Chocolate Coconut "Larabars"

Chocolate Coconut "Larabars"

Put these items in a food processor and mix until they form a ball.  Set the ball aside in a bowl.

1 cup pitted dates, chopped

1 cup dried fruit (figs, raisins, etc.)*

1 1/2 tablespoons cocoa powder

pinch salt

Now put these items in the food processor and mix until the consistency is like coarse flour.  Add the ball back in by pinching pieces of it off and adding them into the food processor bowl.  Then add the coconut oil and water by drizzling over the bowl evenly.  Process until the dough becomes a ball again, or close to it.

1 1/3 cups soaked and dehydrated nuts (almonds, walnuts, cashews, hazelnuts, pecans, etc.)**

1/4 cup unsweetened shredded coconut

1/4 cocoa powder

2 tablespoons coconut oil (to desired consistency)

2 tablespoons filtered water (to desired consistency)

Press into a 8x8 glass pan, then cut into bars and serve immediately.  You can also store them in an airtight container at room temperature.

*I used dried figs

**I used equal parts hazelnuts, almonds and walnuts

This post is a part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, and Real Food Wednesdays at Kelly the Kitchen Kop.  (And Fat Tuesdays at Real Food Forager!)

GAPS Chocolate Nut Bars and Coconut Lemon Bars

Oh boy are these good!  I based them off the wrapper of the Chocolate Coconut Chew Larabar I ate earlier yesterday, using this recipe as a template from Wardeh over at GNOWFGLINS.  I made a double batch and pressed them into a 9x13 pan and they fit perfectly.

These bars are great because they are high in protein, the only sugars are from the dried fruit, and they are made with organic items.   The nuts called for have been soaked in salty water and dehydrated to reduce enzyme inhibitors.  This is also a raw and GAPS friendly recipe, not to mention portable and relatively easy to make in bulk.  I haven't priced it out, but I am also pretty sure that my homemade bars are cheaper than the individual price of a Larabar at $1.29 at Trader Joe's and $1.49 at Whole Foods.  But that's not to say that they aren't worth it, because I am known to buy a box of 12 bars at Whole Foods upon occasion!

Chocolate Nut Bars

1 cup pitted dates

1/2 cup dried figs

1/2 cup raisins

3 T cocoa powder

large pinch of coarse sea salt

3/4 cup soaked and dehydrated almonds

3/4 cup soaked and dehydrated walnuts

scant 1/4 cup cocoa powder

scant 1/4 cup shredded coconut

approx. 2 T. expeller-pressed coconut oil

approx. 2 T. filtered water

1.  Put dates, figs, raisins, 3 T cocoa powder and salt into a food processor and process until it turns into a paste and forms a ball.  It should take a few minutes, and may require you to hold your food processor down firmly for the first minute or so!

2.  Remove ball of paste and set aside in a bowl.  Add almonds and walnuts to the food processor and process until a fine nut meal forms (don't go too long or you will have almond-walnut butter).  

3.  Turn off and add the ball of fruit paste back in, pinching into smaller pieces to ease the mixing process.  Add remaining cocoa powder and coconut and process until 

it makes a dry paste that you can press into a glass pan.  If needed, add a little coconut oil and water to moisten, about 1/2 teaspoon at a time.

Coconut Lemon Bars

1 cup dates

1/2 cup dried figs

1/2 cup raisins

2 T. shredded coconut

large pinch of sea salt

3/4 cup soaked and dehydrated almonds

3/4 cup soaked and dehydrated walnuts

scant 1/2 cup cocoa powder

juice of 3 lemons

approx. 2 T. expeller-pressed coconut oil

approx. 2 T. filtered water

1.  Put dates, figs, raisins, 3 T. shredded coconut and salt into a food processor and process until it turns into a paste and forms a ball.  It should take a few minutes, and may require you to hold your food processor down firmly for the first minute or so!

2.  Remove ball of paste and set aside in a bowl.  Add almonds and walnuts to the food processor and process until a fine nut meal forms (don't go too long or you will have almond-walnut butter).  

3.  Turn off and add the ball of fruit paste back in, pinching into smaller pieces to ease the mixing process.  Add remaining shredded coconut and lemon juice and process until it makes a dry paste that you can press into a glass pan.  If needed, add a little coconut oil and water to moisten, about 1/2 teaspoon at a time.