Let’s make homemade Larabars. These date nut bars have no added sugar and are raw, vegan, and delicious! We show you two methods to make Larabars at home to give you added energy and immunity. This date nut bars recipe is for lemon Larabars, which are so easy to make at home.

How to Get Truly Raw Almonds

We used truly raw almonds. It’s very difficult to find them truly raw, because even the almonds you find in health food and grocery stores in the bin claim to be raw, but they are actually pasteurized. We got 25 pounds of them from a group buy through Green Smoothie Girl. We bought them in the fall and they were delivered in the winter.

Soaking nuts and seeds removes the enzyme inhibitors and oxalates that can give us digestive issues. It awakens the enzymes and becomes even healthier. If you’re not using them immediately, you can dehydrate them and eat them for a snack or use them dry in these Larabars. We used them wet for this recipe.

Why Lemon?

To enhance the lemon flavor, we’re including the zest from the lemon. The lemon peel contains 5-10 times more vitamins than the lemon inside. The peel contains more fiber, calcium, potassium, and vitamin C. We could all use vitamin C about now. We’re also juicing the lemon to give the Larabars a fresh, tart taste along with the sweetness from the dates. They make a great combination! The sea salt and almonds add a little bit of savory to the mix.

Check out the raw vegan homemade Larabars recipe below, as well as a video demonstration. While you’re watching, check out our other recipe videos on YouTube! We also have other recipes for you. What is your favorite Larabar flavor? Let us know in the comments below.

Homemade Larabars

Recipe by Joann LoyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

178

kcal

Ingredients

2 cups raw almonds
2 cups pitted Medjool dates
2 tbsp fresh lemon juice
2 tsp fresh lemon zest
1/4 tsp sea salt

Directions

Blend the almonds, wet or dry, until they are coarsely chopped.
This will give the bars a nice crunch to contrast the chewy dates.
Don’t process the almonds too long because you don’t want it to turn into almond flour or butter.
Now mix in all the ingredients and process into a sticky dough that holds together well.
Method 1
The first method we used is to press the mixture into a pan, lined with parchment paper.
Then we’ll put this in the freezer for a few hours and come back to it.
When frozen, remove it gently from the parchment paper and cut it into bar-sized pieces or any size that works for you.
Since this is a wet mixture, we suggest keeping them in the freezer until you want them.
The texture is perfect right out of the freezer. They are so good!
Method 2
The second method is to press the mixture into candy molds in bar shapes or bite-size shapes for the kids.
Then, we carefully remove them onto a dehydrator sheet.
Now, we just put them into the dehydrator.
And make sure we have the temperature on about 105 degrees.
It’ll take them about 8 hours, maybe more, to fully dry and become firm like a Larabar.
We still recommend keeping them refrigerated until you’re ready for them, but they’ll be fine out of the fridge to take to work for a snack.