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Like many of you out there, we are riding out the snow storm that has hit the US and Canada. Snowstorm “Nemo” has Tara looking out the window muttering “just keep snowing, just keep snowing”…and it seems that’s just what’s happening at the moment.

We’re taking full advantage of warmth of our apartment (except the crazy howling wind coming through the gap of the back door) to make almond butter, babaganoush and give our try at making homemade Larabars.

Here’s the thing about Larabars: We love them, but they are freaking expensive here in Halifax. In case you don’t believe us, here’s a picture to prove it…

in store larabar

$2.39 for barely a mouthful of Paleo snack-y goodness. Well if you know us, we are all about trying to recreate the things we love to eat in our own kitchen. It just so happen that through a Facebook conversation someone posted a link to this recipe and before either of us could finish reading the post we were off to the closest Bulk Barn to stock up on dried dates and fruits.

Below is the very basic of recipes. Once you get the hang of this one you will want to be more adventurous with whatever your tasty palate can come up with. Now here’s a little warning; if you are counting calories you may want to look for alternatives to the coconut oil or make smaller portions. The first time we made these, we made 5 servings using a well packed 1/4 measuring cup. That means they were around 300 calories each.

Now don’t go running off thinking you can’t enjoy these. You can and you will. This is a natural unprocessed snack that you’ve made with your own hands. Take pride in what you’ve created and if you must find alternatives just think about what will taste good and give it a go!


Homemade Paleo Larabars


  • 1 C Almonds
  • 1/2 C Dates
  • 1/2 C Raisins
  • 1/4 C Dried Cherries
  • 1/8 C Shredded Coconut
  • 1/8 C Coconut Oil (melted)

The Players

In food processor, pulse together almonds, dates and raisins until you get a sticky mixture (took about a good full minute). You know it’s right when you can grab a little and it shape it.

just the right amount of sticky

When you’ve got the desired consistency, add dried cherries and coconut to the mixture and continue to pulse (about 30-45 seconds).

add coconut and cherries

Once mixed thoroughly, drizzle melted coconut oil into the mixture and give it one final pulse (and by pulse I mean turn the processor on for about 30 seconds).

Now for the shaping! You will find it a little messy to shape by hand but it is doable. They may not come out as perfect little larabar shapes but really who cares. Like we said earlier we used a 1/4 measuring cup and they looked like this:


Because the mixture is sticky we used a knife to loosen up the sides so they would “pop” out more easily. The second time we made these we used a tiny bread pan and got a more square shape:

Place on non-stick surface and put in fridge for about 30 minutes.

Paleo Homemade Larabar

You can wrap in saran wrap or store in air tight container. They will last longer in the fridge but since there isn’t anything that needed refrigeration from the beginning you don’t need to put them in the fridge if you know you’ll be consuming over the next couple of days…

Just to give you a little idea of the cost effectiveness of making your own Larabars, we spent a total of about $20 for all the supplies and will have made about 25 of these tasty morsels…

That equates to about $.80 each.

Much better than $2.39

~Now thats good eatin’ folks!