Learn How to Make Lara Bars

 * Lärabars were introduced in 2003 by an independent company based in Denver, but that company was bought over by General Mills last summer. It seems the founder, Lara Merriken, plans to stay on board.

I started making these bars years ago and mainly use walnuts and almonds.  I add in flax seeds, black seeds, cinnamon, a bit of salt and add in water when needed.  I do use the paste opposed to the dates as it is much easier to make that way.

There are many versions of the LARA BARS and so you can basically add in whatever ingredients you want.
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Homemade Chocolate Lärabars
- 50 grams (1 3/4 ounces) date paste, diced (see note)
- 100 grams (3 1/2 ounces) mixed nuts (I used a mix that includes Brazil nuts, pistachios, cashews, almonds, and hazelnuts)
- the seeds from 2 green cardamom pods
- 100 grams (3 1/2 ounces) Medjool dates (about 4), pitted (if these are unavailable, substitute regular dried dates, or use all date paste)
- 3 tablespoons unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon
- a good pinch salt
- 1 rounded tablespoon cacao nibs (not chocolate covered)
Makes 5 or 6 bars.

DIRECTIONS:

1. In the bowl of a sturdy blender or food processor, combine the diced date paste, nuts, and cardamom, and process in short pulses until the nuts are chopped to small bits (but not powdered) and blended with the paste. Add the rest of the ingredients and process in short pulses until the mixture comes together.
2. Grease the bottom and sides of a small rectangular container (I use this small, 18 x 12.5 cm / 7-by-5-inch baking dish, but you could also use a recycled takeout container of these approximate dimensions) with vegetable oil. Turn the date mixture out into the container, cover with a piece of parchment paper or recycled food wrapper (this is to prevent the mixture from sticking to your hand and spoon) and pack the mixture down using your hand and then the back of the spoon, in order to fill the container in a smooth, even layer.
3. Transfer to the fridge to set for a few hours or preferably overnight, then slice into five or six bars, or the number of servings you prefer. They will keep in the refrigerator, covered, for about a week. Use the same piece of parchment paper to wrap the bar you want to take with you, then save and reuse it to wrap the other bars on subsequent days. You could also consider buying one of those über-cute reusable snack bags.

Note: Date paste can be found at natural foods stores, or in North African or Middle Eastern shops. If the paste seems dry and hard, cut it into slices and soak for an hour in a little cold water to soften, turning every now and then. Drain well before using (save the date water to use in smoothies, breads, or sorbets).

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