This pecan pie larabar recipe is an easy homemade version of your favorite store bought snack! Only 5 ingredients and 10 minutes to make.
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I love snack time, and I’ll be honest, pecan pie larabars are a big part of that.
I usually need a little something to get me through either the afternoon or that stretch between dinner and not wanting to go to bed. While a thick slice of pecan pie would be great, it’s probably not the healthiest option.
Homemade larabars to the rescue! This DIY will save you lots of money (those little bars are expensive!) and take just minutes to prep.
What are larabars?
Larabars are the brand name of a snack bar made from nuts, dates, and a few other minimally processed ingredients. They’re wholesome and delicious. I think they taste like cookies or pie most of the time!
Larabars are naturally vegan and gluten-free, making them a healthy treat almost anyone can enjoy!
Pecan pie larabar ingredients
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How to make homemade larabars
- Pulse almonds and pecans in a food processor until broken into small pieces
- Add vanilla and salt and pulse a few times
- Add dates and process until a thick dough forms
- Use parchment paper to form dough into a flat square
- Wrap and chill before cutting into squares
Top tips for the best homemade larabars
- You’ll definitely want a food processor to make larabars at home. If you don’t already own one, here’s a link to the food processor I have. If you need recommendations for other ways to use a food processor just drop a comment below or shoot me an email!
- Use raw nuts for the best flavor and texture. Roasted or salted nuts will alter the outcome of the recipe.
- Any pitted dates will work, but medjool dates will give you the richest flavor and texture.
- If your dough is too crumbly, add water one teaspoon at a time until it softens and holds together when pinched between your fingers
Tips for customizing
- Add a pinch of cinnamon or pumpkin pie spice to the mix
- Dip chilled, cut bars in chocolate
- Mix in mini chocolate chips by hand after processing
- Top bars with cookie dough like in my vegan cookie dough bars
- Roll into balls instead of cutting into squares
More healthy snack recipes
- Peanut Butter Larabars
- Cashew Cookie Larabars
- Chocolate Peanut Butter Protein Balls
- Gingerbread Energy Balls
- Cardamom Rose Energy Balls
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
This post was updated in February 2020 with new photos and more helpful information about the recipe.
Pecan Pie Larabars
Ingredients
- 1 cup raw almonds
- 1 1/2 cups raw pecans
- 1//2 teaspoon pure vanilla extract
- Pinch coarse kosher salt
- 8 ounces pitted dates
Instructions
- Place the almonds and pecans in the bowl of a food processor and pulse until they are broken up into very small bits.
- Add the vanilla extract and a pinch of coarse kosher salt and pulse a few more times. Add the dates and process until a thick dough forms. The mixture should stick together when pinched between your thumb and forefinger. If the dough seems too dry add water, a few drops at a time, and process until desired consistency is reached.
- Dump the dough out onto a sheet of wax or parchment paper. Use the paper to form the dough into a uniformly flat square about 1 inch thick. Wrap the dough well in plastic wrap. Place in the refrigerator or the freezer for about 15 minutes before cutting into squares.
- Wrap well in plastic wrap or store in an airtight container for up to a week, or the freezer for up to 3 months.
Notes
Tips for customizing
- Add a pinch of cinnamon or pumpkin pie spice to the mix
- Dip chilled, cut bars in chocolate
- Mix in mini chocolate chips by hand after processing
- Top bars with cookie dough like in my vegan cookie dough bars
- Roll into balls instead of cutting into squares
Amanda says
Now THIS, I actually consider healthy and would make. 😉 Thanks!
Jasmine says
I just made your recipe this morning. I have never heard of Larabars before. Super simple but my mixture was a touch dry and I decided to add a bit of molasses, instead of water, for flavour and consistency. The molasses was ridiculously runny and sticky. Hence I added too much. To balance this mishap out I added some coconut oil and chia seed to loosen the mixture a bit. Turned out wonderfully. Thankyou so much for your inspiration! It’s quite rare I actually make a recipe I come across online but this was so much fun!
Lindsay Moe says
Yum! Thanks for sharing your adaptation. I’m glad you gave it a try!
mandi says
I would love to see your adaptation o f the apple pie larabar!
Jeannine Baker says
Is that 1/2 or 1-1/2 teaspoon vanilla?
I have tried your pecan pie bars and they are delicious…thanks for sharing!
Thank you,
Jeannine
Lindsay Moe says
That is 1/2 (half) teaspoon, sorry for the confusion!
Tiffany says
Thank you for sharing, these look so yummy!
Do you think I could make these in my vitamix?
Lindsay Moe says
I haven’t tried it in a Vitamix. My concern would be that it would become too runny. I think as long as you keep an eye on it and don’t over-process the mixture it would be fine!
Jill J says
I made the base recipe then split it in half. To one half I added cinnamon. The other half got cocoa powder. I made them in balls and pressed a pecan half on top of each. Yum!