Hidden Veggie Energy Bars (Copycat Larabar Recipe)

I’ve been wanting to make these Hidden Veggie Energy Bars for weeks, and I’m so glad I finally got around to it because they are everything I hoped they would be.

Hidden Veggie Energy Bars

A few weeks ago, I spent a good 5 minutes standing at the aisle at Whole Foods, getting in everyone’s way, studying the array of Larabar flavors. Even though I almost always decide on Peanut Butter Chocolate Chip, I still have to consider all my options carefully, ya know? Especially when I make it all the way to Whole Foods, because they just have SO MANY. This time, the decision was even more complicated because I noticed a new line of Fruits & Greens Larabars. Kale in my granola bar?? Obviously I was intrigued.

But honestly, I wasn’t feeling adventurous enough to drop the extra 50¢ on an unfamiliar bar when I could just go with my old standby, PB & chocolate. So I opened the “notes” section of my phone, typed in “spinach Larabar,” checked out of Whole Foods, and promptly forgot about the whole vegetables-in-my-snack idea.

Recently, however, I found myself with big box of dates in my pantry and knew it was time to experiment.

It was a bit of a mad scientist moment- I just grabbed whatever ingredients sounded good and tossed them into the food processor, but as soon as I tasted a bar I knew the recipe was a winner.

These bars are salty, sweet, crunchy, chewy, and totally adaptable. This combination is pretty great, but feel free to play around and experiment with whatever ingredients sound good to you.

This post isn’t sponsored by Bare Snacks, but I recently received a complimentary sample of their product and I used their (amazing) coconut chips in this recipe. You could probably use any toasted coconut flakes, but Bare Snacks coconut chips are definitely my favorite.

If you make these Hidden Veggie Energy Bars (do it!!) be sure to leave a comment here or share with me on Instagram!

Hidden Veggie Energy Bars
Recipe type: Snack
Prep time: 
Total time: 
Serves: 6 bars
 
Ingredients
  • 6 pitted dates
  • ¾ c. baby spinach
  • ½ c. unsalted cashews
  • 1 tbsp coconut flour
  • ¼ c. toasted coconut flakes (I used Bare Snacks coconut chips)
  • ⅛ tsp salt
  • ¼ tsp cinnamon
Instructions
  1. Combine dates, spinach, salt, and cinnamon in the bowl of a food processor
  2. Blend until thoroughly combined, scraping down the sides as needed.
  3. Add cashews and coconut flakes. Blend until all ingredients are well mixed, but chunks of cashew and coconut remain.
  4. Remove from food processor and press gently into a small pan lined with parchment paper. I use a square tupperware container and make bars about ¼ of an inch thick, but use whatever you prefer.

 

For more snack bar recipes, check out my Honey Walnut Granola Bars.

And for more recipes with Bare Snacks, try my TrailMix Remix recipe.

Pumpkin Granola

For me, the weeks between Thanksgiving and Christmas can’t go by fast enough. I actually had to drag myself away from online shopping for Christmas gifts just to write this post. The recipe is really the star of the show here, so I’ll type it up real quick and get back to deciding whether to get my sister fancy peppermint brownie mix or a pair of earrings.

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This is probably – no, definitely – the best granola I’ve ever made. An believe me, I have made A LOT of granola. I’ve always loved granola, but the store bought kind often has some questionable ingredients, so I was thrilled when I learned how to make it at home.

Somehow, this is both the healthiest and best-tasting recipe I’ve tried, which makes me so very happy. I’ve been sprinkling this on smoothies, mixing it into yogurt, and snacking straight out of the jar for an energy-boost with healthy fats and minimal sugar.

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Ingredients:

  • Dry Ingredients
    • 2 cups oats
    • 1/2 cup walnuts
    • 1/4 cup coconut
    • 1/2 tbs minced ginger
    • 1/2 tbs chia seeds
  • Wet Ingredients
    • 1 tbs coconut oil
    • 1 tbs maple syrup
    • 1/4 cup + 1 tbs pumpkin puree

Directions:

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Mix dry ingredients in large bowl.
  3. Combine wet ingredients in saucepan over medium heat.
  4. Stir until wet ingredients appear smooth and creamy.
  5. Remove pumpkin mixture from heat and stir into dry ingredients.
  6. Make sure all dry ingredients are coated in pumpkin mixture (definitely get in there and use your hands, its very satisfying).
  7. Spread granola evenly across baking sheet, then bake for 25-30 minutes, until granola is crunchy and golden.

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