Homemade Coconut Cream Pie Larabars

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   In the bowl of a food processor, process the dates until a smooth paste-like substance forms, about 1 minute.

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   Add the almonds, cashews and coconut and pulse until the mixture is slightly chunky.

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   Add the coconut oil and salt and pulse again until everything comes together into a large sticky ball.

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   Wet your hands with warm water (if needed) and press the mixture into an 8 inch square baking pan that youve lined with parchment paper.

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    Refrigerate for 1 hour.

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    Take the bars out of the refrigerator and using a large serrated knife, slice into 8 even bars.

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    Package each individual bar in plastic wrap and store in the refrigerator until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.