Homemade Larabars (Nut Free)
These tasty treats don't stop there, as there is a nut free option that competes with, if not better than, its counterparts.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Snack
Cuisine: American
Servings: 8 squares
Author: Lisa Leake
- 1 cup seeds sunflower seeds, pumpkin seeds, or mixture of both
- 2 teaspoons olive oil
- Two big pinches salt
- 1 cup Medjool dates pitted
- 1 ½ tablespoons water
Combine seeds with olive oil and salt and mix together thoroughly. Toast coated seeds in toaster oven, a pan on the stove (on low heat), or standard oven on 350 degrees F until slightly brown.
Combine toasted seeds, dates and water in a food processor and puree until mixture starts to stick together.
Remove date mixture and squeeze together into one big clump with your hands. Mash it down on a cutting board or sheet of wax paper to form into one even rectangle shape using the sides of your hands (or a knife) to make the edges straight.
Slice into 8 even squares. For best results store in the fridge, although bars can be kept at room temperature.
Calories: 164kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Potassium: 127mg | Fiber: 2g | Sugar: 12g | Vitamin A: 25IU | Calcium: 12mg | Iron: 0.2mg