Homemade Coconut Chocolate Chip Larabars
Try this Homemade Coconut Chocolate Chip Larabars recipe, or contribute your own.
Try this Homemade Coconut Chocolate Chip Larabars recipe, or contribute your own.
- Carbohydrate 6.5096125 g
- Cholesterol 0 mg
- Fat 14.7375483333333 g
- Fiber 3.20869154715538 g
- Protein 3.11354416666667 g
- Saturated Fat 8.855669 g
- Serving Size 1 1 Serving (26g)
- Sodium 6.21766666666667 mg
- Sugar 3.30092095284462 g
- Trans Fat 0.826409250000003 g
- Calories 161 calories
Step-by-step
- Line a square or rectangle baking dish with parchment paper.
- Place coconut, almonds and cashews into food processor and pulse until they're chopped into small pieces.
- Place nut mixture in a bowl and set aside.
- Put dates into the food processor and pulse until a paste forms (the dates will probably form into a sticky ball).
- Add nuts and coconut back into the processor with the dates and pulse until well combined.
- Add chocolate chips and pulse a few more times, until they're just incorporated.
- Remove dough from processor and press evenly into your prepared dish. Make sure you press the dough down really well so that the bars stay together.
- Place in the fridge for 20 minutes to harden up and then slice into bars.
- Store any leftovers in the fridge with parchment paper between them for up to a week. You can also store the bars in the freezer if you want them to last even longer.
Homemade Coconut Chocolate Chip Larabars: A Busy Mom's Quick & Healthy Treat
Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the family fed, finding time for anything, let alone healthy snacks, can feel impossible. That’s where these homemade coconut chocolate chip Larabars come in. They’re quick, easy, healthy, and most importantly, delicious. I’ve always been a fan of Larabars, but the store-bought ones can be pricey, and sometimes the ingredient list isn't as clean as I'd like. So, I decided to take matters into my own hands and create my own version, perfect for busy weeknights and packed lunches.
The beauty of this recipe is its simplicity. No fancy equipment or obscure ingredients are needed – just a food processor and a few pantry staples. The dates provide the perfect natural sweetness and binding agent, while the combination of coconut, almonds, and cashews adds a delightful crunch and healthy fats. The chocolate chips? Well, they're just the cherry on top! I prefer to use Enjoy Life chocolate chips because they are allergy-friendly, but feel free to use your favourite. The whole process takes less than 30 minutes from start to finish, making it a fantastic option for those busy days when you need a healthy snack or dessert, and don't want to spend all your time in the kitchen.
Beyond the Convenience: These Larabars aren't just a quick fix; they're a healthy and nutritious option too. Packed with fiber, healthy fats, and protein, these bars will keep you feeling full and energized throughout the day. They're also a great source of essential nutrients, making them a guilt-free indulgence. They’re perfect for school lunches, afternoon snacks, or even a pre-workout boost. The portability is a huge plus – I often toss a couple in my bag for those unexpected moments of hunger.
Adaptability is Key: One of the things I love most about this recipe is its adaptability. Feel free to experiment with different nuts, seeds, or dried fruits. Swap the almonds for pecans, the cashews for macadamia nuts, or add a handful of pumpkin seeds or sunflower seeds for extra texture and nutrients. You can also get creative with the chocolate chips; use dark chocolate, milk chocolate, or even white chocolate chips. The possibilities are endless, making it a fun recipe to customize to your taste preferences. I've even made a version with dried cranberries and a hint of cinnamon – a delightful autumnal twist.
Tips for Success: To ensure your Larabars hold their shape and don’t crumble, make sure you press the mixture firmly into the baking dish. The dates act as a natural binder, but pressing down firmly is crucial for achieving the desired consistency. Using medjool dates is recommended because they are soft and sticky, making them ideal for this recipe. If you don't have a food processor, you can chop the nuts and coconut by hand, but it will take a little longer. Finally, storing your bars in the fridge or freezer will significantly extend their shelf life, keeping them fresh and delicious for longer.
More Than Just a Snack: These Homemade Coconut Chocolate Chip Larabars are more than just a convenient and healthy snack. They’re a testament to the power of simple ingredients and a little bit of creativity in the kitchen. They are a symbol of a mom's love and care, a quick and easy way to nourish her family with homemade goodness. They're a reminder that even in the midst of a busy life, it's possible to prioritize health and well-being without compromising on taste or convenience. Give this recipe a try and see for yourself!
