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Do you love the simplicity and deliciousness of Larabars? Me too. They’re usually made with only a few natural ingredients and are sweetened with dates. These Lemon Larabar Dupes are a rendition of my Sweet Lemon Bites, which I also based off of Larabar ingredients.
Ingredients for Lemon Larabar Dupe
Cashews – Use unsalted cashews. Raw, roasted, or activated will work.
Dates – I used medjool, but deglet noor should also work. You would sub deglet noor 1:1 in cup measurements (but the specific number of medjool dates I call for will be different for deglet noor since they are smaller).
Lemons – Use the zest of 3 large lemons as well as a touch of lemon juice.
Pink himalayan salt
Method
- Take the pits out of the dates and make sure the dates are fresh.
- Put the cashews into the food processor and blend for about 15-20 seconds until they’re crushed. Don’t overdo it or else it’ll become too oily.
- Add the dates and pulse for about 15 seconds.
- Add the rest of the ingredients and pulse for about 10-15 seconds. Be careful not to over-blend because the oils in the cashews will release and make the bars oily (speaking from experience lol!). I also don’t recommend adding any lemon juice because it’ll make the bars more gooey, so only do lemon zest unless you want really gooey bars.
- Line an 8×8 pan with parchment paper.
- Transfer the mixture to the pan and press into an even layer using a silicone spatula.
- Place in the freezer for 60 minutes to harden. Remove the dish from the freezer, then remove the larabar mixture from the dish by picking up the edges of the parchment paper and transferring to a cutting board. Slice into 12 bars.
- Place the sliced bars into a parchment lined storage container and put parchment paper between each layer of bars.
- Store in the refrigerator. Eat within 2 weeks.
- Please leave a comment and review if you made this recipe! Thank you!
Tools needed
Modifications for Lemon Larabar
- Instead of a lemon flavor, make it an orange flavor by subbing orange zest and juice.
- Sub almonds for the cashews for a more hardy, nutty flavor. You can also use a combination of cashews and almonds.
- Add some rolled oats to the mixture for more nutrients and fiber. If doing a substantial amount, just decrease the cashews to account for the oats. I would personally use 1/3 cup oats in place of 1/2 cup cashews.
- Easily create any flavor you want if you omit the lemon and add other ingredients of choice such as chocolate chips, cherries, cacao, mint, orange, coconut, etc.
Other recipes you’ll love
Blueberry & Roasted Pecan Granola
I hope you love this Lemon Larabar Dupe recipes! Please be sure to leave a comment and rating if you try it out. I would love to know what you think!
PrintLemon Larabar Dupe
- Prep Time: 20 minutes
- Cool Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 bars 1x
- Category: Snack, Dessert
- Method: Food processor
Ingredients
2 cups unsalted cashews (290g) – raw, roasted, or activated all work
2 cups medjool dates (340g) – about 18-20 medjool dates
1 1/2 Tbsp lemon zest – Zest of 2-3 large lemons
1/4 rounded tsp pink himalayan salt, to taste
Instructions
- Take the pits out of the dates and make sure the dates are fresh.
- Put the cashews into the food processor and process for about 20-30 seconds until they’re crushed well. Don’t overdo it or else it’ll become too oily.
- Add the dates and process for about 15 seconds.
- Add the rest of the ingredients and pulse about 10 times. Be careful not to over-blend because the oils in the cashews will release and make the bars oily (speaking from experience lol!). I also don’t recommend adding any lemon juice because it’ll make the bars more gooey, so only do lemon zest unless you want really gooey bars.
- Line an 8×8 pan with parchment paper.
- Transfer the mixture to the pan and press into an even layer using a silicone spatula.
- Place in the freezer for 60 minutes to harden. Remove the dish from the freezer, then remove the larabar mixture from the dish by picking up the edges of the parchment paper and transferring to a cutting board. Slice into 10-12 bars.
- Place the sliced bars into a parchment lined storage container and put parchment paper between each layer of bars.
- Store in the refrigerator. Eat within 2 weeks.
- Please leave a comment and review if you made this recipe! Thank you!
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I was so pleased with how easy these were to make and how much like a Larabar they taste. I think I like these better though. They don’t get stuck in my teeth. I will be making them again. I hope recipes for more flavors are added soon!
Oh my goodness, this is the best compliment! Thank you so much, Hope! I will definitely work on creating more flavors! 🙂
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