This post may contain affiliate links. Please read my disclosure and privacy policy.
Since I first posted the recipe for a batch of copycat “Larabars” a couple years ago, I’ve received several requests to create some of the brand’s other flavors– the most popular one being their Peanut Butter Cookie flavor.
And I’m so glad I listened to you guys, because these are some of the tastiest snack bars I’ve ever had! They taste like a peanut butter cookie, but better.
They’re better because they are naturally sweetened with only fruit and have a rich peanut butter flavor, with the perfect balance of sweet and salt. In fact, these bars require only 3 all-natural ingredients– dates, peanuts, and salt. It doesn’t get much easier than that!
Because conventionally grown peanuts are highly exposed to pesticides, it’s important to use organic peanuts in recipes like this one. Or, if you’d prefer to avoid peanuts all together, feel free to use another nut in its place. I have a feeling these bars would turn out well with a variety of nuts and seeds, so I hope you enjoy them!
—
Peanut Butter Cookie Larabars (Vegan)
Makes 6 bars
Ingredients:
1 1/2 cups Medjool dates, pitted
1 cup dry roasted peanuts (unsalted)
1/4 teaspoon sea salt
Directions:
Line a standard loaf pan with parchment paper and set it aside.
Combine all of the ingredients in a food processor fitted with an “S” blade, and process until a sticky dough is formed– it should stick together when pressed between your fingers.
Transfer the dough to the lined pan, and use your hands or a spatula to press the mixture evenly into the bottom of the pan. Place the pan in the fridge or freezer to set until firm, about 2 hours.
Use the parchment paper to easily remove the chilled mixture and slice it into 6 bars. Store them in an airtight container in the fridge for the best shelf life– they should last at least a month when chilled, though I imagine you’ll eat them all before then!
These bars make an easy snack on the go, and while they get a little softer when not chilled, I actually think their flavor gets better when they come to room temperature– like a real peanut butter cookie!
Ingredients
- 1 1/2 cups Medjool dates , pitted
- 1 cup dry roasted peanuts (unsalted)
- 1/4 teaspoon sea salt
Instructions
- Line a standard loaf pan with parchment paper and set it aside.
- Combine all of the ingredients in a food processor fitted with an "S" blade, and process until a sticky dough is formed-- it should stick together when pressed between your fingers.
- Transfer the dough to the lined pan, and use your hands or a spatula to press the mixture evenly into the bottom of the pan. Place the pan in the fridge or freezer to set until firm, about 2 hours.
- Use the parchment paper to easily remove the chilled mixture and slice it into 6 bars. Store them in an airtight container in the fridge for the best shelf life-- they should last at least a month when chilled, though I imagine you'll eat them all before then!
Notes
Nutrition
Per Serving: Calories: 248, Fat: 12g, Carbohydrates: 32g, Fiber: 4g, Protein:6g
Notes:
- As I mentioned above, this recipe is easily adaptable to use any nuts or seeds you like. Just taste the mixture as you go!
- If you don’t have dates easily available, I also used raisins to make bars like this with great success– though it will change the resulting flavor, depending on the dried fruit you use.
As always, please leave a comment below if you make any substitutions with success!
—
Reader Feedback: Do you have a favorite Larabar flavor?
Yum! I’ve been obsessed with the peanut butter chocolate chip larabar for ages now and finally decided to make megan’s copycat recipe (adding dark chocolate chips)! So glad I did – they’re even better than the real thing and all my test testers agree!