Chocolate Larabar Recipe (Nut Free, Allergy Friendly).
A tasty chocolate larabar recipe that's free of nuts and uses simple ingredients.
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. 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.
Nutrition
Calories: 107kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 2mgPotassium: 192mgFiber: 2gSugar: 10gVitamin A: 20IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg
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