As much as I love recreating the traditional Larabar flavors, making up my own is way more exciting!
I asked Dathan for some flavor requests a while back, and "Cinnamon Raisin Bread" was one of his top suggestions. I'm a big fan of toasted cinnamon raisin bread, so obviously couldn't wait to whip up a bar with a similar flavor.
I've been making this version for almost two years now, and can't believe it's taken me so long to get it up here on the blog.
So, without further ado, here it is! My own original flavor of "Larabar"
... Cinnamon Raisin Bread.
& If you're into this, be sure to check out my other flavors (linked below), along with my video how-to (on my YouTube channel)!
Coconut Cream Pie Larabars
Lemon Larabars (+ video link)
Toasted Cashew Cookie Larabars
These bars are raw, grain-free, dairy-free, no-bake, paleo and vegan. AND, they taste wonderful. I hope you enjoy!
Makes 6 Larabar-sized bars
- 1 cup pitted dates
- 1 Tbsp warm water (if your dates seem dry)
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1 Tbsp coconut oil
- 1 tsp vanilla (omit for Whole30)
- 1 tsp cinnamon
- dash of sea salt
- 1/2 cup raisins
- Place the dates and warm water (if needed) in a food processor, and pulse until they form a doughy paste.
- Add the nuts, coconut oil, vanilla, and cinnamon, & pulse until the nuts are broken into small pieces.
- Add the raisins, and give it a few final pulses to mix & slightly break up the raisins.
- Transfer the mixture to a large Ziploc bag, and refrigerate until firm.
- Roll the mixture out on a cutting board and shape as desired. Try rolling into bite-sized balls or slicing into rectangle bars. Cookie cutters are fun too!
- Wrap in plastic wrap & store in the fridge :)