DIY Lara Bars - How to Make Raw Fruit and Nut Bars - Joybilee® Farm | DIY | Herbs | Gardening | Print
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Chocolate Peanut Butter DIY Lara Bars

  • Author: Chris
  • Yield: 321 ounce bars 1x


Raw fruit and nut bars that you can use as a meal replacement or snack. Fits into raw food, gluten-free, paleo, and diabetic diet plans.


  • 2 cups chopped dates
  • 2 cups raw cashews, almonds, sunflower seeds
  • 2 tablespoons sesame seeds
  • ¼ cup flaxseed, freshly ground
  • 1 cup coconut flakes
  • 2 tablespoons cocoa powder
  • ¼ cup peanut butter


  1. Line an 8-inch x 11-inch straight-sided pan with a piece of parchment paper or plastic wrap, so that the paper hangs over the long edges. Set aside
  2. Fit a food processor with a metal blade. Add the cashews or other nuts or seeds, sesame seeds, and flax seeds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture)
  3. Add the coconut flakes and pulse again until finely chopped and uniform with the nuts
  4. Pour the coconut/nut mixture into a large mixing bowl and set it aside
  5. Add half of the dates to the food processor and process until a paste forms and clumps together in the work bowl
  6. Open the food processor and add in half of the nut/coconut mixture, 1 tablespoon cocoa, and half the peanut butter mixture
  7. Replace the lid and process until evenly combined. Scrape into the prepared pan
  8. Repeat with the remaining dates, nut/coconut mixture, cocoa, and peanut butter
  9. When all of the ingredients have been processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible
  10. Fold the excess parchment over the bars to cover them
  11. Roll your rolling pin over the top to smooth the surface, if desired
  12. Refrigerate for at least 2 hours before slicing
  13. Use the excess parchment paper as a sling to transfer the now-firm bars from the pan to a large cutting board
  14. Cut into squares and store in the refrigerator in a tightly covered container


  • If you have a nut allergy, sunflower or pumpkin seeds can be substituted for the nuts in the recipe
  • You can add extras like flax, chia seeds, or green powder for extra nutritive punch
  • An unrefrigerated bar will be good for 48 hours, covered, at room temperature
  • Will keep refrigerated for weeks, and in the freezer for months
  • (Optional) Extend the shelf life at room temperature by drying the bars in your dehydrator for a few hours, until dry to the touch
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