DIY Coconut Cream Pie Lara Bars

An energy bar perfect for any coconut lover - try this DIY Coconut Cream Pie Lara Bar!

It's Secret Recipe Club time again! Each month, as part of SRC, we're assigned another blogger, and we get to pick a recipe from thir blog to make. This month, I got Traci's blog, I'm Hungry - Words of Growing Boys. I've only been a parent of a growing boy for a bit, but I'm definitely starting to see it's true. Bobert isn't able to say "I'm hungry" yet, but he's constantly coming up to me in the kitchen and saying things like eat, more, please, and his favorite - sna(ck).

Looking through Traci's recipes, I found many I wanted to make - Chocolate Covered Strawberry Granola, Monterrey Chicken Quesadillas, and Double Chocolate Chip Muffins - yum! Then I saw her recipe for Coconut Cream Pie Lara Bars. Combined with Bobert's (and really, our entire family's) love of snacks, I decided to make these DIY Cconut Cream Pie Lara Bars. Traci's recipe and the actual Larabars both use almonds, but we're not huge fans of almonds over here, so I substituted pecans. You could also toast the nuts to add some more flavor. Hope you enjoy these DIY Coconut Cream Pie Lara Bars as much as we did!

What are some of your favorite snacks?

Print Recipe

DIY Coconut Cream Pie Lara Bars

by CJ Huang

An energy bar perfect for any coconut lover - try this DIY Coconut Cream Pie Lara Bar!

Prep time: 10 minutes
Cook time: none
Total time: 10 minutes
Yield: 6 bars

Materials:

Mass	Weight	Volume	Number	Material	Notes
80 grams	2.75 ounces		11	dates, pitted
37 grams	1.25 ounces	1/4 cup		cashews
30 grams	1.125 ounces	1/4 cup		pecans	The actual Coconut Cream Pie Lärabar uses almonds.
44 grams	1.625 ounces	1/2 cup		coconut shreds	unsweetened
		2 tablespoons		coconut oil

Methods:

1. Gather all materials.
2. Add coconut oil and dates to food processor and process into small pieces. It likely won't form a paste because of the coconut oil.
3. Add nuts and process until uniform.
4. Add in coconut shreds and process until mixed.
5. Press firmly into a lined container. I used an approximately 8.5 x 6.75 inch container.
6. Cut into bars. Refrigerating will make the bars easier to cut since the coconut oil will solidify. I found the bars would stay in one piece even after they came to room temperature.

Methods with Images:

	1. Gather all materials.
	2. Add coconut oil and dates to food processor and process into small pieces. It likely won't form a paste because of the coconut oil.
	3. Add nuts and process until uniform.
	4. Add in coconut shreds and process until mixed.
	5. Press firmly into a lined container. I used an approximately 8.5 x 6.75 inch container.
	6. Cut into bars. Refrigerating will make the bars easier to cut since the coconut oil will solidify. I found the bars would stay in one piece even after they came to room temperature.