Gingersnap Larabar Copycat

I LOVE LOVE LOVE Larabars!  Who doesn’t? I love that they have a super short ingredient list full of nothing but nutrient dense foods. For probably the past year they have become my go-to pre-workout snack. I usually exercise first thing in the morning. I can’t stomach a full breakfast first, but I also can’t go empty. Larabars are great because there is good, natural sugar in the dates and healthy fat in the nuts. Half a bar is the PERFECT fuel for me.

Well, when I quit my job back in July I knew I needed to find some areas to save money. The first thing that I did was to start making my own granola instead of buying it. Super easy, and much better tasting with endless possibilities for flavors. Some of my favorites are maple cinnamon, honey vanilla, apple pie, pumpkin spice, and coconut. I definitely need to do a post on this another time! Another place that I realized I was overspending was on bars – Larabars to be exact. When the cheapest I can ever get one for is $1+, I knew I needed to find a way to replicate these ASAP. So far I have been able to make Peanut Butter and Jelly, Cinnamon Roll, Cashew Cookie, and Gingersnap. I have more in mind to try, but these are just so stinkin’ good that I keep making these flavors. Coconut is probably next on my list 🙂 I even got Joe hooked on these, with Gingersnap being his favorite. Per his request, I whipped up a batch this morning.

The ingredient list is simple (specific amounts later): pitted dates, almonds, pecans, fresh ginger, cinnamon, cloves.

On the dates, I have used Medjool and Golden and haven’t noticed a difference. These were the cheapest at Costco, so that’s what I went with. You will want to chop the dates a little first.

As well as the ginger root. I mince it, and use about a Tablespoon.

Minced:

Now, get out the food processor. I start with the nuts first. If you don’t, the processor gets all sticky and you have to wash in between. I like to save myself from washing too many dishes 🙂

You want them to be chopped pretty fine so that they mix in well, but don’t go wild and start making nut butter. It should look about like this:

Pour the nuts into a medium sized bowl. Then, go ahead with the dates, ginger, cinnamon, and cloves.

This takes a little time. Here are a few shots in progress:

Keep going…

Keep going even more… it will come together in a ball when it is done!

Then, add this ball to the bowl of nuts.

Then, use your hands and keep folding the nuts into the dates. It takes some patience, but it will all come together I promise.

Then, weigh out pieces and roll them into a ball. I like to make mine 3/4 oz – about half a larabar.

I wrap each one in plastic wrap and store them in a large ziplock. They last a few weeks for me. By the last few they dry out a little, but still completely edible! I have dubbed them “Laraballs” 🙂

Recipe:

8 oz. dates, chopped
1 Tbsp. minced fresh ginger
1 1/2 tsp cinnamon
3/4 tsp cloves
4 1/2 oz. almonds
3 1/4 oz. pecans

Follow the instructions above!

Do you like Larabars? If so, what’s your favorite flavor?