I keep fruit and nut bars – like Larabars – on hand for healthy snacking, or even a light meal in a pinch. Sometimes I buy them but more recently, I’ve been making them at home. The homemade versions cost less (even with the reasonable price I pay at our food co-op), take only minutes to make, and store beautifully (on the counter or in the fridge or freezer, depending on how long you need them to keep). And the taste? Just as good, if not better than, the original.


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I enjoyed replicating some of my family’s favorite Larabar flavors, like these recipes below for cherry pie, blueberry muffin, and cashew cookie, but the real fun is playing with these templates to create customized snack bars. Sometimes I spike the cherry pie bar with lime zest or set off the sweetness of the cashew cookie bar with a pinch of salt. The most delightful outcome so far was tripling the lemon zest in the blueberry muffin bar and finding it tasted a lot like the LemonZest Luna Bar…but that’s a different group of snacks for a different time. First, give these Larabars a try!

Cherry Pie Larabars

1 c raw almonds
1/2 c lightly packed pitted medjool dates
1/2 c dried unsweetened cherries

1. Add the almonds to a food processor and process until the largest pieces are pea-sized.
2. Remove the almond pieces and add the dates to the food processor so they are on the bottom. Return the almonds to the top and process until the mixture just begins to come together. Add the cherries and process until just incorporated.
3. Remove the mixture and use your hands to bring it into one mass. Press it onto parchment or wax paper into a rectangle approximately 1/2 inch tall and 4 inches wide. Refrigerate until firm then cut into bars 1 1/8 inch wide.

Blueberry Muffin Larabars

1 c raw cashews
1/2 c lightly packed pitted medjool dates
zest from 1/4 of a lemon
1/4 tsp vanilla extract
1/2 c dried blueberries (the ones I use are sweetened with apple juice)

1. Add the cashews to a food processor and process until the largest pieces are pea-sized.
2. Remove the cashew pieces and add the dates to the food processor so they are on the bottom. Sprinkle with the lemon zest and vanilla extract. Return the cashews to the top and process until the mixture just begins to come together. Add the blueberries and process until just incorporated.
3. Remove the mixture and use your hands to bring it into one mass. Press it onto parchment or wax paper into a rectangle approximately 1/2 inch tall and 4 inches wide. Refrigerate until firm then cut into bars 1 1/8 inch wide.

Cashew Cookie Larabar

1 c raw cashews
1 c lightly packed pitted medjool dates

1. Add the cashews to a food processor and process until the largest pieces are pea-sized.
2. Remove the cashew pieces and add the dates to the food processor so they are on the bottom. Return the cashews to the top and process until the mixture just begins to come together.
3. Remove the mixture and use your hands to bring it into one mass. Press it onto parchment or wax paper into a rectangle approximately 1/2 inch tall and 4 inches wide. Refrigerate until firm then cut into bars 1 1/8 inch wide.

All recipes make approximately 7 bars.