These Apricot Almond Homemade Larabars are a delightful blend of chewy, sweet, and nutty flavors that come together effortlessly. With just 10 minutes of prep and an hour to chill, you’ll have a wholesome snack that’s perfect for on-the-go energy or a quick treat. The soft, sticky apricots pair beautifully with the crunchy almonds, creating a texture that’s both satisfying and indulgent. Plus, they’re naturally sweetened and packed with wholesome ingredients, making them a guilt-free delight.
Each bite offers a burst of sunny apricot richness balanced by the earthy crunch of almonds, leaving your taste buds craving more. These bars are not only easy to make but also a healthier alternative to store-bought snacks. Whether you’re fueling up for a busy day or enjoying a quiet moment, these homemade Larabars are sure to become a favorite in your kitchen.
What You’ll Need for Apricot Almond Homemade Larabars
- 1½ cups (7½ oz/213 g) pitted Medjool dates (soft and sticky for best results)
- 1 cup (5 oz/142 g) raw almonds (can substitute with cashews or walnuts for a different flavor)
- 1 cup (5 oz/142 g) dried apricots (ensure they’re unsweetened and unsulfured)
- 1 tablespoon water (optional, only if the mixture seems dry)
How to Make Apricot Almond Homemade Larabars
- Prepare the baking dish: Line an 8-inch (20-cm) square baking dish with parchment paper. Set aside.
- Process the ingredients: In the bowl of a food processor, add the dates, almonds, and apricots. Process for 3 to 4 minutes until the mixture is ground and forms a dough-like consistency. (If the mixture appears dry and crumbly after a few minutes, add 1 tablespoon of water and continue processing.)
- Press into the dish: Transfer the mixture to the prepared baking dish. Use a separate piece of parchment paper to evenly press and spread the mixture into the dish.
- Chill: Cover the dish and refrigerate until firm, about 1 hour.
- Cut and store: Once firm, cut into 9 bars. Store in the fridge between sheets of parchment paper for up to 7 days.
Creative Recipe Variations
Switch up the flavors by swapping dried apricots for other dried fruits like cherries, figs, or mango. For a nut-free version, replace almonds with sunflower seeds or pumpkin seeds. Add a touch of indulgence by mixing in dark chocolate chips or shredded coconut for extra texture and flavor.
Perfect Pairings for Serving
Enjoy these bars as a quick snack with a cup of herbal tea or a smoothie. For a balanced breakfast, pair them with Greek yogurt and fresh fruit. They also make a great addition to lunchboxes or as a post-workout treat to keep you energized.
Smart Storage Tips
Store the bars in an airtight container between sheets of parchment paper to prevent sticking. They’ll stay fresh in the fridge for up to 7 days, or you can freeze them for up to 3 months. Simply thaw in the fridge before enjoying!
Time-Saving Hacks
To speed up prep, use pre-pitted dates and pre-chopped dried apricots. If your food processor struggles with the almonds, pulse them separately first until finely chopped, then add the other ingredients. This ensures a smoother, quicker process.
Equipment Guidance
A high-powered food processor works best for this recipe to achieve a dough-like consistency. If you don’t have one, a blender can work, but you may need to stop and scrape the sides frequently. For pressing the mixture evenly, use a flat-bottomed glass or measuring cup to avoid sticking.
Apricot Almond Homemade Larabars
Equipment
- food processor
- 8-inch square baking dish
- parchment paper
Ingredients
- 1½ cups pitted Medjool dates
- 1 cup raw almonds
- 1 cup dried apricots
- 1 tablespoon water optional
Instructions
- Line an 8-inch (20-cm) square baking dish with parchment paper. Set aside.
- In the bowl of a food processor, add the dates, almonds, and apricots and process for 3 to 4 minutes until ground and dough-like. (If, after a few minutes of processing, the mixture still seems dry and crumbly, add 1 tablespoon of water and keep processing.)
- Transfer the mixture to the prepared baking dish and spread, using a separate piece of parchment paper, and evenly press the mixture into the dish.
- Cover and refrigerate until firm, about 1 hour.
- Cut into 9 bars and store in the fridge between sheets of parchment paper for up to 7 days.
