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Feb 16 / dbartolus

Coconut Bar

Raw Coconut Bars

Raw Coconut Bars

I found this recipe on A blog called Rawified.   The following formula will allow you to create your own raw bar flavors.

  • 1 cup nuts 

    • Almonds, walnuts, pecans, cashews, pistachios, peanuts, hazelnuts, etc.
  • 1 cup sweet dried fruit
    • Dates, raisins, figs, prunes, etc.
  • 1 cup filling (optional)
    • Dried cherries, dried blueberries, dried apricot, dried pineapple, cranberries, goji berries, more chopped nuts, dried coconut, chocolate chips, coffee beans, cacao nibs, shredded carrot, etc.
  • 2 – 4 tbsp flavoring (optional)
    •  Cacao, vanilla, cinnamon, citrus zest and juice, ginger, mint, cloves, coconut oil.

In your food processor, mix together fruit and nuts until a sticky, workable dough is formed.  Add flavoring, and process well.  Add fillings, and pulse until combined – being careful not to wreck the texture.  Shape into six equal sized bars, and wrap in parchment paper or plastic wrap.  If you’re in a hurry, you can shape the dough into eight to twelve balls, instead.  Lärabars should keep in the refrigerator or freezer in an airtight container for up to a month.

This is Maggie’s take on the Coconut Cream Pie Larabar.

  •  Coconut Cream Pie
    • 1 cup mixed almonds and cashews
    • 1 cup dates
    • 1 cup shredded coconut
    • 2 tbsp coconut oil

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