I’ve mentioned it here a couple of times, but we’re going to be embarking on a Whole30 challenge starting August 1. To be honest I’m a bit nervous; it’s just so hard to say no to the sugar and carb-heavy foods that I love, especially when chasing two darling boys around all day. Food prep time is hard to come by, and sometimes a girl just wants a cookie, amiright?
Now the Whole30 rules are very clear that making paleo-friendly treats is off limits because the whole idea is to help your body adjust to not needing a sweet fix. And I get it, really I do. I also know that I need to get of the sugar wagon to stop feeling like I need dessert every night. But since we’re kind of easing our way into this I figure a little Larabar love won’t hurt anyone, amen? Especially when they’re homemade!
A Larabar is usually a combination of dates, nuts and other natural flavors that creates a naturally healthier version of the standard energy bar. They’re fantastic, and cherry pie is the best, but gosh darn if they aren’t pricey little boogers. If we’re going to get through this Whole30 challenge without feeling totally deprived, I know that having little snacks like Larabars around will be huge…but I’m not about to pay out the nose for it either.
Enter a simple recipe that you can make in minutes and snack on all week. 3 ingredients (4 if you count salt) come together beautifully and taste super decadent, although it’s totally good for you. All-natural AND delicious? True story!
Moral of the story: I’ll be making many more Larabars during our Whole30 and I can’t wait. They may even end up changing dessert for us forever!
HOMEMADE CHOCOLATE HAZELNUT LARABARS
Makes 8 bars
- 30 pitted dates, roughly chopped
- 1 cup chopped hazelnuts
- 1.5 ounces 100% chocolate, grated or finely chopped
- 1/8 teaspoon sea salt
- Combine all ingredients in a food processor and pulse to combine.
- Turn the processor on and process for about 1 minute, until the nuts are chopped very finely and the ingredients are well combined.
- Dump the mixture into a 9- x 5-inch loaf pan lined with parchment on the bottom.
- Press into an even layer in the bottom of the pan.
- Refrigerate for 1 hour before removing from the pan and cutting into 8 bars.
- Refrigerate bars until ready to devour.