Homemade Peanut Butter Chocolate Chip Larabars
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!
Servings: 8
Ingredients
- 20 Medjool Dates pitted (fresh)*
- 2 cups unsalted peanuts
- 1/2 cup mini chocolate chips
- pinch of salt
Instructions
- 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.
Notes
- 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!
Nutrition
Calories: 373kcal | Carbohydrates: 57g | Protein: 8g | Fat: 17g | Fiber: 4g | Sugar: 46g