Good evening cupcakes!
I decidicated this evening to trying out some new larabar recipes... and let me tell you what, EVERY SINGLE ONE WAS SOOOO GOOD! I like to keep these handy when I am traveling or on the go. According to the Whole30 rules, they are not to be used to curb sugar cravings. They are only to be used when you need food on the go. Sometimes I used them for breakfast on the road or as a snack when I know I won't be able to eat a meal for awhile. They are also good for before a workout if you haven't eaten in a while or need something before a morning workout. I tried out four different recipes.
The basic Larabar recipe I use is 1 cup of pitted whole dates and 1 cup of nuts (whatever kind you choose). Blend dates in a food processor until it is a paste. Scoop out of processor and into a mixing bowl. Add the nuts to the food processor and blend just until there are little nut pieces (you do not want to blend so much that it looks like almond flour). Next, dump the nuts into the date paste and combine with your hands. Shape into 4-5 bars. (I used almonds and cashews)
The rest of these are the basic recipe with extra add ins.
The first recipe was pumpkin pie Larabars. I used 3 T of pumpkin, a few dashes of cinnamon, 1/3 c coconut, & a dash of pink Himalayan salt. I added the extra ingredients to the food processor once the date paste was formed and blended then dump the updated date paste to a mixing bowl so you can add the nuts after they are ground. (I used almonds and cashews)
The next one I made was a brownie Larabar. I used 3 T dark cocoa powder, 1/3 c coconut, 1-3 T water & pink Himalayan salt combined with the basic Larabar recipe above. Add these ingredients to the date paste in the processor. (Add as much water as needed due to the cocoa powder. You do not want to add too much water or the bars will be too sticky and not form correctly- you can always add more water so start off on the lower end)
The next one I made was a Key Lime Pie Larabar. For this one I added a little zest of a lime, juice of a whole lime, 1/3 c. coconut, and a dash of pink Himalayan salt.
Lastly, I made another Brownie sunflower seed Larabar. This one had 1/2 c almonds/ cashew mix, 1/2 c unsalted sunflower seeds, 3 T. dark cocoa, a dash of pink Himalyan salt, 1/3 c coconut, 1-3 T water, and of course the dates that are in every recipe. This picture was before I formed them.
I think I am fully stocked up for now! I put them in the freezer until I am ready to eat them!