Homemade “larabar” type bars are my go to snack when I’m heading out the door. I usually make a new batch every week with whatever I have laying around in the kitchen. This week it was hazelnuts and sesame seeds. So far, these are my favorite ones that I have made. YUM!!
I have been working on making a bar that is less crumbly. I tried adding coconut oil to hold them together a bit more. Still a bit crumbly. This time I used coconut butter, and I’m quite pleased with how they turned out. I usually make my own coconut butter, but I was feeling a bit tight on time (since my little one’s nap time is usually the only time I have to get crafty during the day.) So I used the raw Artisana brand. For tips on making your own, check out this post. I have made it in the food processor, but I prefer to use the high speed blender. It’s much faster.
- 1 cup dates, pitted
- ½ cup coconut butter, melted
- 2 TBS almond butter
- 3 TBS filtered water
- ¼ tsp celtic sea salt
- 1 cup hazelnuts, raw
- 2TBS sesame seeds
- In food processor, process dates, coconut butter, almond butter, salt, and water until they form a paste
- Add hazel nuts and pulse until nuts are broken down into tiny bits
- Add sesame seeds and pulse to combine
- You may need to add a bit of water here. Mixture should be tacky but not sticky wet. Add water a tiny bit at a time.
- Press mixture firmly into a 9x11 baking pan that is lined with parchment paper. Use the back of your spatula or your fingers to even out the top
- Place in freezer for about an hour then remove and cut into desired sized bars
- Store in fridge, separating layers with parchment paper
- Makes 9-12 bars, depending on how big you like them