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Homemade Spiced Chocolate Lara Bars

With homemade Lara bars this quick and delicious, you’ll never buy them again.


  • 8 pitted medjool dates (about 150g)
  • 1 c of raw mixed nuts (or about 100g) *I used 1/3 C each of pistachios, cashews, and almonds
  • The zest of one navel orange, preferably organic (try not to get any of the bitter white pith)
  • ½ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • 2 ½ tbsp cocoa powder
  • A generous pinch of salt
  • 1-2 tbsp hot water
  • 1 tbsp cocoa nibs, optional (but totally awesome)


  1. Place the dates, nuts, zest, cardamom, cinnamon, cocoa powder, and salt in the bowl of a food processor. Process until the contents are chopped into small pieces and intermixed with one another. With the food processor running, add the hot water 1 T at a time until the mixture forms into a ball. Add the cocoa nibs, if using, and pulse a few times to incorporate them, but not pulverize. They’re there to add crunch!

  2. Line an 8” x 8” square baking pan (or a slightly smaller container) with parchment paper and turn the mixture out into the pan. Using damp hands and a small offset spatula or the back of a spoon (an offset spatula is better), spread the mixture out until it is about a ¼" thick. (Note: If you’re using an 8” x 8” square baking pan for this, your mixture will not fill the container. Simply even it off so that it forms a ¼" rectangle within the pan.)

  3. Place the pan in the freezer for an hour or two to set, you want the bars to be easy to cut and to remove, not too sticky. Cut into 8 bars. For optimal freshness, the bars will keep in the fridge for about a week if covered, and in the freezer, if wrapped well, for about a month.

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