Homemade Peanut Larabars
Customize the basic peanut and date bars with mini chocolate chips or other fruits and nuts. Larabars are often made with cashews, almonds, pecans or walnuts. Try good quality spices, or cocoa powder for a special treat!
Servings: 6 large or 12 small bars
- 10 ounces whole dates pitted (about 1 ¼ cups packed)
- 1 cup unsalted roasted peanuts
- ¼ teaspoon good sea salt
Line a loaf pan with parchment or wax paper leaving the sides long enough to hang over by an inch.
If the dates are soft and fresh there is no need to soak in water. If they are a little dry, try covering the dates in warm water for a few minutes. Drain well and blot dry with a paper towel. Don't soak them so long that they start to turn to mush.
Add the peanuts to a food processor and pulse until finely chopped.
Add the dates and salt and process until it forms a ball and sticks together.
Spread the mixture into the prepared loaf pan and press using another pieces of parchment to smooth out the surface.
Refrigerate for at least 30 minutes before cutting.
Store the date bars individually wrapped in plastic wrap or parchment paper in an airtight container for up to several weeks.
Recipe adapted from Leite's Culinaria
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 276kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 99mg | Potassium: 464mg | Fiber: 6g | Sugar: 31g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg