Copycat Lemon Larabar Recipe

Smalls will be 3 (I know, right?!) this summer, and I also am self-employed, on top of being a Work From Home Mom. SO. There’s that. BUT, I made the most amazing copycat lemon Larabar recipe this morning for our snack, and I just had to share it with you. Jump to the recipe.

Copycat Lemon Larabar Recipe

These delicious lemon larabaras are a perfect low carb treat. Plus they keep in the fridge so you can enjoy them for up to a week!

Copycat Lemon Larabar Recipe

• 1 cup raw almonds
• 1 cup raw cashews
• 2 lemons, juiced
• the zest of both lemons (I use my Microplane for this)
• 2 cups pitted dates (I used Badhari, but you can use Medjool, just be sure to soak them first)
• Coconut oil (so the ‘dough’ doesn’t stick to your hands)

Put the almonds and cashews into a food processor (I really, really love my food processor! It has little arms that help to wipe the sides!) and pulverize them. Add the lemon juice, zest, and dates.

Blend your ingredients until a thick dough begins to form. Using a spatula, transfer the mix from your food processor (taking care to avoid the blade) onto a piece of parchment paper (NOT waxed paper).

Rub a small amount of coconut oil into your hands, and gently press your dough into a rough square shape.

Now, cover your “square” with another piece of parchment, and press firmly to form your dough into a square about 1/3 inch thick.

Remove the top layer of parchment, and use a pizza cutter to make bars.

Place your bars between smaller sheets of parchment paper, and seal in a ziplock or glass storage container with a lid. Refrigerate them for about an hour.

These will last in your fridge for approximately 5-7 days…if you can resist eating them for that long!!

What flavor of Larabar should I make next?