This chocolate larabar recipe is delicious – chewy and flavorful, and made without nuts! Enjoy making this favorite snack at home with this easy recipe.
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.
Now, what does this homemade larabar recipe contain? Simple ingredients:
- medjool dates
- pumpkin seeds
- cocoa powder
- toasted coconut
- vanilla extract
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. I’ve been able to find this brand at Aldi for a very reasonable price.
If you don’t like pumpkin seeds, you could also make these with sunflower seeds. And if you can’t do coconut, go ahead and leave it out – just use more seeds instead.
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!
These homemade larabars are so delicious, you’ll be reaching for one for breakfast, and then a snack, and then maybe as a dessert…they’re hard to put down!
And if you’re more of an energy bite person, try these chocolate chip oatmeal energy bites – they’re an easy and tasty snack!
Disclosure: This post contains affiliate links.
Chocolate Larabar Recipe (Nut Free, Allergy Friendly).
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
- Place the coconut flakes on the cookie sheet. Bake at 325 degrees 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.