Save money and make your own home-made chocolate cherry "Larabars"

Guestpost by Patrice on Jul 18th

I love Larabars, but am allergic to overpriced (almost $2 a bar), individually packaged things. Larabars are the perfect energy packed snack to eat before a hike, or a run, or just to get through the day (infomercial much?).

These are so simple to make it's ridiculous. I will be making these so many more times in the future. This recipe is similar to the Cherry Pie flavor, but with chocolate… because I have a sweet-tooth.

Here's what you'll need:


• 1½ cups (about 12) medjool dates, pitted and halved
• 1¼ cup dried cherries
• ¼ cup dried cranberries
• 1¾ cup toasted almonds
• ½ cup chocolate chips or chopped chocolate

Here's how you make them:

In a food processor fitted with the metal blade pulse 1 c of almonds and chocolate until finely chopped. Dump almond chocolate mixture into a bowl and set aside.

Place dates, cherries and cranberries in food processor and run until a ball of gooeyness forms. If your processor gets gummed up, stop the motor and pull apart the ball and restart the processor.

Add the almond chocolate mixture to the processor and mix until well incorporated.


Line a straight sided pan (I used an 8×8 and my bars were rather think. I thick a 9×9 might work out better) with parchment paper (lease some hanging over the sides) and dump mixture in. With your hand press to fill the bottom of the pan. Place another piece of parchment on top and use a flat object to press evenly. Remove top parchment and scatter remaining almonds evenly over mixture. Press almonds into mixture and place pan in the refrigerator for a least 30 minutes.


After refrigeration, use the parchment paper to lift bars out of the pan and slice to desired size. Individually wrap in plastic wrap for later snackage.

Yum.

You can probably get anywhere from 8-15 out of the pan depending on how thick you cut them and size of your pan.

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About Patrice

23-year-old native of Texas living in Minneapolis, fledgling blogger, with a little bit of a food obsession. My thoughts in a day range from “should I go to the grocery store for a third time?” to “how much butter is too much butter?” Cooking for me is meditative… therapeutic, comforting— not just the act of eating the food, but the methodology in preparing it, and the joy in sharing it.

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