Homemade Chocolate Chip Larabars

Getting back into the routine with busy schedules, juggling school, sports, homework, music lessons–sometimes fitting in good nutrition can be a challenge! These homemade energy bars are a terrific staple to keep everyone going.

Once a week it’s easy to gather supplies to make a batch or two of homemade energy bars…it’s great to keep a portion in the fridge and some in the freezer for later. They are a great snack for in-between lunch and dinner or after sports practice-especially to help tied over hungry kids (or the momma) till dinner can be served!


Check out these yummy treats below!


Ingredients to Make Homemade Chocolate Chip Larabars:

1.5 cups raw cashews (230 grams)

1/4-1/2 tsp fine grain sea salt (I used 1/2 tsp)

1 cup tightly packed pitted dates* (roughly 190 grams)

1 tsp pure vanilla extract

3 tbsp mini dark chocolate chips (or simply chop larger pieces of chocolate)

How to Make your bars:

1. If your dates are stiff or dry, soak the dates in a bowl of water for 30-60 minutes before your begin.  Drain well and pat dry before use.

2. In a food processor, add cashews and salt process until the cashew crumbs are just smaller than peas, for about 3-4 seconds.

3. Then add in the pitted dates and process until the mixture comes together, for about 15 seconds, or longer if needed.

To test if the mixture is good- the mixture should stick together easily when you squeeze it between your fingers. If it doesn’t stick or it’s still a bit crumbly, add a

very small amount of water (1 tsp at a time) and process it again.

4. Next add the vanilla and process until combined. Finally, pulse in the chocolate or simply stir in by hand.

5. Line an 8-inch square pan with 2 pieces of parchment paper, one going each way (this makes it easier to lift out).

Scoop mixture into pan and smooth out with hand until it’s level.

Beginning at the centre, push down firmly all over the mixture. The more you pack down the mixture- the better the bars will hold.

6. Freeze for at least 15 minutes and then slice into 10-12 bars. The bars are a bit fragile and can break apart, so just handle them carefully.

To prepare your on-the-go bars using plastic wrap or tin foil – wrap each bar individually then store in a container in the fridge or freezer.



Recipe Inspiration & Photo Credit: OhSheGlows.com



tlm-naomiLaundry Mom~Naomi♥

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