Homemade Coconut Cream Pie Larabars
If you’re craving a snack that’s healthy and easy to make, these homemade coconut cream pie Larabars are just what you need.
Inspired by the classic dessert, this simple no-bake fruit and nut bar combines shredded coconut, a duo of nuts, and soft Medjool dates for a naturally sweet and healthy snack.
Whether you’re looking for a healthy post workout snack, an afternoon pick-me-up, or a grab-and-go treat, these bars are made of real-food ingredients and coconut flavor you’ll love.
Why you’ll love this coconut cream pie Larabar recipe
If you’re a fan of easy homemade snacks, this coconut cream pie Larabar recipe is sure to be a favorite.
It’s sweet, chewy, and made with just a few healthy ingredients that come together in minutes.
Here’s why you’ll love this recipe:
Simple ingredients – You only need five healthy ingredients to make these bars—no baking, no complicated steps, and nothing artificial.
Naturally sweet and satisfying – Sweetened entirely with dates and packed with coconut, cashews, and almonds, these bars are chewy and just the right amount of sweet.
Perfect for healthy snacking – These homemade Larabars are great for post workout or enjoying as a quick afternoon energy boost.
Larabar ingredients
Here’s what you’ll need to make homemade coconut cream pie Larabars:
- Medjool dates – These naturally sweet dates give the bars their soft, sticky texture and act as the binder. Make sure to remove the pits before using.
- Coconut – Use shredded, unsweetened coconut to avoid adding extra sugar.
- Almonds – Roasted, unsalted almonds add flavor and texture without adding salt.
- Cashews – Use roasted, unsalted cashews for the best nutty flavor.
- Salt – Although salt isn’t listed as an ingredient in store bought Larabars, I include it because I like how it balances the flavors.
Homemade Larabar tips
Making your own coconut cream pie Larabars is easy, but a few handy tips can make them the best that they can!
Here’s what to keep in mind:
- Use soft Medjool dates. Soft dates are easier to blend and help the bars stick together better. If your dates are dry, soak them in hot water for 5–10 minutes, then drain and pat dry well before adding to the food processor.
- Don’t over-process the mixture. Blend just until the mixture starts to form into a ball in the food processor. Over-processing can turn the nuts into butter and make the bars greasy.
- Pack the mixture down firmly. Use clean, damp hands or the bottom of a measuring cup to pack the mixture down tightly. This helps the bars hold together when you cut them.
Homemade coconut cream pie Larabars are a healthy, naturally sweet snack you can you can make at home so easily!
With just a handful of real-food ingredients—dates, cashews, almonds, and shredded coconut—you can recreate the flavors of your favorite dessert in a convenient, grab-and-go bar.
Whether you’re packing them in lunchboxes, fueling a busy day, or just looking for a healthier treat, these bars are a delicious and easy choice.
Give them a try and enjoy a little taste of coconut cream pie anytime you want!
Homemade Coconut Cream Pie Larabars
July 11, 2025Equipment
- Food processor
Ingredients
- ½ cup (70 g) roasted unsalted cashews
- ½ cup (82 g) roasted unsalted almonds
- ¾ cup (65 g) unsweetened shredded coconut
- ½ tsp kosher salt
- 1 ½ cups (½ lb / 227 g) pitted Medjool dates
Instructions
- Line an 8×8 baking pan OR an 8×5 loaf pan with parchment paper, leaving about an inch of overhang on each side.
- Put the cashews and almonds into the food processor. Process the nuts for about 1 minute, until they become a coarse meal.½ cup (70 g) roasted unsalted cashews, ½ cup (82 g) roasted unsalted almonds
- Pulse in the shredded coconut and salt until well distributed.½ tsp kosher salt, ¾ cup (65 g) unsweetened shredded coconut
- Add the dates*. Process for 3-5 minutes, until the dates are broken down and the mixture sticks together when squeezed in your hand. The mixture may be greasy.1 ½ cups (½ lb / 227 g) pitted Medjool dates
- Put the mixture into the prepared pan. Using clean hands or the bottom of a measuring cup, press the mixture firmly into a dense, even layer.
- Chill in the fridge for at least 30 minutes.
- Use the parchment overhang to lift the chilled recipe out of the pan. Cut into 8 even bars. Wrap each bar in parchment paper and store in an airtight container in the fridge for up to 2 weeks.
