I don’t want to offend any hard-core Larabar lovers out there. I really like them, and brought a bunch back from the US with me (though my stash was quickly depleted), but let’s face it kids – they are muy expensive, and you can make some similar tasting yummies at home.
Back in October during Vegan MoFo I posted this recipe for Raw Banana Bread Bars. They are yummy bars, but I was playing with the recipe, trying to come up with something new and a little more daring for breakfast. I really like the way these turned out, the ginger gives them just the right amount of sassyness, and coconut and carob are always happy together!
Raw Coconut Carob Banana Bread Bars
- 130g raw almonds
- 30g dried ginger (about 2 or 3 chunks)
- 4 or 5 dehydrated bananas, chopped (these are soft, not the hard dried ones)
- 60g unsweetened, shredded coconut
- 2 1/2 tablespoons carob
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- a little water, as needed
In your food processor grind up the almonds first, then add the rest of the ingredients. You may need to add more or less water, depending on how dry your bananas are, and if you have carob issues you could swap it for cocoa powder of course.
Once things are ground up to your liking and sticking together, they’ll need to set just a bit. I put mine in this cute little silicon flower mold – and I got 6. You could also just line a tupperware-type container with plastic wrap or parchment paper and press it flat with your fingers. I put mine in the fridge for the afternoon, then took them out and wrapped them individually for easier portability. I keep them in the fridge, and while I’m not a food Scientist, I’ve kept them for 2 weeks and they were still a-ok.
I’m hoping to try a walnut variation on these, so I’ll let you know how that works out. Hope you’re having a lovely Saturday out there, kids!
yay, I love love homemade larabars, and I especially love the banana bread idea of these ones! and also the adorable moulds.
Yep, I have to go camping I think, so I have an excuse to make these.
Shelly, thank you! I always wanted to make raw bars, your recipe sounds perfectly delicious and nutritions! Cute molds, too.
Those look good! I think I might play with it to see what different combos can work from this base…. apple cinnamon?
these would make me go RAWr. har-har?
Those look pretty good! I’ve never had a Larabar, but I bet your recipe is tastier!
These sound wonderful and I must make them soon!
Yay!! I actually like Lara bars quite a lot, but decided to quite buying them b/c of how expensive they are and the whole packaging thing. Have tried making them before, but the recipes I used seemed kinda off… looking forward to trying these out!
Oh, I love to just munch on those dehydrated bananas plain, so I can imagine how good this would be! Banana bread is best when dense and sweet anyways, so a bar like that sounds perfect.
I ♥ you soooo much! We eat a ton of these blasted things. Heading out on a road trip soon and would WAY prefer to take homemade ones. Thanks for the awesome recipe (and yeah, same questions as Maggie)
I’m not a big fan of packaged bars but these look great and the variations you can make are endless. Do you store them in the fridge or pantry after they’re cut and wrapped?
I am SO making these!
HOLY FREAKING YUM PERFECTION!!
Wow, I am so impressed. It is such a cool feeling making such healthy delicious foods from scratched. I love the shapes, very cute!
Yours sound better… and they’re cuter too!
Nums!! These sound great. I wonder if I can sub something ACD-friendly for the banana? Because I can’t wait six weeks to try these!