This recipe for Homemade Apple Pie Larabars is super simple and incredibly delicious – it requires no baking, and it’s the perfect gluten-free, Paleo, vegan, and Whole30-friendly snack. These Whole30 Larabars will become a quick favorite!
Finally, I’m sharing a Whole30-friendly recipe with you guys! I’ve actually made quite a few of them while I’ve been prepping and on my Whole30 journey, but I wanted to share some other stuff first. But now – they’re coming!
Starting with one of my newest favorites for healthy snacking – a Larabar copycat, in the best possible flavor…Apple Pie! I grabbed a few Larabars at the grocery store when I was buying some snacks for my Cuba trip and Apple Pie was one of the flavors I grabbed. I was instantly in love and needed to recreate.
I ended up hungrily devouring it one day of our trip, and immediately grabbed a notebook and scribbled down a copycat recipe based on the super simple and minimal ingredients in the bar. I was in love with the sweet flavors, crunchy bits, and the hint of spice, and need to have these on hand at home.
Turns out, these are allowed on my Whole30 journey (as long as I don’t eat them as dessert), so I made them pretty much as soon as I got back home. Holy cow, they’re so darned delicious! Why hadn’t I made these whole30 Larabars before?!
These Apple Pie LaraBars have a base of Medjool dates, which makes them sticky, sweet, and helps them bind together. They’re loaded with almonds, walnuts, raisins, and dried apples to add chew, crunch, and a whole lot of delicious flavor. A little cinnamon is in there too, to add some extra depth and warmth.
These Whole30 Larabar snack bars come together quickly in a food processor and high-powdered blender – I used my Vitamix because I don’t have a food processor, but a food processor would definitely work better here, so I’d recommend using that if you have one. If your blender isn’t super high powered though, don’t use it – it will burn out quickly because it’s a very thick, stiff dough.
Once all the ingredients for the whole30 Larabars are pulsed together and have formed a sticky, thick dough, you’re pretty much done. I didn’t even use a pan to shape the bars – I simply put the dough in between some sheets of parchment, formed it into a rough rectangle and flattened it out with a rolling pin.
I sliced the dough into 6 bars for the photos, each about the size of a store-bought Larabar, but I ended up cutting each of those in half to snack on, since the whole bar was pretty filling and I was using them as snacks, not a meal replacement or anything. They’re the perfect pick me up and even make a good on-the-go breakfast bar!
What’s your favorite Larabar flavor? I want to recreate more of them, so I can have a whole collection of recipes for Whole30 Larabars! They might even be even better when they’re homemade…especially because they’re so dang customizable! Let me know in the comments below, and enjoy! :)
Remember to #bakerita if you try the recipe!Print
- 1 cup pitted Medjool dates (packed (about 10-12))
- ¾ cup raw almonds
- ¾ cup unsweetened dried apples
- ½ cup raw walnuts
- ⅓ cup unsweetened raisins
- ¾ teaspoon cinnamon
- Add the dates to a food processor or high-powered blender (I used my Vitamix) and blend until they’re broken up. Add the dried apples, raisins, almonds, walnuts, and cinnamon.
- Pulse until combined – there should be small bits of nuts and raisins remaining, but not too big. Be careful not to over-process so it doesn’t get too sticky or greasy.
- Press the dough into a small pan lined with parchment paper, or just place the date dough on the parchment paper and press into a square/rectangular shape, then use a rolling pin or glass bottle to flatten the top. Cut into squares or bars. (I made 6 Larabar-sized bars, but I ended up cutting those in half to eat.)
- Store in a sealed bag or small lidded container in the fridge for up to a month, or in the freezer for long-term storage.
- Category: Snack