We’ve always loved the zesty kick of a good energy bar and our Lemon Larabar recipe brings that fresh twist right to your kitchen. Drawing from the popular Larabar brand these homemade treats swap out processed ingredients for wholesome nuts dates and bright lemon for a naturally satisfying snack.
It’s our go-to for busy days packed with protein and flavor that keeps you fueled without the fuss. Join us as we share this simple way to whip up a batch that’ll have you ditching store-bought options for good.
Ingredients
In our Lemon Larabar recipe, we focus on wholesome ingredients like nuts, dates, and fresh lemon to deliver a zesty, nutrient-packed snack that’s far superior to store-bought options.
- Dates: 1 ½ cups pitted Medjool dates, roughly chopped for easy blending and to ensure they bind the mixture perfectly.
- Almonds: 1 cup raw almonds, toasted lightly in a dry pan for added crunch and depth of flavor.
- Cashews: ½ cup raw cashews, finely chopped ahead of time to incorporate smoothly into the nut base.
- Lemon zest and juice: Zest from 2 medium lemons and 2 tablespoons fresh juice, grated just before use to capture the vibrant, citrusy essence that defines this recipe.
- Shredded coconut: ¼ cup unsweetened shredded coconut, toasted briefly for a subtle tropical note that complements the lemon.
- Sea salt: ¼ teaspoon, added last for a touch of balance that enhances the natural sweetness without overpowering the flavors.
Equipment Needed
To bring our homemade Lemon Larabar recipe to life, we need a few key tools that streamline the process and ensure our zesty, nutrient-packed energy bars turn out perfectly every time. Building on the ingredients we’ve outlined, such as pitted Medjool dates and fresh lemon zest, the right equipment helps us blend and shape them efficiently.
We recommend gathering these essential items before starting:
- Food Processor: Our go-to for pulverizing nuts and dates into a cohesive, sticky base. Opt for a model with at least 600 watts to handle the texture of raw almonds and cashews without straining.
- Measuring Cups and Spoons: Precision is vital for recipes like ours, so use these to accurately portion out 1 ½ cups of dates and ½ cup of cashews, avoiding any imbalances in flavor or consistency.
- Zester or Microplane: This tool extracts the bright, aromatic zest from 2 medium lemons effortlessly, infusing our bars with that signature citrus punch we love in Lemon Larabars.
- Knife and Cutting Board: Ideal for finely chopping ingredients like cashews, ensuring even distribution and a satisfying texture in the final bars.
- Baking Sheet or 8×8-inch Square Pan: Perfect for pressing and setting the mixture. We suggest lining it with parchment paper to prevent sticking and make cleanup a breeze.
With these tools in hand, we’re all set to move seamlessly into the preparation phase, transforming our wholesome ingredients into delicious, homemade treats.
Instructions
We’re thrilled to walk you through creating our homemade Lemon Larabars, using the fresh ingredients and tools we’ve prepared. Let’s transform those wholesome components into a zesty, chewy snack that’s packed with natural energy and vibrant flavors.
Prepare Ingredients
First, we gather and prep our ingredients to ensure everything blends perfectly for our Lemon Larabars. Start by toasting the 1 cup of raw almonds and ¼ cup of unsweetened shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring constantly to avoid burning—this step enhances their nutty aroma and crunch.
Next, we zest and juice the 2 medium lemons using a zester or microplane to yield about 2 tablespoons of zest and ¼ cup of juice; set these aside for their bright, tangy essence. Chop the ½ cup of raw cashews finely with a knife on a cutting board for even texture. Finally, measure out 1 ½ cups of pitted Medjool dates and add a pinch of sea salt, ensuring all elements are ready for a seamless mix that delivers that signature zesty kick.
Process the Mixture
We combine our prepped ingredients in the food processor to create a sticky, cohesive base for our Lemon Larabars. Add the toasted almonds, chopped cashews, pitted dates, lemon zest, lemon juice, toasted shredded coconut, and sea salt to the bowl of the food processor.
Pulse the mixture on high speed for 1-2 minutes until it forms a uniform, dough-like consistency that clumps together easily—imagine the fresh, citrusy scent of lemon mingling with the rich, earthy notes of nuts for an irresistible aroma. Scrape down the sides as needed to ensure everything integrates fully, resulting in a mixture that’s moist and pliable, perfect for shaping.
Form the Bars
With our processed mixture ready, we shape it into bars that offer a satisfying, chewy texture. Transfer the dough onto a lined baking sheet or square pan and use your hands or a spatula to press it evenly into a ½-inch thick rectangle, applying firm pressure for compact bars that hold their form.
Cut the rectangle into 8-10 equal portions using a sharp knife, ensuring each bar is about 2-3 inches long for easy snacking—these will have a delightful contrast of soft dates and crunchy nuts, with the lemon’s zing shining through in every bite.
Chill and Set
To achieve the firm, sliceable texture of our Lemon Larabars, we chill the formed bars in the refrigerator. Place the cut bars on a baking sheet or in an airtight container and refrigerate for at least 1 hour, or until fully set for that perfect, firm-yet-tender feel.
Once chilled, we store the bars in an airtight container in the fridge for up to 1 week, preserving their fresh, zesty flavor and making them a convenient grab-and-go option.
Make-Ahead and Storage Tips
To maximize the convenience of our homemade Lemon Larabars, we recommend planning ahead for easy snacking throughout the week. These energy bars hold up well when prepared in advance, allowing you to enjoy their zesty, nutty flavors without last-minute effort.
Make-Ahead Strategies
We love making these bars in batches to save time on busy days. Start by preparing the full recipe as outlined earlier, then follow these steps for efficient make-ahead preparation:
- Double the batch: Scale up the ingredients to create a larger quantity, such as doubling the 1 ½ cups of pitted Medjool dates and 1 cup of almonds. This ensures you have extras ready for meals or snacks.
- Prepare the mixture early: After processing the ingredients into a sticky mixture, shape the bars and chill them in the refrigerator for up to 24 hours before cutting. This step lets the flavors meld, enhancing the zesty lemon notes.
- Freeze for extended storage: For longer-term planning, form the bars, wrap them individually in parchment paper, and freeze the entire batch on a baking sheet. Once frozen solid (about 2 hours), transfer them to a freezer-safe bag or container. This method keeps them fresh for up to 3 months, making it ideal for meal prep.
Storage Guidelines
Proper storage is key to preserving the fresh, chewy texture and vibrant taste of our Lemon Larabars. We advise using airtight containers to prevent moisture loss and maintain quality.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 1 week | Store bars in an airtight container at 40°F (4°C) or below; this keeps them firm and flavorful. Check for any softening and consume within this timeframe to avoid staleness. |
| Freezer | Up to 3 months | Wrap bars tightly in plastic wrap or place in a freezer-safe bag to lock in freshness; thaw in the refrigerator for 1–2 hours before eating to retain their nutty crunch. |
| Room Temperature | Up to 2 days | Only if the environment is cool and dry (below 70°F or 21°C); otherwise, refrigeration is preferred to prevent spoilage from the natural oils in nuts. |
By following these make-ahead and storage tips, we ensure your Lemon Larabars remain a delicious, nutrient-packed option for on-the-go energy.
Conclusion
We’ve loved sharing this homemade Lemon Larabar recipe as a simple way to enjoy fresh, nutrient-rich snacks. It’s rewarding to swap out processed options for ones we make ourselves, boosting both flavor and health benefits.
By trying this approach, you’ll discover how easy it is to keep energy bars on hand for busy days. Let’s make wholesome eating a staple in our routines—your taste buds and body will thank us.
Frequently Asked Questions
What are the main ingredients for Lemon Larabars?
The key ingredients include 1 ½ cups pitted Medjool dates, 1 cup lightly toasted raw almonds, ½ cup finely chopped raw cashews, zest and juice from 2 medium lemons, ¼ cup toasted unsweetened shredded coconut, and a pinch of sea salt. These wholesome components create a zesty, nutrient-packed energy bar.
How do you prepare Lemon Larabars step by step?
Start by toasting almonds and coconut. Zest and juice the lemons, then chop cashews. Combine all in a food processor until sticky. Press the mixture into a pan, chill, and cut into bars. Refrigerate for at least 30 minutes to set, then store for up to a week.
What equipment is needed to make Lemon Larabars?
You’ll need a food processor for blending, measuring cups and spoons for accuracy, a zester or microplane for lemons, a knife and cutting board for chopping, and a baking sheet or square pan for shaping. These tools ensure easy preparation.
How long can I store homemade Lemon Larabars?
Store in an airtight container in the fridge for up to a week, or freeze individually for up to three months. For room temperature, keep in a cool, dry place for no more than two days to maintain freshness and texture.
Can I substitute ingredients in the Lemon Larabar recipe?
Yes, you can swap almonds for other nuts like walnuts, or use different dates if Medjool aren’t available, but this may alter flavor and texture. Avoid substituting lemons to keep the zesty taste intact. Always test small batches first.
Are Lemon Larabars a healthy snack option?
Yes, they’re made with wholesome ingredients like nuts, dates, and lemon, providing natural energy without processed additives. They’re rich in fiber, healthy fats, and vitamins, making them a nutritious alternative to store-bought bars for on-the-go snacking.