These Copycat Larabars Are Scrumptious, And They’ll Save You Money, Too

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Just when it seemed like granola bars were finally fading out of popularity, Larabar slammed onto the scene in 2003. Since then, the food item has been flying off of shelves due to its lack of GMO ingredients. As delicious as they are, buying Larabars all the time sure adds up.

If only there was a way to make your very own at home. Well, this may come as a surprise to you, but homemade granola bars are nothing new. Not only that, but they’re incredibly easy to make. This particular recipe involves just three ingredients. Once you master this simple process, you’ll be making Larabars that taste better and cost less, all from the comfort of home. Let’s get started!

The Big Three

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Soon to be Superfood Granola balls.

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Listen closely and listen well, because the following three ingredients are all you’ll need for the ultimate homemade Larabar. Well, technically it’s five ingredients, but the three most important ones are 2 cups of pitted Medjool dates, 1 cup of raw cashews, and 1/2 teaspoon vanilla extract. Feel free to get creative and swap out any item for your favorite fruits or nuts.

If you so desire, you can add the remaining two ingredients—sea salt and water. With this magic combination, you can make a sticky dough and shape it into anything you want. It’s the perfect blend of sweet with salty and, best of all, you’ll have them on hand 24/7.

The only problem is trying to restrain yourself from eating them all at once. Alright, let’s move on to the process behind crafting these bars of joy.

The Roadmap To Flavortown

The roadmap to this particular version of Flavortown is a short one. It’s nearly impossible to get lost.

To begin our exciting journey, put your dates, cashews, vanilla extract, and sea salt into a blender or food processor. If you want to mash it all by hand, feel free, but it will take some time and effort. Best leave technology to this one.

Next, blend until dough forms. You might have to scrape the sides of your blender a few times since there is a lack of liquid. If you’re having trouble forming a dough, add a little water until it combines.

Remove the dough from the blender and start rolling into a ball. If you have a rolling pin for the next step, great. If not, your hands will do just fine. Roll your dough balls onto a flat surface and then shape into a square about one inch thick. Wet your hands a little bit to prevent a dough from sticking to you.

The Final Countdown

This is where stuff starts to get a little creative. Take your 1-inch thick cubes and start slicing them into whatever size you want. Perhaps you want big squares or little bite-size balls of fun. You can also just stick with the classic rectangle shape that we all recognize.

When you’ve decided which shape you want, wrap the bars individually in plastic wrap and store away in your fridge for up to one month.

Odds are they won’t even last a week.