chocolate brownie larabar

Our chocolate brownie larabar has turned out to be my kids (and my) favorite homemade larabar.  It doesn't take rocket science to figure that out--it's intensely chocolate. 

But these nut-packed snacks sure beat eating a traditional brownie in delivering loads of energy and protein.  Plus you can tailor them to your taste in terms of how dark you'd like them by either using 1/4 cup bittersweet chocolate (our choice) or 1/4 cup semi sweet chocolate.  The dates add sweetness while the cocoa powder and coconut oil add richness to the salty nuts.

I do believe you'll fall in love with these as much as we have...

chocolate brownie larabar

Makes one 8 x 8 pan of bars

1 cup almonds

1/2 cup peanuts

1/2 cup cashews or pecans (or other nuts you have on hand)

17 dates

4 TBSP unsweetened cocoa powder

1 tsp vanilla extract

2 TBSP coconut oil

2 TBSP water

1/4 cup dark chocolate chips (use dairy free chips if you need bars to be dairy free)

salt to taste (if you're not using any salted nuts)

Place nuts and dates in food processor.  Process until you've reached a fine meal consistency.   Add remaining ingredients and process until well incorporated.

Pour mixture into a parchment lined 8 x 8 glass pan.  Pat down in pan until even.  Refrigerate until coconut oil in bars solidifies a bit, at least 10 minutes.

Remove from refrigerator, lift out the parchment paper from pan, and slice into bars with sharp knife.

Store bars in air-tight container in refrigerator.

{I just had to share Caroline's gracefulness from Friday evening's recital.  

Although she spends hours every week at the piano composing, she will sit still to actually read music when she must. :)}