homemade mocha lara bars

mocha larabarA gluten-free treat that’s so satisfyingly simple.

You’ll need:

  • 1 1/2 cup medjool dates,* pitted
  • 1 cup almonds
  • 1/3 cup walnuts
  • 1/3 cup cashews
  • 2 TBSP cocoa powder
  • 1 TBSP ground coffee beans
  • 1/4 tsp vanilla extract
  • 1/2 tsp salt
  1. Put everything in the food processor until the nuts are finely chopped and the dates have become paste-like.
  2. Pour/mold the mixture onto a small baking sheet with parchment – I used the one from my toaster oven. Press it together to make it more compact. It’ll be sticky so you could use another sheet of parchment paper in between your hands and the mixture.
  3. Place the baking sheet in the freezer for an hour or so, or in the fridge overnight. I usually put something heavy on top of the flattened mixture to help pack it down some more (keeping the mixture covered with the extra sheet of parchment or plastic wrap of course!).
  4. When it’s firmed up a bit, cut it into your favorite or most portable shape, wrap individually and enjoy!

*I recommend starting with whole dates. Removing the pits yourself is an extra step, but I find that the dates tend to be drier when they’ve been pitted and packaged for a while. If pre-pitted dates are what’s available to you, they’ll work too! You just may need to add extra dates or 1T of water at a time to get the mixture to hold.

There are endless variations! Dates are the key ingredient here – you can add or remove ingredients as you like to create different flavor combinations. I made a Pecan Pie version tonight as well using 1 cup roasted pecans, 1 cup pitted medjool dates, 1/2 tsp cinnamon, 1/2 tsp salt, 1/2 tsp vanilla (process pecans, cinnamon, and salt until finely ground, then add dates and vanilla and continue processing until you’ve got a coarse paste).