These Peanut Butter Larabars are both sweet and salty, making them the perfect healthy snack!
Look! I made food!
And I actually took time out of my busy (napping) schedule to photograph and write about it. It’s a summer miracle.
We have been loving summer so far. It hasn’t been terribly warm these last few weeks but that hasn’t stopped us from eating pretty much every meal outside and visiting park after park.
With all of the bike riding and adventuring my kids have been doing lately, they’re coming at me hungry. These peanut butter larabars are the perfect little snack for them (and me) in the middle of a busy, hot play day.
One of my favorite features about these bars (besides the fact that they taste like dessert) is that it fills us up in the moment without leaving us too full for the next meal. I hate handing out snacks an hour before dinner and having everyone push their plate away because they’re already full.
Larabars, you magical little nuggets, you’ve stolen my heart.
I’ve been wanting to try a peanut butter version for a while now, and definitely would have done it sooner if I had known it was going to be so easy! Two ingredients is all I needed.
If you can’t find lightly salted peanuts, go with unsalted and add your own to taste. You can still feel free to add a little if the light salt isn’t enough for you, but then that would be three ingredients, wouldn’t it?
If larabars are your summer jam like they are mine, don’t forget to check out my cashew cookie larabars, pecan pie larabars, and larabar chocolate brownie bites.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Peanut Butter Larabars
Ingredients
- 2 cups dry roasted lightly salted peanuts
- 2 cups pitted dates
Instructions
- In the bowl of a food processor, pulse peanuts until the size of fine crumbs. Add the dates and process until everything is finely chopped and a sticky dough begins to form. The mixture should hold together when pinched between two fingers. If it appears dry, add water a few drops at a time and pulse until the desired consistency is reached.
- Pour the dough onto a sheet of parchment or wax paper and press together to form a compact, flat square about 1 inch high. I like to cut pieces off when I’m ready to eat them to keep the rest of the batch fresh, but you can cut the whole slab into evenly sized squares and store in an airtight container in the refrigerator.
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