teaspoons of vanilla

2 teaspoons of raw cacao powder

optional addition: shredded coconut


What I used:


.5 cup of medjool dates

.5 cup of apricot

.5 cup of figs

1 cup of cashews

.5 cup almonds

2 teaspoons of vanilla

2 teaspoons of cacao


3/4 cup medjool dates

3/4 cup figs

.5 cup almonds

1 cup cashews

2 teaspoons vanilla

1/4 cup of shredded coconut



first pulverize the dried fruit until it’s a paste in food processor

remove dried fruit and set aside

next, pulverize nuts to a fine powder

slowly add back the fruit paste until it is well incorporated

then add vanilla, cacao, coconut, etc.

To make it thoroughly incorporated I mixed by hand on a cookie sheet, kneading until I was satisfied. ┬áIf you are using chocolate chips, cacao nibs, coconut – I recommend incorporating by hand after the nuts, vanilla and fruit have been processed.

For me, the key was thickness, so I pressed out the mixture into a small glass baking dish (5×7), so that it was relatively thick and could be easily sliced into bars.

after I pressed it out, I rolled over it with a small roller until flat.

Finally, refrigerate for an hour or two then slice and store.

After 5 attempts, my family were thrilled with these. Now, it’s time to work on further variations!


Updated 10/30/13

In honor of the fall season and feeling like I needed some fall epitomizing snacks for the kids, I decided to revamp these a bit.

Today my daughter and I made Chocolate Chia & Pumpkin Spice bars

Both of them started with

1/2 cup of dried figs

1/2 cup of dried apricots (sulfite free)

1/2 cup of dried medjool dates (pitted)

2 teaspoons of vanilla

(depending on the texture of your fruits, you may need to add 1-2 TBS of water to make sure it’s able to incorporate well)

after that was chopped up and integrated in the food processor this is where the differences began:


Chocolate Chia

1 and 1/4 cups of pecans ground into meal

1/4 cup of chia seeds

2 Teaspoons of organic cacao powder

again process & incorporate in the food processor.

once done, add 1 TBS of Enjoy Life Chocolate Chips and roll out into bars, then refrigerate. Enjoy Life are soy, gluten and dairy free.


Pumpkin Spice

1 and 1/2 cups of pecans ground to meal

1/8 cup of flax seed

1 TBS pumpkin pie spice or your own spice blend

food process, incorporate well and roll out, then refrigerate


Once they are set up (a few hours later) cut into bars and store.


About Leanna Cappucci

I am a woman, a mother, a wife, an entrepreneur and I have worn a hundred different hats in my lifetime. I've recreated myself when I've needed to, I've gleaned from the experiences I've been lucky enough to have - both positive and negative, and they have impacted the person that I am today. Like you, I've succeeded and failed and I will continue to do so, because failure is simply the precursor to success! As a coach, as a blogger and as a friend; I am just who I am. I will ramble, I will be honest, I will be emotionally invested and I will say it like it is. I am not a sugar coater, I value honesty. I am not afraid to disagree or have conflict, as those are both healthy and vital to individual growth. I enjoy teaching, learning, discussing and collaborating. As a mother, there is nothing more important to me that the responsibility I have been given to shape the lives of my children, to empower them, to protect them and to help them learn to be strong and independent adults some day.

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