These days, coconut oil and butternut zoodles are all the rage. Dark chocolate edamame and gluten-free flax chips line the store shelves.
Gone are the days of only two kinds of granola bars (would you like crunchy or soft?) Now there’s so many various snack bars to choose from, it makes you dizzy.
It used to take half my shopping time choosing energy bars that weren’t wrapped in chemicals or refined sugar.
Admittedly, doing Whole30 changed my energy bar game. Larabars were the only bars allowed on the whole30, as some of the flavors are made with only fruits and nuts.
The kids refueled with Lara bars for pre-game energy. Hubby relied on them for on-the-go fueling during traveling. But y’all, Lara bars are not budget-friendly.
So I started making them myself. Verdict: they’re way better when you make ’em yourself. Not to mention tons more affordable.
These homemade 3-ingredient Larabars are now a staple in our home for healthy fueling. Before and after hard workouts, in between layovers at the airport, or when you just want to obey the sweet tooth with something guilt-free.
These wholesome bars are super easy, flexible, yummy, and won’t blow your entire grocery budget.
Pure and simple. Delicious and nutritious. Totally toppable with all the add-ins or none at all.
- 1 cup dried dates, pitted
- 1 cup raisins, or other dried fruit with no added sugar
- 1 cup salted/roasted almonds, or other nuts
- Optional add-ins: 1 tsp cinnamon, shredded coconut with no sugar added
- In a food processor, add the dates and any other dried fruit. Process until the mixture becomes sticky and forms a large ball. Add nuts and pulse until nuts are finely processed and well combined. You can also process less time for chunkier bits of nuts.
- Press a large sheet of cling wrap into the bottom/sides of an 8x8 square pan, with overhang on the sides. Press bar mixture evenly into the bottom of pan. Place cling wrap directly over the bars for an airtight seal and chill several hours or overnight.
- To slice, remove entire bar mixture using the cling wrap overhang. Place on a cutting board and use a sharp (or serrated) knife to cut into bars. Keep chilled in airtight container until ready to serve. Also keeps well at moderate room temperatures.
Did you make this?
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Source: Chew Out Loud
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