Homemade Larabars: Mocha Chip Larabars or Bites

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Full disclosure: Larabars are my weakness. I love them, and if they’re on sale I stock up like it’s the end of the world.

It can get a little out of hand.

At some point I realized buying these bars all the time wasn’t great for our budget. The reason I love them is also why they’re easy to recreate: they’re made with very few ingredients. So I decided to try making my own. At first I didn’t have the right equipment, but then my in-laws gave me a food processor for Christmas and I was ready to go: almonds, dates, and a food processor—checked.

Homemade Larabars are fast, taste fantastic, can be ready in under 15 minutes, and save money compared with store-bought bars.

Homemade Larabar Flavor Options

Plain chocolate: Keep it simple and make them straight-up chocolate. They become very fudgy and rich with minimal ingredients.

Mocha: Add a tablespoon of pre-ground coffee or 2 teaspoons of instant coffee for a true mocha flavor. Instant coffee yields a smoother texture.

Peppermint mocha: Add 2–3 drops of a high-quality edible peppermint essential oil or use 1/2 teaspoon peppermint extract for a festive twist.

Mocha chip: Stir in chocolate chips or cacao nibs for crunch.

Dairy-free chocolate chips or cacao nibs are great add-ins if you want texture and little bursts of chocolate without dairy.

A note about food processors

I use a basic, inexpensive food processor and it works wonderfully. Mine handles nut grinding, making nut butter, dicing vegetables, and pureeing foods. It’s a reliable, budget-friendly option if you’re buying a food processor for the first time.

A caution: don’t double this recipe in a small food processor. I tried doubling it once and it overloaded the motor. Process recipes in batches if your machine is modest in size to avoid damaging it.

A few kitchen items needed for Homemade Larabars

Basic equipment: a food processor with an S-blade, a bowl or loaf pan for pressing bars, and optionally parchment paper or a container for storing bites. A small spatula helps when folding in add-ins like chocolate chips or cacao nibs.

Homemade Larabars Recipe: Mocha Chip Lara Bars or Bites

Yield:
8–10 bars, or 20 balls

Prep Time:
5 minutes

Total Time:
5 minutes

Here’s how to make your own Larabars with nuts, dates, and cocoa. You can make plain chocolate, mocha, or peppermint mocha versions. They’re simple, affordable, and naturally gluten-free.

Ingredients

• 1 cup packed dates, soaked in warm water for 10 minutes
• 2 cups raw almonds, cashews, or walnuts (or a mix)
• ¼ teaspoon Himalayan or sea salt
• 1 teaspoon vanilla extract
• ¼ cup unsweetened cocoa powder
• Optional: 1 tablespoon ground coffee or 2 teaspoons instant coffee
• Optional: chocolate chips or cacao nibs
• Optional: 2–3 drops edible peppermint essential oil or ½ teaspoon peppermint extract

Instructions

1. Soak the dates in warm water for 10 minutes, then drain them well. Tip: reserve the sweet soaking water to stir into coffee or oatmeal if you like.
2. In the food processor fitted with the S-blade, add the drained dates, nuts, salt, vanilla, cocoa powder, and coffee if using. Do not add chocolate chips or cacao nibs yet if you plan to fold them in later.
3. Pulse several times to break the ingredients down, scraping the bowl as needed.
4. Set the processor to low and process for about 30 seconds to combine the mixture.
5. Finish by running the processor on high for another 20–30 seconds, or until the mixture comes together and forms a ball. Adjust processing time for your preferred texture: shorter for chunkier bars, longer for a smoother consistency.
6. Lightly dust your hands with cocoa powder and press the date-and-nut mixture into a pan. A 6-cup rectangular glass pan or a bread pan works well. If sticking is a concern, lightly grease the pan and dust with cocoa powder first.
7. If desired, sprinkle extra chocolate chips or cacao nibs on top and press them in gently.
8. Cover and refrigerate for at least 30 minutes to firm up before slicing into bars.

To make larabar bites

1. Follow steps 1–5 above to prepare the mixture.
2. If using chocolate chips or cacao nibs, fold about 1/4 cup into the processed mixture with a spatula.
3. Lightly dust your hands with cocoa powder and scoop a scant tablespoon of dough. Roll it into a ball and place it in an airtight container. Repeat with the remaining dough.
4. Store the bites in the refrigerator.
5. Enjoy!

Notes

I usually keep these refrigerated because they soften at room temperature and contain no preservatives. If left out for several days they can become sticky or risk spoilage because of the moisture from soaking the dates. They’re fine at room temperature for a day—handy for packed lunches or snacks on the go.

Did you make this recipe?

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