- 2½ cups medjool dates, pitted
- ¾ cup almonds, toasted
- ¾ cups hazelnuts, toasted
- 3 tablespoons cocoa or carob powder
- ¼ cup dark chocolate, finely chopped (optional)
- Optional: peanut butter, peanuts, flax seeds, other fruits, the options are endless!
To toast the almonds and hazelnuts, place them on a baking sheet and bake at 400°F for ten minutes. Remove from oven and transfer the almonds to a bowl or plate to cool.
Put the almonds in the food processor and pulse to coarse bits. You don’t want to make this a powder. Add in optional ingredients then slowly add in your pitted dates. If your food processor gets too full simply knead the ingredients together until combined and evenly distributed.
Press the mixture into the bottom of an 8-inch or 9-inch square pan to about 1/2-inch thickness. Refrigerate the mixture for 30 minutes. Invert the pan’s contents onto a cutting board and slice to desired size. Makes about a dozen 1.5- x 3.5-inch bars with a few odd pieces leftover. OR simply scoop into cupcake containers and freeze.
These are best kept in the freezer. They will go soft pretty quickly and sticky!
Hope you all enjoy these hazelnut larabars! Nothing feels better than making it yourself.