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Coconut Chocolate Chip Larabars

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These homemade coconut chocolate chip Larabars require only five ingredients: dates, almonds, cashews, coconut and chocolate chips.

If you’ve ever had a Coconut Chocolate Chip Larabar before you’ll know it’s packed with coconut flavor and studded with sweet chocolate chips — basically a health nut’s candy bar. I think it might be my favorite Larabar flavor, although I do love Apple Pie, Peanut Butter Cookie and Peanut Butter Chocolate Chip as well.

Homemade Larabars are So Easy

If you’ve never tried your hand at making Larabars before, I’ll let you in on a little secret… they’re incredibly easy to make. Plus, they’re cheaper than buying Larabars at the store. I’ve made homemade key lime Larabars as well, but this coconut chocolate chip flavor is my fave and it’s perfect for a nagging sweet tooth.

Coconut flakes, almonds, cashews, dates and chocolate chips on a table.

Coconut Chocolate Chip Larabar Ingredients

You only need five simple ingredients and a food processor!

  • almonds and cashews – raw and no salt added
  • Medjool dates – you can buy medjool dates that are already pitted or pit them yourself (it’s super easy). Two brands that I like are Natural Delights and Joolies. You can find Natural Delights in the produce section of most grocery stores (near the bananas) and Joolies are offered on Amazon and Thrive Market.
  • unsweetened shredded coconut flakes – be sure to get unsweetened shredded coconut, not the sweetened coconut
  • chocolate chips – I like using dark chocolate chips from Enjoy Life or Lily’s. Both of these options are dairy-free.

Food processor with coconut flakes, cashews and almonds.

Food processor with coarsely pulsed nuts and ingredients for homemade Larabars.

Can I Use a Blender to Make Larabars?

When making homemade Larabars I like to use my food processor fitted with the S-blade. A high powered blender (like a Vitamix) will likely work in a pinch, but I prefer using my food processor because it chops the dates and nuts more evenly. Using a blender to make energy balls with dates can be done, but it’s kind of a pain and results in a sticky mess.

If you don’t own a food processor, I highly recommend getting one. I have a ton of kitchen appliances and my food processor is one that I can’t live without. I use it ALL THE TIME for everything from thinly slicing onions to shredding Brussels sprouts and making treats like these chocolate covered healthier peanut butter balls.

If you don’t have a food processor and still want to make energy bars, check out my recipe for tahini fig bars or these baked oatmeal bars.

Stack of three homemade chocolate chip Larabars.

How to Store Homemade Larabars

You can store your homemade Larabars in an airtight container in the refrigerator or freezer. They’ll last up to 1-2 weeks in the fridge and up to 3 months in the freezer. I like using glass storage containers or Stasher bags.

4 homemade chocolate chip Larabars on parchment paper surrounded by chocolate chips and coconut flakes.

Not in the mood to press these into bars? I have a recipe for coconut chocolate chip energy balls too!

More Energy Balls and Bars

  • Peanut Butter Chocolate Protein Bars
  • Chocolate Chip Oatmeal Breakfast Bars
  • No Bake Protein Balls
  • No Bake Energy Balls
  • Blueberry Muffin Energy Balls
  • Apple Pie Energy Balls

If you make these coconut chocolate chip Larabars, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is super helpful for the EBF team and other EBF readers!

Print

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5 homemade coconut chocolate chip energy balls on a table surrounded by chocolate chips and coconut flakes.

Coconut Chocolate Chip Larabars


5 from 1 reviews


  • Author:
    Brittany Mullins

  • Prep Time:
    30 minutes

  • Total Time:
    30 minutes

  • Yield:
    12

  • Diet:
    Vegetarian
Print Recipe


Pin Recipe

Description

These homemade coconut chocolate chip Larabars require only five ingredients and take just minutes to make.


Ingredients

  • 1 1/2 cups medjool dates, pitted*
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/3 cup chocolate chips (dairy-free if needed)

Instructions

  1. Prep dish: Line a square or rectangle baking dish with parchment paper.
  2. Process nuts: Place coconut, almonds and cashews into food processor fitted with the S-blade and pulse until everything is chopped into small pieces. Place nut mixture in a bowl and set aside.
  3. Process dates: Put dates into the food processor and pulse until a paste forms. The dates will probably form into a sticky ball. If they do, break about the ball a bit with your hands.
  4. Add nuts and coconut back into the processor with the dates and pulse until well combined.
  5. Add chocolate chips and pulse a few more times, until they’re just incorporated.
  6. Set and slice: Place in the fridge for 20 minutes to harden up and then slice into bars.
  7. To store: Store any leftovers in the fridge with parchment paper between them for 1-2 weeks or in the freezer for up to 3 months.

Equipment

Notes

  • Hard/dry dates: If your dates are hard and dry, you can soak them in warm water for 10-15 minutes to soften. Just drain them well before using.
  • Category: Snack
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 152
  • Sugar: 12g
  • Fat: 10g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 3g

Keywords: homemade larabars

 

 

The post Coconut Chocolate Chip Larabars appeared first on Eating Bird Food.



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