Homemade Larabars with chocolate chips are the perfect snack for busy people. Make with just 4 ingredients – cashews, peanuts, dates, and chocolate chips – for a delicious vegan and gluten-free sweet treat.
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This homemade Larabar recipe is a healthy snack that you can feel great about giving the kids. They are great snacks for trips to the beach, day hikes, and after school snacks. Because they come in so handy, I like to make sure I always have them on hand.
These vegan protein bars are both vegan and grain free. They will give you (and the kids!) a boost of protein with their blend of peanuts and cashews and healthy fats.
Not only are they nutritious and delicious, but they are also super easy to make. You only need four ingredients and a few minutes to put them together.
Ingredients & Substitutions
Ingredient Notes
- Chocolate Chips – Substitute cacao nibs for a sugar-free and raw version.
- Medjool Dates – I recommend using Medjool dates. Medjool dates are bigger and juicier than traditional dates which help bind the ingredients together. Without Medjool dates, you’ll risk getting a crumbly bar.
- Roasted peanuts – I usually use unsalted, but if you want a saltier snack bar, you could use peanuts roasted with some salt. Just watch for hidden ingredients in salted nuts.
Step-by-Step Instructions
Step One – Create the dough
Before you get started, soak the cashews and dates for 30 minutes in water. Once they have softened some, drain them and rinse them. This works well in a colander or strainer.
Pro Tip: Do not skip this step. Soaking the dates and cashews make them soft enough to break down when blended together.
Pour the cashews and dates into a food processor along with the salt and peanuts. Blend the mixture until the nuts are broken into tiny pieces and the sticks together when you press into it. This should take about 2 to 3 minutes.
You may need to add 1-2 tablespoons of water to bring the dough together. Add it slowly and add just enough for the dough to come together when pressed between your fingers.
Step Two – Mix in the Chips
Scoop the dough into a small bowl. Pour the chocolate chips into the bowl. Use either a sturdy wooden spoon or your hands to thoroughly mix the chips into the dough. The dough is going to be thick, so your hands might work best.
Step Three – Shape and Cut
Use parchment paper to line an 8×8 baking dish. This can be glass or metal, it doesn’t matter because you won’t be baking the bars. Cut the parchment paper just a little bit big so that you have some extra handing over the edges.
Place the dough into the lined dish. Press down on the dough so it evenly distributes throughout the dish.
Before cutting, chill the dough for at least one hour. When the bars have set, cut into 12 equal bars.
Serving And Storing
Serving – You can serve the bars as soon as you cut them or store them for later. These are a great, healthy snack full of good fat and protein. You can take them along to work as a good midmorning or midafternoon snack or eat one right after a workout.
Storing – Store the bars in an airtight container in the refrigerator for up to 5 days.
Tips and Tricks
- Do not skip the soaking step! Soaking the dates and cashews make them soft enough to break down when blended together.
- Use cacao nibs for a raw and paleo alternative.
- Depending on the moistness of your dates, you may need to add a little water to get the mixture to the right consistency. Add 1 teaspoon at a time until it sticks together when pressed.
- Make sure to use parchment paper to ensure the bars are easily removable from the baking dish.
- Store in individual bags for a quick take along snack. You can store them in a big container, but if you put them in individual bags you have an easy, ready to go snack.
- Store in the refrigerator! The bars are not baked and can become very soft, melty at higher temperatures. For best results, store them in the fridge and use a cooler if traveling with them.
Frequently Asked Questions
If you want to use additional nuts, you can. You can add them in place of the chocolate chips as a yummy, healthy addition to them.
Cashews, along with dates, make up the base of this bar. They are fatty, relatively soft, and neutral flavored. I do not recommend using a different type of nut for the cashews.
For sure! Feel free to swap out the peanuts for almonds, pecans, hazelnuts, or pistachios.
These are the perfect make ahead snack. You can bring them to work, school, or the gym. You can also freeze these bars for up to 3 months. For added convenience, store the bars individually in sealable bags and grab them as you need.
More Healthy Snack Recipes
- 4-Ingredient Chocolate Chip Cookies
- Protein-Packed Granola Bars
- Teriyaki Mushroom Lettuce Wraps
- Superfood Grain-Free Granola Bars
Homemade Larabars w/ Peanuts & Chocolate Chips
Ingredients
- 1 1/2 cup pitted Medjool dates, packed
- 1 cup roasted peanuts, unsalted
- 1/2 cup raw cashews
- pinch of sea salt
- 1/3 cup vegan chocolate chips
Instructions
- Soak the cashews and dates for 30 minutes. Once they are slightly soft, drain and rinse. Place them, along with the peanuts and salt, in a food processor and blend until nuts are broken into tiny pieces and the dough sticks together when pressed.
- Transfer the dough to a small bowl and mix in chocolate chips. The dough will be quite thick and you should use a wooden spoon or your hands to thoroughly mix.
- Line an 8×8 baking dish with parchment paper, leaving a little extra to hang over the edges. Place the dough inside the dish, pressing down so that it is evenly distributed. Refrigerate for at least one hour. Cut into 12 equal bars. Store in the refrigerator for up to 5 days.
Notes
- Do not skip the soaking step! Soaking the dates and cashews make them soft enough to break down when blended together.
- Depending on the moistness of your dates, you may need to add a little water to get the mixture to the right consistency. Add 1 teaspoon at a time until it sticks together when pressed.
- Make sure to use parchment paper to ensure the bars are easily removable from the baking dish.
- Store in individual bags for a quick take along snack. You can store them in a big container, but if you put them in individual bags you have an easy, ready to go snack.
- Can I use something other than cashews? Cashews, along with dates, make up the base of this bar. They are fatty, relatively soft, and neutral flavored. I do not recommend using a different type of nut for the cashews.
- Can I use something other than peanuts? For sure! Feel free to swap out the peanuts for almonds, pecans, hazelnuts, or pistachios.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Virginia says
Can you make these without a food processor? I just have a blender …. but I would think that would stick to the blades terribly. Maybe I can just mash it up by hand- well — with a spoon /spatula? Do you think that could work?
Sarah says
I think you’re right that it would be a big mess with a blender but I don’t think you could make this by hand either. Perhaps in small batches in a coffee grinder?
Marley says
Do you think I could use dried figs instead of dates? They’re easier to find and cheaper where I live, but I don’t know if the texture is similar enough.
Sarah says
I’m not sure if I’m familiar enough with a dried fig to say for sure, but I think the texture of a dried fig is drier. But also since they are significantly less sweet, you could add just a little bit of maple syrup or agave nectar and that should help both texture and taste. If you try it let me know how it turns out!
Marley says
Ok, if I don’t find dates I’ll try figs and let you know how it turns out 🙂
lila says
if i have a nut allergy, could i use pumpkin seeds and/or oats as a nut replacement? i really want to try these but i don’t want to compromise the texture by eliminating nuts
Sarah says
unfortunately, this bar is pretty dependent on the cashews for the consistency. This bar might work better: http://www.thesweetlifeonline.com/2013/01/03/raw-banana-bread-breakfast-bar/ you could sub out the pecans for seeds and add chocolate chips if you wanted. You might need to add a little extra moisture to this bar if you take out the pecans, but even a little water would do the trick.
Chelsey says
Could I use dried prunes instead of dates? I love using dates, I just don’t have any right now..
Sarah says
It could work. Since prunes are a less sweet than dates you might wanna add some agave or maple syrup yo taste. Let me know how it works out!
Meander says
Hey- first time reader after searching for Larabar recipes. This looks fantastic. Yours was the first recipe for the peanut butter chocolate chip bar that included other kinds of nuts. It sounds like a really good idea because cashews are super rad. n…n
Congratulations on your baby!
Sarah says
Thanks! I added the cashews (even though the actual Larabar recipe doesn’t use any nut other than peanuts) because it gives the bars extra creaminess and richness. I’m glad you support the idea!
Carrie says
Do you use 1 1/2 c of dates already ground? I used 1 1/2 c and it wasn’t near enough. Thanks!
Sarah says
I packed the dates, which I should mention if I didn’t already. Also I used Medjool dates which are very moist. Depending on the moistness of the dates, you may need to add a little water to get it to hold completely together. I will make note of this in the recipe. Thanks for your feedback.
Caitlin says
peanut butter lara bars are one of my favorites. they are so filling and so freakin delicious. i bet these taste even better and are perfect for when you need some quick energy.
congrats again on your new baby boy! i’m excited to see what is up your sleeve 🙂
Sarah says
Thanks Caitlin! They are my favorite too. And now I can make them for so much cheaper. I’m already out, so I’m trying to figure out what flavor to try next…
Heather says
So easy to make and they look even better than the standard lara bar- congrats again on your newest arrival; can’t wait to check out your lineup of guest bloggers 🙂
jess says
EEEEK! how did i miss the news??!! welcome, welcome to nash! and happy birthing day to you sweet mama 🙂
Suzanne @ hello, veggy! says
DEEEEELISH! I love anything cookie flavoured 🙂 Congrats on your little bundle of joy!
Lindsey @ DishingUpHope says
What a beautiful post! Congrats on your precious little one. I’m looking forward to trying these bars. Always looking for a protein boost with chocolate 😉
Laura Black says
This looks wonderful. My husband is an avid protein bar consumer. We are new vegans and I am excited to try new creations. I also love the simplicity. Only five (well really four) ingredients…how wonderful. And what’s better is that I have all of them in my kitchen. Thanks for the recipe.
Sarah says
Congrats on becoming vegan! It’s a great way to be!
Laura @ This is Thirty says
Congratulations on your new arrival! What a way to start the new year!
These bars look delicious – perfect for a mid-run or post-run re-fuel!
Sarah says
Thanks Laura! It has been a great way to start 2014!
marfigs says
These look great! I’m going to make some for our household for those emergencies when nothing but a boost of natural sugar and protein will do. 😀
Sarah says
That’s exactly what they are good for!
luminousvegans says
Congratulations!!! These bars look much better to me than Lara bars….probably because of the yummy chocolate chips! I think these look like great “pick me up” snacks.
Sarah says
Thanks, Ketty! Yes, it’s all in the chocolate chips 🙂
aliza says
Hello:
Do you think these can be frozen? If not, how long would they last in the fridge for? (trying to figure out how far in advance of my due date I can make these?) Thank you!
Sarah says
They should be fine frozen and I would think you could freeze them for 4-6 weeks without compromising the taste. Congrats on the upcoming baby! When are you due?
Aliza says
That’s perfect. I am due in about 4 weeks. Thank you for the recipe.