Coconut Pistachio Larabars

You can make any flavor Larabar you want. But may I suggest these coconut pistachio ones because they are delightful! Yet another reason why homemade is better than store bought.


We may have stocked up on Larabars last week because we needed Whole30 safe snacks and they were on sale 2 for $1, which is basically the best deal I’ve ever seen for them. Prior to that I thought $1 per bar was a good price – fooled me! Of course then I remembered the huge Costco sized container of dates that I had in the cupboard and decided it was time to use up some of them in my own homemade bars.

I’ve made a German Chocolate variety in the past, so all I did was change up the ingredients a bit based on what else I had at hand. Thankfully for me I usually have all kinds of things and was able to make a coconut pistachio version this time. Which is convenient because today is actually National Pistachio Day! It’s also National Peanut Brittle Day, but I can’t have peanuts on Whole30 so I’m just gonna have to let that one slide.

But I digress. Guys, these bars are so stinking good! I might like them better than any kind of Larabar I’ve ever had. Bob said he had to restrain himself from devouring them all at once! It’s times like this that I need to remind myself that it’s far better to make these kinds of things myself. Of course we still have all those bars we bought so I think we will be set for awhile.

One year ago: Strawberry M&M® Cheesecake Truffles

Two years ago: Black Bean & Chorizo Soup

Three years ago: Three Cheese Chicken and Artichoke Bake

Five years ago: Almond Cherry Chip Blondies

Six years ago: Apple Oatmeal Breakfast Muffins

COCONUT PISTACHIO LARABARS

Makes 12 bars

Ingredients:

1 cup pitted dates

1/2 cup toasted almonds

1/2 cup roasted, shelled pistachios

1/2 cup shredded unsweetened coconut

1 tsp vanilla extract (or paste)

1/2 tsp sea salt

Directions:

1. Line a jelly roll pan with wax paper and set aside.
2. Add all ingredients to food processor and pulse until the mixture clumps together. Add 1 teaspoon of water if it’s a little on the dry side.
3. Evenly press mixture into the prepared pan to smooth out the batter. Freeze for 10 minutes and then slice into bars. Wrap in wax paper and store in the fridge.

Source: Adapted from my German Chocolate Larabars.