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Larabar recipe

Peanut Butter Chocolate Chip Larabar

  • Author: Carole Jones
  • Yield: 16 bars 1x


Make those expensive Larabars at home using just a food processor!  Really easy and much cheaper.


  • 24 ounces pitted dried Medjool dates
  • 2/3 C dry roasted peanuts, unsalted
  • 1/3 C semisweet chocolate chips
  • 1/4 tsp sea salt


  1. In your food processor, pulse the peanuts until they are chopped finely, but do not create a paste. Add the dates, chocolate chips and sea salt. Pulse repeatedly until the mixture comes together. As the dates begin to break down, you can make your pulse length longer.
  2. On a sheet of wax paper, place the mixture in the center and use your fingers to evenly press it into a 9″ x 9″ square. The thickness will be around a 1/2″. Freeze for 30 minutes to firm them up before cutting into 16 even pieces. I like to wrap each bar individually in plastic wrap so I can take them on the go and stick them easily into my kids lunches. Store at either room temperature or in the fridge.


Calories: 223
Fat: 4.8 grams
Carbs: 42 grams
Fiber: 5 grams
Protein: 3 grams

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