Homemade coconut chocolate chip larabars



  • 1 1/2 cups pitted medjool dates
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/3 cup dark chocolate chips 
  1. Line a loaf pan with parchment paper or plastic wrap.
  2. Place coconut, almonds and cashews into food processor and pulse until they’re chopped into small pieces. Place nut mixture in a bowl and set aside.
  3. Put dates into the food processor and pulse until a paste forms (the dates will probably form into a sticky ball).
  4. Add nuts and coconut back into the processor with the dates and pulse until well combined.
  5. Add chocolate chips and pulse a few more times, until they’re just incorporated.
  6. Remove dough from processor and press evenly into your prepared dish. Make sure you press the dough down really well.
  7. Place in the fridge for at least 30 minutes to harden up and then slice into bars or put in the freezer for 10-15 minutes.
  8. Slice into bar shapes.
  9. Wrap individually or store with parchment paper between bars.  Store in the fridge for up to a week, will keep longer in the freezer.


Apple cinnamon – leave out chocolate and replace half the dates with dried apples and add cinnamon to taste

Apricot almond – leave out chocolate chips, replace half the dates with dried apricots that have been soaked in warm water and drained.  Consider increasing the almonds in the recipe and adding a couple of drops of vanilla extract.