It's Secret Recipe Club time again! Each month, as part of SRC, we're assigned another blogger, and we get to pick a recipe from thir blog to make. This month, I got Traci's blog, I'm Hungry - Words of Growing Boys. I've only been a parent of a growing boy for a bit, but I'm definitely starting to see it's true. Bobert isn't able to say "I'm hungry" yet, but he's constantly coming up to me in the kitchen and saying things like eat, more, please, and his favorite - sna(ck).
Looking through Traci's recipes, I found many I wanted to make - Chocolate Covered Strawberry Granola, Monterrey Chicken Quesadillas, and Double Chocolate Chip Muffins - yum! Then I saw her recipe for Coconut Cream Pie Lara Bars. Combined with Bobert's (and really, our entire family's) love of snacks, I decided to make these DIY Cconut Cream Pie Lara Bars. Traci's recipe and the actual Larabars both use almonds, but we're not huge fans of almonds over here, so I substituted pecans. You could also toast the nuts to add some more flavor. Hope you enjoy these DIY Coconut Cream Pie Lara Bars as much as we did!
Yield: 6 bars
|80 grams||2.75 ounces||11||dates, pitted|
|37 grams||1.25 ounces||1/4 cup||cashews|
|30 grams||1.125 ounces||1/4 cup||pecans||The actual Coconut Cream Pie Lärabar uses almonds.|
|44 grams||1.625 ounces||1/2 cup||coconut shreds||unsweetened|
|2 tablespoons||coconut oil|
- Gather all materials.
- Add coconut oil and dates to food processor and process into small pieces. It likely won't form a paste because of the coconut oil.
- Add nuts and process until uniform.
- Add in coconut shreds and process until mixed.
- Press firmly into a lined container. I used an approximately 8.5 x 6.75 inch container.
- Cut into bars. Refrigerating will make the bars easier to cut since the coconut oil will solidify. I found the bars would stay in one piece even after they came to room temperature.
Methods with Images:
|1. Gather all materials.|
|2. Add coconut oil and dates to food processor and process into small pieces. It likely won't form a paste because of the coconut oil.|
|3. Add nuts and process until uniform.|
|4. Add in coconut shreds and process until mixed.|
|5. Press firmly into a lined container. I used an approximately 8.5 x 6.75 inch container.|
|6. Cut into bars. Refrigerating will make the bars easier to cut since the coconut oil will solidify. I found the bars would stay in one piece even after they came to room temperature.|