Homemade Coconut Cream Pie Larabars
July 11, 2025If 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.
Equipment
- 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 8x5 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.
Notes
*Soft dates blend up better and help the bars stick together well. If your dates feel a little dry, soak them in hot water for 5–10 minutes, then drain and pat dry well before adding to the food processor.