Chocolate Larabar Recipe (Nut Free, Allergy Friendly).
Try this tasty chocolate larabar recipe that's free of nuts and uses simple ingredients. These are great for packing in lunches or eating as an after school snack!
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.
- 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.
Notes
Store leftover bars in an airtight container in the refrigerator. They should stay fresh for about one week.
Nutrition
Calories: 107kcalCarbohydrates: 13gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 2mgPotassium: 192mgFiber: 2gSugar: 10gVitamin A: 20IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg
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