October 4, 2012 | 3 Comments »
Lately I’ve been on a bit of a Larabar kick. That Coconut Cream Bar is so dreamy! But I’m also on a bit of a pumpkin kick so I had to try and find a way to combine the two. I came across this recipe and decided to give it a go. I made a few changes and sort of simplified it a bit more for my lazy self. Then BAM! My own pumpkin pie Larabar. I’d like to try making my own cappuccino flavor (maybe even a pumpkin spice latte flavor?). Anyway, these are pretty darn good and now I have enough bars to last me a week.
Makes: 12 bars
- 1 cup raw almonds
- 1 1/4 cup medjool dates, pitted
- 1 cup dried apricots
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- Add the almonds in a food processor and process until almonds are mostly finely ground. Add the rest of the ingredients and process until the mixture starts to come together.
- Dump mixture on a flat surface lined with parchment paper. Place another sheet of parchment paper over the top of the mixture. Start pressing/flattening the mixture until it’s about 1/2 inch thick (mine may have been a bit thinner). I used a rolling pin to make it nice and even. Cut around the edges to make an even square. Cut into bars. To make the edges smooth I wrapped them in a smaller piece of parchment paper and pat around the edges.
- Wrap each individual bar in plastic wrap or use some parchment paper as a separator and store in an airtight container in the fridge or freezer.
Please pardon my weird looking parchment paper wrap job. I don’t like jagged edges. So I folded the parchment paper a bit to hide them.