Larabar Experiment #2: Almond Cookie

It’s FRIDAY, which means its “We Love Food Fridays” at Tone It Up with Katrina & Karena! This is my second week of featuring my recipes with the girls and so far, it’s been great!

I remember when I first met the girls a little over a year ago at Chriselle’s (my sister) “Make Me Over” event. This event was a contest, broadcasted nationally, that flew out 3 winners to Los Angeles, California for a weekend of fun and pampering. The girls got; styled & received wardrobe consultation by Chriselle, their make-up done by renowned artist and Spokesperson for Lancome, Michelle Phan, their hair styled by talented editorial hairstylist, Sienree Du, photographed by beauty and fashion photographer, Karla Ticas,  and of course, received workout and nutrition tips by the Tone It Up Girls! Here’s a clip last year’s Make Me Over event and let’s hope to see another one this year!

After meeting the Tone It Up Girls, I started following their Youtube channel and came across one of their videos in which they talk about their favorite energy bar, LARABARS! After watching their video, I immediately went to the store and purchased them, and ever since that day, I’ve been hooked! I’ve been experimenting with making my own Larabars at home, my first experiment being my own interpretation of the  Cashew Cookie Larabar (which came out delicious), and today, I’ve made an “Almond Cookie” Larabar.

Dates make up the base ingredient in Larabars and is the source of the sweetness in these bars. I absolutely love dates because they taste like brown sugar-hence they are a healthy, nutritious way to curb my (sometimes out of control) sweet tooth.

 Nutritional Benefits of Dates:

  • Excellent source of carbohydrates (great for pre- or post-workout)
  • Contain no cholesterol
  • VERY  high in fiber which is great for digestion
  • Packed with healthy minerals such as calcium, magnesium, phosphorous, potassium, zinc, and ion
  • Help regulate blood sugar lebels
  • Contains vitamins A1, B1, B2, B3, B5, and C.

 On the Right are the Zahidi dates and on the left are the Medjool dates.

Medjool dates are often referred to as the “King of Dates.” They are fairly larger in size than other date fruits are by far, my favorite dates to eat. Medjool dates are typically the type of dates that are used when making Larabars.

The Zahidi date is lighter in colo than Medjool dates. They are slightly smaller than medjool dates and aren’t as sweet. They are great dates to use when making dishes where you don’t want the sweetness of the date to overpower the rest of the dish. If you choose to use Zahidi dates for these Larabars, I recommend using them along with Medjool dates.

I always have raw almonds stored in my pantry. They are packed with fiber, which make them great mid-day snacks to keep you satisfied till your next meal!

Larabars are GREAT pre/post workout snacks! I love to store these homemade larabars in the fridge and eat half (or sometimes whole) one before a long run!

Don’t forget to refrigerate the bars for ~20-30 minutes before eating them! They become much more firm and a little less sticky!

You can make them into any size or shape you want! I made a few “bar” shapes and a few bite-sized balls, perfect to pop into your mouth before heading to the gym!


Almond Cookie Larabar

Makes ~6 bars (double the ingredients to make a larger batch)


  • 1/2 cup Medjool dates
  • 1 cup raw almonds
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • plastic saran wrap


  • In the food processor (pulsing in blender could work too), pulse the almonds until it turns to bite size pieces (avoid pulsing too long, you don’t want to end up with a powder-like texture). Empty almonds into a big bowl and set aside.
  • In the emptied food processor, pulse Dates until there are no big chunks left
  • Place dates into the same bowl as the almonds. Add the vanilla and the salt.  With your hands, mix both items until they are well incorporated (this part can get messy)!
  • Spray a large sheet of saran plastic wrap with Pam non-stick spray.
  • Place the almond-date mix onto the plastic wrap and flatted with a rolling pin or just your hands.
  • Wrap each individual piece with saran wrap and fridge for at least 30 minutes before eating.
  • Store them in the fridge for maximum life.

9 responses to “Larabar Experiment #2: Almond Cookie

  1. Pingback: Feeling of Home…. | Eye It. Try It.·

  2. Just curious, do you soak your almonds before making these? I followed your recipe after soaking and they were yummy but I’m wondering if it could also be done without soaking… like spare of the moment 🙂

    • Hey heather, in this recipe I did not soak my almonds and they turned at phenomenal! For some of my recipes I do soak my almonds, cashews, other nuts, but for the Larabars, i found that I liked the consistency when unsoaked =)

  3. Pingback: Larabars: My First Attempt « Heart of the Matter·

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