Copycat Apple Pie Larabar Bars Food

COPYCAT APPLE PIE LARABAR™ BARS

Copycat Apple Pie Larabar™ Bars image

This DIY-version of fan-favorite Larabar™ bars is easier to make than you think, using just a few simple, real food ingredients like dates, nuts and apples.

Provided by Madison Mayberry Hofmeyer

Categories Snack

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

2 cups pitted dates
1 cup dried apple slices
1/2 cup walnut halves
1/2 cup unsalted almonds
1/2 cup raisins
1/2 teaspoon ground cinnamon

Steps:

Place all ingredients in bowl of large food processor fitted with blade attachment.
Process 2 to 3 minutes or until evenly processed and mixture just starts to come together into a ball.
Press mixture firmly and evenly in parchment-lined 8-inch square pan. Refrigerate 1 hour to set.
Turn bars out onto cutting board; cut into 8 large rectangles or 16 smaller squares, and serve.
Store leftovers in resealable food-storage plastic bag or resealable storage container in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 5 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 35 g, TransFat 0 g

LARABAR COPYCAT (RAW FOOD)

Larabar Copycat (Raw Food) image

These are very fun and versatile raw food bars. The cashews can be replaced with any nuts, any dried fruits, coconut, oats, or any combination thereof for endless variations. Just try to maintain the 1:3 ratio and you'll be fine. Originally seen at Bunnyfoot Mostly Vegan blog.

Provided by Nourished Homestead

Categories Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 2

Ingredients

1 cup dates
3 cups cashews

Steps:

Add dates to food processor and pulse until smooth.
Chop cashews.
Smoosh dates and cashews together until cashews are evently distributed.
Form dough into into a rope.
Lay a cutting board over the dough rope and press until bar shaped.

Nutrition Facts : Calories 462.3, Fat 31.9, SaturatedFat 6.3, Sodium 438.9, Carbohydrate 40.8, Fiber 4, Sugar 18.9, Protein 11.1

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