This chocolate larabar recipe is delicious – chewy and flavorful, and made without nuts! Enjoy making this favorite snack at home with this easy recipe.Â
Larabars – a favorite snack of those who follow a gluten free, grain free, or paleo diet. They have such appeal, don’t they?
They’re free of refined sugar (for the most part), they come in different flavors, and they’re great for packing in lunches or taking on trips.
But if someone in your family has a nut allergy, these delicious bars are not safe. Every flavor has nuts of some kind, so they’re off-limits.
But it’s actually super easy to make this nut free chocolate larabar recipe at home. You just need a few simple ingredients and a food processor. Even a mini food processor will do – you’d just have to split the recipe into two batches.
I love this homemade version so much, and I think you will, too! And if you’re more of an energy bite person, try these chocolate chip oatmeal energy bites – they’re an easy and tasty snack!
Ingredient Notes
- Medjool Dates – One question that often comes up is where to find safe dates. Of course, you should always call and check with the company to make sure any ingredient is safe for your diet. Sun Date is a brand that says they only handle and package dates in their facility.
- Pumpkin Seeds – SuperSeedz makes pumpkin seeds that are allergy friendly and processed in a nut-free facility. You could also make these with sunflower seeds if you prefer.
- Cocoa Powder – We like Hershey’s Unsweetened Cocoa Powder, but feel free to use any brand that works for you!
- Toasted Coconut – I love the flavor that toasted coconut gives there bars. But if you can’t eat coconut, go ahead and leave it out – just use more seeds instead.
Step by Step Instructions
- Remove the pits from the Medjool dates.
- Place the dates, seeds, cocoa powder, coconut flakes, and vanilla in a food processor.
- Process until the ingredients start to come together into a ball.
- Pat the mixture into a rectangle. Wrap in plastic wrap and refrigerate for two hours.
- Use a sharp knife to trim the ends off the rectangle.
- Slice into squares or rectangles. Enjoy!
Variations
You can definitely make some different flavors with this recipe – you could add some mini chocolate chips for more richness, you could add dried cherries or cranberries for a bit of tart flavor, or you could leave the chocolate out and add cinnamon, ginger, and some dried apples for an apple pie flavor.
There are lots of possibilities with this recipe!
Storage
Store leftover bars in the refrigerator in an airtight container. They will keep in the fridge for about one week.
Disclosure: This post contains paid affiliate links.
Recipe
Chocolate Larabar Recipe (Nut Free, Allergy Friendly).
Ingredients
- 1 cup medjool dates pitted
- 1 cup pumpkin seeds
- ½ cup unsweetened coconut flakes
- 2 Tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.Â
- Place the coconut flakes on the cookie sheet. Bake at 325 degrees F for about 6 minutes or until golden brown. Stir once or twice so that it gets evenly toasted. Set aside to cool.
- Place the pitted dates, pumpkin seeds, toasted coconut, unsweetened cocoa powder, and vanilla extract in a food processor. Process until the ingredients come together into a ball. You may need to stop the processor and use a spoon to evenly distribute the ingredients.
- Place a piece of parchment paper or plastic wrap on a cookie sheet. Place the mixture on top, and use your hands to shape and flatten into a rectangle.
- Wrap up the rectangle and refrigerate for two hours. Slice into 10 bars. Bars can be stored in an airtight container in the refrigerator for up to a week.Â
April
Do you think there is anything other then dates that could be used. We have a sensitivity to dates. Thank you.
Kelly Roenicke
I think dried plums or dried cherries could also work in this recipe.
April
Awesome. I’ll give that a try. Thanks for the reply.
Amy Armour
I’m excited to try this, thanks for sharing again!
If anyone’s tried freezing them, how’s the consistency once they’re thawed?
Carina Garcia
You said that sunflower seeds can be used in place of pumpkin seeds, but somewhere I had read that any kind of seed would do. What about chai seeds? I know they aren’t quite the same consistency as pumpkin or sunflower but I usually have them in my pantry on a regular basis. So if it’s one less ingredient to buy that would be convenient. Thanks
carina garcia
do you think it would work if I used dried cherries instead of dates? Im not really a fan of dates. Thanks
medjool dates
pumpkin seeds
cocoa powder
toasted coconut
vanilla extract
Kelly Roenicke
It might, but it may be a little dry with the cherries. Medjool dates are very moist, so they help hold the bars together.
card 5607
You said that sunflower seeds can be used in place of pumpkin seeds, but somewhere I had read that any kind of seed would do. What about chai seeds? I know they aren’t quite the same consistency as pumpkin or sunflower but I usually have them in my pantry on a regular basis. So if it’s one less ingredient to buy that would be convenient. Thanks
Lori Reinhardt
I am so going to make these for camping.
Thanks for the recipe!
Bethany @ athletic avocado
Who would have thought that you could make larabars without nuts? These bars a genius!
Kelly Roenicke
Thank you!
Kathy
These look delicious. I can’t have chocolate or nuts, so I’m excited to make the apple tasting ones. Thanks again. I just ordered your print book. :) Excited to get it around July 13th.
Kelly Roenicke
Thank you for purchasing my book! I appreciate that! I hope you love the larabars! :)
Mary
OOOH!! This, I think, is your best recipe ever!
Kelly Roenicke
Thank you so much! We love these! :)
Julia Mueller
I’ve been meaning to take a stab at Lara Bars foreeeeeever and I’m psyched the recipe’s already done for me! These are perfect for bringing hiking or mountain biking – you’re saving me from getting hangry on trail! Love these, girl!
Kelly Roenicke
Thank you so much, Julia! They are so easy to make!