Homemade peanut butter chocolate chip larabars

Step by Step

Step 1

First, line a square cake pan with parchment paper. Set aside.

Step 2

Next, pit 20 dates. Then, add to food processor.

Step 3

Add peanuts and salt and blend on high until your dough has formed. You may need to stop a few times to scrape the sides. Your dough should be sticky, yet not too wet.

Step 4

Transfer your food processor into the fridge for 5 minutes to cool just a tad. You want to do this so the chocolate chips don’t melt! Once slightly chilled, add the chocolate chips and give it one last whirl to combine.

Step 5

Transfer dough into cake pan and use your hands to spread out evenly. If you spray your hands with cooking spray, there will be less sticking.

Step 6

Place cake pan in the freezer for 1-2 hours.

Step 7

Remove from freezer and let sit for 5 minutes until you can wiggle the bars out of the cake pan. Use a sharp knife to cut into 8 bars.

Tips and Warnings

Make sure you are using soft dates for this recipe. If your dates are older/harder, you will likely need to add a few teaspoons of water.
Storage: Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
If you’re eating these bars as more of a snack, feel free to cut the serving size in half to make 16 total bars!

Ingredient

Medjool dates

20 20
Mini chocolate chips

0.5 cup 118.29 ml
Of salt⠀⠀

4.93 ml 0.17 fl. ozs
Unsalted peanuts

2 cups 473.18 ml

Amount Per Serving
	Calories	373 kcal
	Carbohydrates	57 g
	Protein	8 g
	Fat	17 g
	Fiber	4 g
	Sugar	46 g

View nutrition facts

Homemade peanut butter chocolate chip larabars

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Tips and Warnings

Ingredient

Nutrition Facts

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