Date and walnut pie recipe
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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
A retro pie with the irresistible combination of dates and walnuts. You can make your own pastry or just use a shop bought pastry case for this recipe.
9 people made this
- 1 sheet ready-made shortcrust pastry
- 50g (2 oz) soft brown sugar
- 85g (3 oz) chopped walnuts
- 1 pinch salt
- 225g (8 oz) chopped dates
- lemon zest
- 300ml (1/2 pt) soured cream
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 220 C / Gas 7. Line a 18cm (7 in) flan dish with pastry and trim the edges.
- Mix all remaining ingredients together and pour into the flan dish.
- Bake in the preheated oven for 10 minutes. Turn down to 170 C / Gas 3 and bake for further 20 minutes.
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Date Nut Cookie Pies
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky, and the honey-kissed filling, just sweet enough, is deepened by plump Medjool dates. They're also bite-size and adorable.
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Date and Nut Pie Crust
1 cup Almonds – soaked
1 cup Walnuts – soaked
½ cup Dates
Pulse chop almonds and dates together a few times in a food processor first until they are chopped up a bit and then add the walnuts and a dash of cinnamon and salt and process until you just see very small pieces of the nuts and dates.
Transfer to a pie plate that has been oiled lightly I prefer coconut oil for this, and press in gently until it is even and smooth.
Recipe on Video
Process almonds and dates together just a bit first to break them down and then add walnuts and process until mixture shows just small pieces of the dates and nuts.
Persimmon Tart With Date Walnut Crust
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
This delicious persimmon tart can be made totally raw for a super quick dessert/snack or you can decide to cook the dough and/or the persimmons. Either way the walnut date crust and the persimmons are a delicious combination. The crust is made in the NutraMilk with just a few simple ingredients, including lot´s of walnuts! We love it!
- 3 Tbsp. walnut butter made with the NutraMilk
- 1 1/2 cups walnuts
- 1 cup dates, soaked in hot water and drained
- ¼ cup almond flour
- Pinch each of cinnamon, nutmeg, and pumpkin pie spice
- 2-3 Fuyu Persimmons, thinly sliced
- walnut baklava spread (optional)
- 2 tbsp. butter (melted) plus 1 tbsp. sugar (optional- to brush on top)
- Making walnut butter
- Place walnuts and salt in the NutraMilk container.
- Press Butter cycle, set for 5-6 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Leave 3 tbsp. walnut butter in the NutraMilk for crust and take out the rest for later use.
- Add the rest of the crust ingredients to along with the walnut butter in the NutraMilk and ¨Mix¨ until you have a sticky crust.
- Line a pie or tart pan with parchment paper or lightly grease with coconut oil. Spread the crust mixture into the pie pan in an even layer with sides to form your crust. Place in the freezer to set while you prepare the filling.
- You can simply add a few layers of sliced Fuyu persimmon and brush with butter and sugar (optional) or you can add a filling of choice, such as a jam or our walnut baklava spread.
- This tart can be eaten completely raw or can be cooked for a crispier texture. I made one of each to try the difference (one super simple with sliced persimmons and I brushed butter and sugar to bake and the other was completely raw- I added sliced persimmons and the walnut baklava spread)- both are so delicious.
- If you decide to go raw- Add sliced persimmons and place back to the freezer for 10-15 minutes to set or cook in oven 350 F for about 30 minutes. Enjoy!
Strawberry Baked Oatmeal
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. Recipe inspired by A Virtual Vegan. We lov.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. Recipe inspired by Bianca Zapatka. Instead.
Rice Cracker Faces
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. Here is a fun and creative idea to get you.
Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
Beat remaining 2 eggs and 1/2 cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt stir until well blended. Sprinkle walnuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.
3-Ingredient Vegan Pecan Pie
Raw Pecan Pie Tartlets made with just three ingredients! That&rsquos right, this decadent dessert is made from walnuts, dates, and pecans alone for a vegan, gluten-free, refined sugar-free, and wholesome holiday dessert.
I love pecan pie. That sweet, gooey filling that melts in your mouth while bursting with hints of caramel and nuts. And there is no better time than Thanksgiving to bite into the decadence of vegan pecan pie once and awhile.
However, this year, I don&rsquot want to make Thanksgiving all about decadence. While I love decadence, I do believe all things in moderation and it&rsquos important to find ways to continue healthy eating habits during the holiday season. That&rsquos why I have recipes like my Skinny Fettucine Alfredo and Zucchini Noodle Lasagna.
Have no fear, my friends, HEALTHY PECAN PIE is here. This vegan pecan pie is entirely raw. That means it&rsquos gluten-free, no sugar added, soy-free, dairy-free, and paleo. In fact, this vegan pecan pie is made with only THREE ingredients (okay, four if you count salt).
And they are so delicious, no one will believe how truly simple they are to make.
Banana Date Walnut Muffins
This morning I had a houseful of girls: my daughter E. had her friends J. and K. over to spend the night since today is a school holiday. I decided that instead of filling several breakfast orders (one loves grits, one likes cereal, one says she always eats bacon…) I’d make muffins.
I took a look at some of the muffin recipes I could find online and in Vegan with a Vengeance for inspiration and then decided to just wing it! The result was these amazing, tender, fat-free vegan banana muffins.
These came out very light and sweet J. actually asked if I had any “regular” muffins because “these are too sweet.” You can probably reduce the sugar with no ill effects. Enjoy!
October 2011 update: E and I just made this recipe again, and it’s as good as ever. It struck me now as being extremely sweet, so I recommend doing away with the agave nectar, which I’ve now marked as optional, or reducing the sugar to 1/3 cup unless you like your muffins super sweet. Give them a few minutes to cool off before eating they’ll be more tender that way and you won’t burn the roof of your mouth!
Recipe: Date walnut oatmeal cookies
These Date Walnut Chocolate Oatmeal Cookies go well with boozy eggnog.
This article was published more than 5 years ago. Some information in it may no longer be current.
My husband's family has roots in the Toronto neighbourhoods of Mount Dennis and Weston, two neighbourhoods formerly of the city of York. Both branches of his side have been there for generations, and it is through them I acquired a love of butter tarts, date squares and bread stuffing with the holiday roast turkey. I owe his maternal grandmother special thanks for many things, including the gift of an impressive collection of her local church cookbooks.
The books are the sort compiled as community fundraisers, spiral-bound and simply designed. In hers, the pages are marked by her neat, distinct handwriting, with notes on substitutions or familial reviews of specific recipes. In one book, there is a clutch of oatmeal cookie recipes, and the one with dates includes the annotation of being my husband's childhood favourite.
If Thanksgiving is the pie holiday, then winter festivities are most certainly fuelled by cookies. These sturdy ones are homey, tweedy specimens that keep well in the cookie tin and go brilliantly with coffee, boozy nog or warm brandy. With crevassed tops and chewy fruit-studded insides punctuated by roasted walnuts, these cookies taste like winter days all bound and bundled up with oats.
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Their charm is that they don't include a large amount of any one thing, so no two bites are the same, but the various bits and pieces work together to bring a general sense of seasonal cheer. The subtle spices are those of mulled cider and wine, the dried fruit evokes sticky toffee pudding and Christmas cakes and the inclusion of orange peel alongside the dark chocolate reminds me of candies my parents used to serve at dinner parties.
Years ago, when I used to make English butter toffee for gifts, it made its way into these cookies. While I now forgo the work for buying premade, the inclusion brings back those industrious days.
All that said, the base cookie recipe is easily tailored to particular tastes, and I've included some suggestions in the notes below.
Servings: 12 large cookies
Date walnut oatmeal cookies
1/4 teaspoon baking powder
1/4 teaspoon medium-grain kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, soft but not warm
1/2 teaspoon dried orange peel or finely grated peel of half an orange
1 teaspoon vanilla extract
1 1/2 cups traditional rolled oats
1/2 cup chopped toasted walnuts
1/4 cup butter toffee chips
2 1/2 ounces bittersweet or semisweet chocolate, chopped
Preheat an oven to 350 F (180 C) with racks in the upper and lower thirds. Line two half sheet pans or heavy, rimmed baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda, baking powder, salt and ground spices. Set aside.
Affix the paddle attachment to a stand mixer. In its bowl, combine the butter, sugars and peel. Beat on medium-high speed until light and fluffy, around four minutes.
Scrape down the sides of the bowl and beaters, then beat for an additional three minutes. Scrape everything down once more, then turn the machine to medium and add the egg. Mix until smooth, scraping down once, then pour in the vanilla extract. Set the mixer to stir, then add the flour mixture. Once almost combined, but with flour still visible, stir in the oats, followed by the walnuts, dates, chocolate and toffee bits.
With two spoons or a spring-loaded scoop, form 12 balls of dough, using roughly 2 1/2 tablespoons for each. Arrange the balls evenly on the prepared baking sheets, leaving space for them to spread. Bake in the hot oven until puffed with dry, evenly golden tops, 13 to 15 minutes. Rotate the pans once during baking, from front-to-back and top-to-bottom. Pull the pans from the oven and immediately knock each against the stove top or counter to force out any trapped air (this will cause the cookies to deflate quickly, and make for exceptionally craggy tops). Let the cookies cool on their pans for three minutes before moving them to a baking rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to one week. Over time, the cookies will soften to reinstate their crunch, rewarm in a low oven for a few minutes.
I usually toast the walnuts while the oven is preheating. Spread the walnuts on one of the pans and bake until aromatic and snappy, about five to 10 minutes depending on the temperature. Make sure to stir them often. Transfer the nuts to a bowl once they’re cool enough to touch. Shake any walnut dust off the parchment paper before continuing with the cookies.
Cake flour instead of all-purpose will garner a lighter, slightly crispier cookie, while whole-wheat pastry flour offers the suggestion of virtue.
Using chocolate bars or blocks rather than chips means that the chocolate will melt into the cookies rather than staying in discrete shapes. This is my preference, as the resulting rills extend the chocolate’s reach.
If you keep the general volume of add-ins, feel free to swap and adapt as you like. Ground nutmeg, cardamom or fennel seed can take over for the ginger and cinnamon dried figs, cranberries, cherries, apricots or brandy-soaked raisins in place of the dates white or milk chocolate for the bittersweet pecans for the walnuts and dried coconut or minced candied ginger for the toffee bits. For the latter, reduce the amount to 2 tablespoons.
A generous pinch of finely ground espresso is effective in these cookies, its flinty bitterness working exceptionally well with the dried fruits suggested.
Date and Walnut Stuffed Apples
From apple pie, to homemade applesauce, to crisp apple slices sprinkled with cinnamon and drizzled with almond butter, apples have always been my absolute favorite fruit. So much so that I bought them by the case when living in Italy, gone apple picking more times than I can count, and know all the tricks of the trade on how to graft an apple tree, thanks to the apple growing expertise of my 94 year old grandfather – you could basically say a love for apples is in my DNA .
Of course, I love apples for their impressive nutrition too. Along with being a supreme source of heart-healthy and digestive-supporting fiber, apples contain important nutrients like vitamin C and K, potassium, copper, and B vitamins. They’re also loaded with phytochemical antioxidants which have shown to play a key role in reducing chronic diseases including certain cancers, diabetes, and cardiovascular disease.
Apples are my perfect snack when I’m looking for something healthy and sweet and can also be a bit of an indulgence when baked into a treat and topped with ice cream. Apples are just so versatile and flavorful every which way you prepare them – which brings me to these absolutely delicious date and walnut stuffed apples made with Autumn Glory apples.
I consider myself a bit of an apple connoisseur and can be (very) picky about my choice of apples. Along with being organic, I like my apples to be crisp and firm, juicy, flavorful, and sweet – no mushy, watery apples need apply. With my high apple standards, finding an apple that I actually enjoy can be a little tricky. Enter: organic Autumn Glory apples grown by family-owned Domex Superfresh Growers, one of the world’s largest growers of organic and conventionally grown apples, pears, and cherries in the Pacific Northwest. These apples are harvested late in October, unlike other apple varieties, meaning that they are available throughout winter at natural food stores and grocery markets nationwide. They’re totally a taste of fall even in these cold, dark winter days.
Not only do these crisp apples taste sweet, like caramel and cinnamon all rolled into one bite, they’re versatile and so easy to incorporate into your diet. I love taking one as a quick snack on the go along with a packet of nut butter, or adding one to my morning oatmeal. They’re even better (if possible!) when warmed up, which is why I can’t get over how delicious they taste when baked whole and stuffed with crunchy walnuts and sweet dates.
When baked whole, Autumn Glory apples still have a crisp texture, but with a bit of soft give to their skin. Their texture becomes both soft and firm, which is just the dream when warm and topped with vanilla yogurt, or ice cream if you feel like a treat! The dates provide the only added sweetness necessary and the walnuts add in healthy fats with a hint of crunch. Warming spices like cinnamon, ginger, and nutmeg bring out the natural flavors of the apples while providing an extra boost of antioxidants too.
You’re going to love Autumn Glory apples as much as I am, especially in this simple recipe. To make, you simply need to core your apples and stuff them, which takes all of five minutes to prep. Hot out of the oven, they’re delicious with a dollop of vanilla yogurt and a drizzle of peanut butter too. I can’t wait for you to try the apple goodness.
Crisp and sweet Autumn Glory apples + warming spices + caramel dates + crunchy walnuts = the sweetest snack ever.
Date and Walnut Stuffed Apples
4 crisp organic apples, preferably organic Autumn Glory apples
1 Tbsp coconut oil, melted
½ tsp cinnamon
Dash each of nutmeg and ginger
¼ tsp pink sea salt
½ cup walnuts, roughly chopped
¼ cup dates, pits removed and roughly chopped
½ cup boiling water
First core the apples. Use an apple corer or a sharp pairing knife to carefully cut out the core, leaving the bottom half of the apple in tact. Use a spoon to carefully scoop out seeds and flesh around core and discard.
In a small bowl, combine melted coconut oil, spices, sea salt, walnuts, and dates. Mix well to combine and spoon mixture into each apple, stuffing to the top.
Carefully place each apple into a baking dish and pour boiling water around them. Bake apples in the oven for 45-60 minutes, or until apples are cooked, but not overly mushy.
Remove from oven and serve warm with a dollop of yogurt, a drizzle of peanut butter, and even a handful of cacao nibs if you’re feeling creative! Making this dessert? It’s delicious with a scoop of organic vanilla ice cream too!
Note: This post was Sponsored by Autumn Glory Apples, a company who makes delicious and crisp apples that are both flavorful and delicious. All opinions, text, and photos are my own. Thank you for supporting brands who support Vegukate!
Ingredients US Metric
- For cherry pie larabars
- Mild olive oil, vegetable, or coconut oil, for the pan
- 1 cup packed dried cherries
- 1/4 cup packed, pitted, soft whole dates* (see * above)
- 1 cup warm water, for soaking the fruit
- 1 cup raw almonds
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt (optional)
Rip off a large piece of parchment paper or plastic wrap, press it into a 9-by-5-inch loaf pan, and, if using plastic wrap, slick it with a little oil.
Combine the cherries, dates, and warm water in a small bowl. Let stand for 5 to 10 minutes, until the fruit is soft. (If the dried fruit you’re using is already super soft and moist, you can skip the soaking step.)The exact timing will vary according to the dryness of the fruit.
Drain the fruit, discarding the soaking water. Pat the fruit completely dry with paper towels.
Meanwhile, place the almonds in a food processor and process until finely chopped but not paste-like.
Add the drained fruit, cinnamon, and salt (if using), to the food processor and pulse until the fruit is finely chopped and the larabar mixture begins to stick together and clump against the sides of the bowl and your processor starts hopping on the counter just a little. This could take up to 2 minutes.
Transfer the larabar mixture to the prepared loaf pan. (Alternatively, you can form the mixture into any size or shape you can imagine. Go a little crazy.) Place a large piece of parchment paper or wrap slicked with oil atop the bar mixture and use it to spread and flatten the mixture evenly in the pan. (If you have a second loaf pan, you can nestle it inside the first and press the pan down to evenly flatten the mixture.) Leave the paper or wrap in place. Refrigerate for 30 minutes.
Using the paper or wrap hanging over the edge of the pan, lift the bar mixture from the pan and transfer it to a cutting board. Discard the paper or wrap and cut the rectangle into 6 bars. Tightly wrap each bar in wrap. The bars will keep at room temperature for up to 3 days, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months (let the frozen bar thaw for 1 hour before attempting to bite into it). Originally published October 7, 2013.
Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1/2 cup raw almonds, 1/2 cup raw walnuts, 3 tablespoons bittersweet or semisweet chocolate chips or chopped dark chocolate, 2 tablespoons unsweetened cocoa powder, and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup dried apples, 1/4 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw pecans or walnuts, 1 1/2 teaspoons ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 3 tablespoons bittersweet or semisweet chocolate chips (optional), and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw peanuts, 3 tablespoons bittersweet or semisweet chocolate chips (optional), and 1/8 teaspoon fine sea salt (optional). [Editor’s Note: The use of peanuts makes this version not acceptable on the whole30 plan.]
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/4 cup raw almonds, 3/4 cup raw pecans, and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1/2 cup raw almonds, 1/2 cup raw pecans, 3/4 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves.
Prepare the bars according to the above recipe, substituting the following ingredients: 1/2 cup packed dried cherries, 3/4 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw or roasted peanuts, 1/8 teaspoon fine sea salt (optional). [Editor’s Note: The use of peanuts makes this version not acceptable on the whole30 plan.]
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/2 cup raw almonds, 1/2 cup raw cashews, 1 tablespoon roasted coffee beans, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup dried, unsweetened pineapple, 1 cup warm water, 1 cup raw cashews, 1/4 cup dried, unsweetened flaked or shredded coconut, and 1 tablespoon finely grated tangerine or orange zest (preferably organic).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup raisins, 1 cup warm water, 3/4 cup raw cashews, 3/4 cup old-fashioned or quick-cooking rolled oats, 1/2 teaspoon ground cinnamon, 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed dried blueberries, 1/4 cup packed, pitted, soft whole dates, 1 cup warm water, 3/4 cup raw walnuts or raw pecans, 1/2 cup old-fashioned rolled oats, 1/2 teaspoon finely grated lemon zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1/2 cup packed, pitted, soft whole dates, 1/4 cup raisins, 1/4 cup dried, unsweetened pineapple, 1 cup warm water, 1 cup raw walnuts, 1/4 cup peeled, shredded carrots, 1/4 cup unsweetened flake or shredded coconut, 2 teaspoons coconut oil, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups dried apricots, 1 cup warm water, 2/3 cup raw almonds, 1/2 cup unsweetened flaked or shredded coconut, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 1/3 cup unsweetened flaked or shredded coconut, 2 tablespoons fresh lime juice, 2 teaspoons finely grated lime zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 1/4 cups packed, pitted, soft whole dates, 1 cup warm water, 1/2 cup raw almonds, 1/2 cup raw cashews, 2 tablespoons fresh lemon juice, 2 teaspoons finely grated lemon zest (preferably organic), and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup packed, pitted, soft whole dates, 1 cup warm water, 1 cup raw cashews, 1/2 cup unsweetened flake or shredded coconut, and 1/8 teaspoon fine sea salt (optional).
Prepare the bars according to the above recipe, substituting the following ingredients: 1 cup raw or dry roasted almonds, 1 cup dried bananas, and 1 cup Medjool dates.
Recipe Testers' Reviews
We absolutely love Larabars at our house, so this recipe was really a dream come true. Not only is it healthful, using minimal ingredients that are widely available, but it’s so easy. It only took about 10 minutes to put together. I made the cashew cookie and cappuccino varieties, and they were both outstanding. My husband mentioned he liked them better than the packaged brand. This recipe produces a snack that’s chewy and satisfies a craving for something sweet.
The recipe works exactly as written. I found that the recipe is very forgiving and that the nuts in each recipe are interchangeable. (I made the cashew cookie recipe with both almond and cashews in it, while I accidentally used only cashews in the cappuccino mixture.) I’d like to play with the recipe and add some pumpkin with pumpkin pie spice to the basic ingredients.
What a fantastic, healthy, no-cook nut-and-fruit bar recipe! These taste much better than I imagined they would. I mean, they were roll-your-eyes-to-the-back-of-your-head good. My family LOVED them! And it’s amazing how quickly these come together. I’ve already made them twice in one day.
I make other types of granola bars, but I’d never tried Lara before, so I was excited to try this recipe. I purchased the ingredients in bulk as suggested, and I even stopped by the granola bar section to read the nutrition label on the “real thing.” Sure enough, the ingredients are very basic, just like this recipe. I first made the cherry pie, blueberry cobbler, and pecan pie varieties. Later on in the day I made the cashew version, once I found out it’s my mom’s favorite Lara flavor. And I recently made the banana bread variation as well and it was soooooo good! I dried my own bananas in the oven because I don't have a dehydrator. (I sliced 3 bananas into 1/4-inch rounds, spread the slices out onto greased parchment paper—don't skip this step—and stick them in the oven at 175°F for 2 hours. My yield was 1 cup unsweetened dried bananas that were floral, sweet, and addicting!)
All the combos are great, making it hard to pick a winner, but if I had to choose, it’d be the blueberry cobbler.
This is a quick and easy and fun recipe to make. I felt like a kid in the kitchen and my husband was impressed with “my” creativity. The most time-consuming part of this recipe is wrapping the bars!
Use very moist dates it makes a huge difference. I didn’t soak my dried cherries and blueberries, as the dried fruit still felt somewhat soft and I was afraid of too much moisture in the bars. The mixture still came together in the food processor just fine.
When pressing the mixture into the pan, I placed a piece of parchment paper on the bottom and pressed the mixture down into the shape of the pan, then placed another piece of parchment paper over the top of the mixture and flipped the whole bar over and back into the pan. Then I pressed out the whole length of the uncut bar, making it even and flat on both sides. I did this for all 3 flavors and then just stacked them on top of one another in my loaf pan with the parchment paper separating each flavor. The 3 batches stacked in my loaf pan perfectly, and I popped the whole thing in the fridge covered in plastic wrap.
The ingredients for these bars can be pricey, especially if making versions with pecans or dried fruit. But they’re delicious and well worth the $$ and effort.
This is an excellent recipe, and I’ll be making it often.
No one in my family had ever tried the store-bought version of this bar so we really didn’t know what to expect. I did soak my dried fruit because it seemed a little dry and I was surprised how nicely the fruit plumped up in just 5 minutes. I can’t imagine anything more simple to put together, so I decided to whip up a few more versions as long as my food processor was out. I had ingredients for and made the standard bars, the blueberry cobbler bars, the key lime bars, and the oatmeal raisin cookie bars. About 6 hours later, after dinner, I pulled them all out for reviews. Everyone seemed to have a different favorite, but they were all a hit.
I have to admit, I do wish they looked more tasty and were easier to tell apart by appearance. (After I wrapped them in plastic wrap, I put them in separate resealable plastic bags labeled with the type.) But it’s such a simple recipe and so easy to customize to just how your family likes them.
I used the same loaf pan over and over I put the loaf pan in the refrigerator while mixing the next version, then pulled out the wrapped loaf of bars, left them in the fridge, and started over with the same pan.
We made the dark chocolate brownie bar version and they were delicious. Although these didn’t hold together very well when I cut them into bars, they were so good. My great-niece helped me with these and I think we didn’t get them pressed into the pan as tight as we could’ve and that might’ve been the problem. I’d definitely make them again. I love that there’s no added sugar in these the dates give them just the right amount of sweetness.
Couldn’t wait to try these, as I love Larabars. Well, I must say that this will become a Sunday staple in our household so that each member of the family will have bars for the whole week to take to school as well as to work. Here are the ones that I decided to test, but I cannot wait to try to make the others, as well as create new ones:
Apple pie bars: This one was my 4-year-old’s favorite. Not too sweet, nice taste of apple, and similar in flavor to an apple pie.
Cappuccino bars: Oh my! This will be my to-go bar on the way to drop off the girls at school as well as a midafternoon or midnight snack. Again, it isn’t too sweet, yet has a nice coffee flavor, similar to a Frappuccino actually. (Next time I’ll make a version with 1 teaspoon cocoa added to give it a mocha flavor.)
Oatmeal raisin cookie bars: This was another favorite of my 4-year-old. Again, this has the taste you’d expect. This one felt more filling than the rest.
Blueberry cobbler bars: The taste was great and this was my husband’s favorite. The only one problem I had was that the mixture didn’t fill the 9-by-5-inch pan it only filled 3/4 of it.
Dark chocolate brownie bars: This was my teen’s favorite. It totally has that gooey brownie taste.
In general, we loved them all. I was expecting they’d be thicker, but in a 9-by-5-inch pan, I was only able to get 1/8-inch thickness. But it’s great to learn the technique and the basic amounts of each type of ingredient so then you can start to create your own. Ones we thought of right away to try include mocha, dried banana and chocolate, and dried mango with nuts.
I have to admit that I’ve spent a small fortune on Larabars and was delighted to discover that I can make them at home at a much lower cost. I tried the dark chocolate brownie bar variation. While the overall consistency was less moist than the original, these were just as tasty with an intense chocolate flavor. Make sure to double or triple the recipe, because you’ll want to have these on hand to satisfy any and all cravings.
Chewy, tart, and wonderful! I chose to make the cherry pie bars because I love dried cherries. These bars are super easy to make and so healthy. I can see how you can make many variations of this delicious and nutritious snack. This would be an exceptional—and acceptable—sweet treat on a diet like “Eat to Live.” Definitely can see why the author makes a batch or more at the beginning of each week.
I used whole dates like the recipe recommends and the cherries I had were quite soft and didn’t require soaking.
Not only do these bars make for a great on-the-go breakfast or snack, but they can practically be made while on the go. I whipped these up as I was packing three school lunches this morning and still got everyone out the door on time.
There are very few steps and no cooking involved and, as the endless options illustrate, they’re very versatile. I made the cherry pie bars this morning. At first I was a little concerned the cinnamon would overpower the finished bars, but I was wrong. By the next day the cinnamon was still there, but in the background. I’m excited to try the other flavors soon.
One trick to forming these—I lined the bread pan with plastic wrap as suggested. Once I had the mixture in the wrap, I folded the excess wrap down over the mixture and then used the bottom of a second bread pan to uniformly press the bars flat.
These bars couldn’t have been easier. I presented them to my husband and 3-year-old for the true test. My husband said they tasted like a Christmas candy (a good thing, I think!) and my 3-year-old wanted more and more and more. A hit all around! Very few dirty dishes to deal with in the end, no hot stove, and a product that could slip by as a dessert or a breakfast bar. I’m excited to try some of the other variations!
I made the cherry pie version because of the things I had handy in my pantry. I thought the fruit I was using was fairly moist, so I didn’t soak it in the water. Turns out it maybe wasn’t quite as moist as necessary, as the mixture wasn’t coming together at all in the processor, so I threw a couple tablespoons water into the mix and all was good. I sprayed my plastic wrap with coconut oil, pressed the mix into the pan, and placed it in the fridge for nearly exactly 30 minutes.
The bars cut easily, although they were slightly sticky (perhaps I added a little too much water?).
This recipe is so fast and easy. And once you try some of the variations, it’s easy to improvise and try other substitutions. I made Gingerbread, Oatmeal Raisin Cookie, and Dark Chocolate Brownie, with the latter being the most popular bar at our house. Gingerbread could have used more spices–I’d up the cinnamon to a full teaspoon.
I left the bar in its large rectangular shape and then cut it into 2 inch squares, and they didn’t last long enough to wrap individually! The texture of the bars was very similar to the brand-name bar. We will definitely be making these often!
Both the Cherry Pie and Pecan Pie homemade bars are so much better than the “compare to” brand-name bars! These have a fresh taste that I don’t think any commercial bar can come close to because of the time required for making, packaging, shipping, and storing. Even the most natural bars on the market always have a slightly “stale” taste to them. I have cut way back on buying them for that reason.
The ingredients are what they are, and the beauty of these recipes is the fact that you can make adjustments to your own personal taste. I can see making use of chocolate and grated citrus zest in several other bars. I plan to try all the flavor combinations in the near future.
Buy dates, lots of them. And then buy some more. After making the first version, you will want to try another. And another. This recipe is simply addicting and so much better than the store-bought version.
I found that the bars were the right consistency when a ball formed in my food processor and the processor started dancing on my kitchen counter. The dark chocolate bars needed a tad of water to get to that stage. I used a cooking spray to slick my plastic wrap and the bars slipped right off.
I made these in response to a reader's request for a Cinnamon Roll Larabar. Based on the ingredients list in the reader's comment, dates are the primary ingredient followed by the nuts then raisins. So I prepared the recipe using the formula below and it came out very nice. The raisins and dates were very moist so I didn't need to soak them and had no problem processing them. The bars had a nice cinnamon flavor and the walnuts gave them that cinnamon flavor. My youngest said they tasted like cinnamon toast crunch so I think they worked out well. I cannot tell how close they are to the real thing because I've never had them, but through some Googling and simple math my recipe ends up having roughly around 212 calories per each of the 6 bars, which is very close to what the reader said the real Larabars contain.
200 g Medjool dates (1 cup, tightly packed)
60 g walnuts (3/4 cup)
60 g almonds (3/4 cup)
55 g raisins (1/4 cup tightly packed)
2.5 tsp cinnamon
I tried to replicate the the Cinnamon Bars Larabar and used the following amounts ad soaked the dates and raisins for about 5 minutes before formed them into balls instead of bars. There was no problem with them holding together. The taste is good but the bars need more cinnamon.
100 g dates
35 g raisins
35 g almonds
50 g walnuts
1/2 tbsp cinnamon
1/8 tsp kosher salt
The total weight of mixture was 220g. Larabars are around 45 to 50 g per bar, so this would make around 4 1/2 Larabars. The nutritionals for 4 1/2 bars would be 206 kcal, 11.1g fat (1 g sat fat), 19 g carb (4.4 g fiber, 15.7 g sugar), 4.3 g protein.
Based on that info, if you decrease the almonds to 25 g and increase the dates to 112g, you get pretty spot on nutritionally. Just add more cinnamon!
201 kcal, 10 g fat, 0.9 g sat fat, 20.4 g carb, 4.3 g fiber, 17.5 g sugar, 3.9 g protein.
In response to a reader request for Cinnamon Roll Larabars, I used the master recipe for homemade Larabars above and made the following changes:
1 cup golden raisins
1/4 cup dates
1/2 cup almonds
1/2 cup walnuts
2 1/2 tsp cinnamon
1/8 tsp sea salt
I used the same method listed in the recipe. I soaked the dates and raisins to soften. I needed quite bit of cinnamon to get that “cinnamon swirl” taste to come through. I found the bars to be delicious, filling, and nutty and cinnamon-y just like a cinnamon bun!
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I’m excited to give these a try! I’ve just been introduced to Larabars, and I enjoy making my own homemade foods when possible.
One question. I really like Key Lime flavor in general, but haven’t tried the Larabar variety because I don’t like coconut. Could I leave that out, or should I substitute something in its place to get the right consistency? Thanks!
Rebecca, if there’s a type of nut you like that you think would pair well with the lime, you could substitute that for the coconut. Or you could leave the coconut out. Let us know how they turn out!
Watch the video: Τρουφάκια σοκολάτας από χουρμάδες υγιεινό σνακ-vegan-νηστίσιμο