Homemade Chocolate Larabar Recipe – Gluten-Free, Nut-Free, Soy-Free, Dairy-Free, Egg-Free

Homemade Chocolate Larabars Recipe by ecokarenI’m not much into energy bars. Granted, they are convenient and better than munching on junk food but many of them are made with a ton of sugar and unhealthy fats, not to mention, chemicals. What’s ‘healthy’ about that? I do make granola bars with my granola recipe but lately, I’m trying to avoid oats too.

There are healthier options but many of them contain nuts, eggs, dairy, soy, and wheat…..all of which my family are allergic to. It’s a harrowing experience to buy one little energy bar to ‘hold me over’. So I don’t bother eating them.

Until now.

I found some great recipes for nut-free “Larabar-like” energy bars that I can make at home!

Honey Ghee And Me – Almonds and Coconuts
A Spicy Perspective – Almonds, Walnuts, Raisins & More
100 Days of Real Food – Lara Bars 4 Different Ways
Chocolate Covered Katie – Chocolates and Walnuts

Of course, I had to make my own rendition without using allergens for my family – the beauty of making your own energy bars – leave out the stuff you don’t want! And you don’t even have to bake it!

The basic formula for Larabar is 1 Cup of Dates to 2 Cups of Dry ingredients, like nuts and seeds. You can adjust the ‘wetness’ by adding or subtracting more dates. Or chocolate, as in this case. If the mixture is too dry, the bars will crumble.

Here is my own Larabar recipe with Hemp, Sesame, Sunflower Seeds and Chocolate. They are nut-free, gluten-free, dairy-free, egg-free, and soy-free.

Homemade Chocolate Larabar Recipe

Ingredients:
1 Cup of loosely packed pitted dates. It’s about 20 or so dates. I used Medjool dates.
1/2 C Semisweet Chocolates. Or Dark, whatever you prefer. (Not pictured)
1/2 C Hemp Seeds
1/2 C Black Sesame Seeds
1/2 C Sesame Seeds
1/2 C Sunflower Seeds
Honey – Drizzle a little bit to make it sweeter or wetter. But it’ optional (Not pictured)

Instructions:

Ingredients for Larabar

Mix all the ingredients together in a mixer. Scrape the sides down and mix all the dates and seeds thoroughly. If you want to use nuts, mix the nuts with dates before adding seeds. If you pinch the mixture and it binds together, then, it’s done.

Blend ingredients larabar

Line a glass pan with parchment paper. Pour the mixture in.
fill pan larabar

Using your hands, push down the mixture into the pan to flatten it out.
larabar in the pan

Lift the parchment paper out of the pan, and place it on a cutting board. Using the flat side of the knife, compact it down more. And with the edge of the knife, push the edges in to shape it. Cut them in sizes you want and use a spatula to remove them.
Chocolate Larabar Collage

Wrap them up individually and store in an airlock container. The bars are good for one week in the fridge. You can freeze them too for a month. I wrap them up as pictured, then, stack them up and freeze them in glass lock containers.
Homemade chocolate labrabar

I think we have a winner! Great for snacking or taking them on a trip.

What would you like to use to make a Larabar?

Homemade Chocolate Larabar Recipe - Gluten-Free, Nut-Free, Soy-Free, Dairy-Free, Egg-Free
 
Homemade Chocolate Larabars
Author:
Recipe type: Snack
Cuisine: Nut-Free, Gluten-Free, Egg-Free, Soy-Free, Vegan, Vegetarian, Kid-Friendly,
Ingredients
  • 1 Cup of loosely packed pitted dates. It's about 20 or so dates. I used Medjool dates.
  • ½ C Semisweet Chocolates. Or Dark, whatever you prefer. (Not pictured)
  • ½ C Hemp Seeds
  • ½ C Black Sesame Seeds
  • ½ C Sesame Seeds
  • ½ C Sunflower Seeds
  • Honey - Drizzle a little bit to make it sweeter or wetter. But it' optional (Not pictured)
Instructions
  1. Mix all the ingredients together in a mixer. Scrape the sides down and mix all the dates and seeds thoroughly.
  2. If you want to use nuts, mix the nuts with dates before adding seeds. If you pinch the mixture and it binds together, then, it's done.
  3. Line a glass pan with parchment paper.
  4. Pour the mixture in.
  5. Using your hands, push down the mixture into the pan to flatten it out.
  6. Lift the parchment paper out of the pan, and place it on a cutting board. Using the flat side of the knife, compact it down more.
  7. With the edge of the knife, push the edges in to shape it.
  8. Cut them in sizes you want and use a spatula to remove them.
  9. Wrap them up individually and store in an airlock container.
  10. The bars are good for one week in the fridge. You can freeze them too for a month. I wrap them up as pictured, then, stack them up and freeze them in glass lock containers.