With just 4 real-food ingredients, you can make these delicious Copycat Peanut Butter Chocolate Chip Larabars. This Larabar recipe is vegan, gluten-free, and paleo-friendly!
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:8 bars 1x
20 Medjool Dates, pitted (fresh)*
2 cups unsalted peanuts
1/2 cup mini chocolate chips
pinch of salt
First, line a square cake pan with parchment paper. Set aside.
Next, pit 20 dates. Then, add to food processor.
Add peanuts and salt and blend on high until your dough has formed. You may need to stop a few times to scrape the sides. Your dough should be sticky, yet not too wet.
Transfer your food processor into the fridge for 5 minutes to cool just a tad. You want to do this so the chocolate chips don’t melt! Once slightly chilled, add the chocolate chips and give it one last whirl to combine.
Transfer dough into cake pan and use your hands to spread out evenly. If you spray your hands with cooking spray, there will be less sticking.
Place cake pan in the freezer for 1-2 hours.
Remove from freezer and let sit for 5 minutes until you can wiggle the bars out of the cake pan. Use a sharp knife to cut into 8 bars.
Make sure you are using soft dates for this recipe. If your dates are older/harder, you will likely need to add a few teaspoons of water.
Storage: Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
If you’re eating these bars as more of a snack, feel free to cut the serving size in half to make 16 total bars!