Recipe: Lara Bars

My friend Andrew brought along some real tasty homemade Lara Bars on our trip to Killarney. I had to have the recipe, and I certainly hope he doesn’t mind if I share.

Packed full of protein, it’s the perfect snack before attempting a rigorous portage. The nutrition value is comparable with other protein bars, and if they weren’t so high in fat (needed for a physically demanding canoe trip or hike), I’d eat them all of the time!


Lara Bars

Cashews – 1 cup

Almonds – 1 cup

Dates – 1 cup, approximately. (If you use dates that still have the pit in them, they will be much sticker than those without which tend to dry out. You need the sticky factor for these bars to stay together).

Semisweet Chocolate Chips – 1/2 cup (or more, depends on you)


In a food processor, blend almonds until crumbly. Add cashews and blend until the whole mixture is crumbly. Add dates. I usually cut them up a little (especially if you have to take the pits out). Blend. And finally, add the chocolate chips.

Dump the mixture onto a cutting board and mould into shape. I usually use my fist to pound it down and together. Cut into 12 pieces and refrigerate to help bars hold their shape.


The other wonderful thing about these bars is that they are gluten-free!


    • Honestly, I haven’t had them around long enough to see. They’re usually always eaten because they are so good. When I make them I freeze them until ready to use if I’m taking the bars hiking or on a canoe trip.


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