Lara Bars . . . Homemade

Bars are a great on the go snack but not all bars are created equal. Most are actually not a healthy choice and are loaded with tons of sugar and additives.  My two personal favorites are KIND bars and Lara bars . . . both have minimal ingredients however you still want to look at what is in them especially KIND bars - some are very high in calories and higher in sugar.

The BEST way to ensure you know exactly what you are getting is to make you own!  Lara bars are easy to make, I think taste better than the actual bar and save you some serious dollars!!
Now that school is starting I just made up a couple batches and store them in the fridge.  They are easy to throw into school lunches or as a fast on the run breakfast.

Here are a couple of my favorites.  The combinations are endless.  And if you like these just wait, I am going to be adding some new cookie/bar recipes in the coming weeks including a healthy vegan chocolate chip cookie that is so GOOD.



Cherry Pie Larabars

• 1 cup packed dried cherries
• 1/2 cup dates, pitted
• 1 cup warm water
• 1 cup almonds
• 1/8 sea salt

Lay parchment paper or spray 8x8 pan with nonstick spray. Soak dried cherries and dates in a cup of warm water (you can skip if they are soft).  Place almonds in food processor and pulse until finely chopped and than add dried fruit and pulse until mixed and sticky.  You may have to scrap the sides and work in batches depending on size of food processor.
Transfer mixture to pan and place plastic wrap or wax paper with non stick spray on top of mixture and pat down into pan.  Chill for at least 30 minutes and cut into bars.  You can wrap bars individually in plastic wrap or store in airtight container.  Store in refrigerator for up to 3 weeks.

Peanut Chocolate Chip Larabars

• 1 1/2 cup dates, pitted
• 1 cup roasted peanuts, unsalted
• 1/2 cup raw cashews
• pinch of sea salt
• 1/3 cup organic or vegan chocolate chips (Trader Joes or Whole foods)

Lay parchment paper or spray 8x8 pan with nonstick spray.  If dates are not soft, soak in war water for 10 minutes and drain. Place peanuts and cashews in food processor and pulse until finely chopped and than add dates and pulse until mixed and sticky.  Transfer to a small bowl and mix in chocolate chips.
Transfer mixture to pan and place plastic wrap or wax paper with non stick spray on top of mixture and pat down into pan.  Chill for at least 1 hour and cut into bars.  You can wrap bars individually in plastic wrap or store in airtight container.  Store in refrigerator for up to 3 weeks.