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Recipes

Make Your Own Larabars and Never Buy Them Again

This article is written by a student writer from the Spoon University at Duke chapter.

Valentine’s Day has come and gone and once again, the only dates I had this year were Medjool. On a serious note though, dates are a great source of fiber, minerals and essential vitamins. Surprisingly, they complement a number of foods – from goat cheese to bacon. Dates are also the main ingredient in Larabars, a trendy new brand of energy bars. They make a great on-the-go snack, but are terribly pricey. Determined to snack smart, I set out to find my own recipe. Instead of over spending on a couple of pre-packaged bars, follow these instructions to make your own.

Dark Chocolate Brownie Larabars

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesTotal time:1 hour 10 minutesServings:6 servings

Ingredients

Instructions

  1. Photo by Meredith Davin

    Place the cup of dates into the cup of warm water. Let sit for 5 minutes. Line a 4 x 8 pan with aluminum foil. Drain dates and dry with paper towels.

  2. Photo by Meredith Davin

    Place the almonds, dates and walnuts into a food processor. Blend for 30 seconds, then add cocoa powder and chocolate chips. Blend until consistency is a smooth paste.

  3. Photo by Meredith Davin

    Place the mixture in the aluminum-lined pan. Let cool in the fridge for 1 hour. Cut into 2″ by 2″ inch squares and serve!

Coconut Cream Larabars

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesTotal time:1 hour 10 minutesServings:6 servings

Ingredients

Instructions

  1. Photo by Meredith Davin

    Let the dates sit in a cup of warm water for 5 minutes. Line a 4 x 8 pan with aluminum foil. Drain the dates and dry with paper towels.

  2. Photo by Meredith Davin

    Place all the ingredients into a food processor or blender. Blend until consistency is a smooth paste.

  3. Photo by Meredith Davin

    Place the mixture in the aluminum-lined pan. Let cool in the fridge for 1 hour. Once chilled, cut into 2″ by 2″ pieces and enjoy!

Also known as "Halo Top ice cream girl," Meredith is a self-proclaimed cupcake and cake pop enthusiast. She loves California, açaí bowls, the beach, and baking for her friends. After spending a semester abroad in Florence, Meredith discovered her passion for gelato, prosciutto and homemade pasta. She lives by the motto, "eat happy, be happy."