Larabars and Laraballs {Recipe} and Soaking and Dehydrating Nuts {Method}

Update: I have updated the chocolate larabar recipe with amounts if you use only almonds.  See the recipe below!

How have I never had one of these before?!  I still haven’t had an official one from the store, but I saw that a sweet friend of mine made some, so I had to try them.  I wanted to share them they’re so good!

We LOVE the cherry pie recipe!  LOVE!

Here’s one I put together today that we also love.  It has just the right level of chocolateyness without being too bitter (since it uses unsweetened chocolate). If I were just making these for myself, I would probably do 1.5-2 oz of the chocolate (depending on what kind of mood I was in haha). 

I have made all of these with just walnuts because we don’t have almonds right now.  Read here why I am not buying almonds in stores anymore.  I will be receiving a shipment of truly raw and safe almonds in January and will then start using a combination of almonds and walnuts in these.

Hint of Chocolate larabars/laraballs {Recipe}
Ingredients (all walnuts):

  • 2 cups soaked and dehydrated walnuts (below)
  • 1 1/2 cups pitted dates
  • 1 oz unsweetened chocolate  

Ingredients (all almonds):

  • 2 cups almonds (raw, soaked, dehydrated)
  • 2 1/2 cups dates (might need to add more)
  • 2 oz 100% chocolate (you can adjust this amount if you want less or more chocolate taste)

     Process:

    • Put the chocolate in a food processor and process until fairly finely chopped (you don’t want big chunks of unsweetened chocolate.  or maybe you do. process until it’s the consistency you want.)
    •  Add nuts and dates and process until finely chopped.  Press into a glass dish, refrigerate, and then you can cut into individual bars.  Alternatively, you can scoop up about a tablespoon and press into balls!  That’s super fun and easy to grab out of the fridge for a quick snack.  Enjoy!  This is great when you are wanting some chocolate.  mmmmmm……
    • You can easily use a combination of walnuts and almonds instead of all walnuts or all almonds.  

    How to Soak and Dehydrate Nuts/Seeds {Method}

    Try and get truly raw nuts (cashews are not truly raw as they are always heated before sale because they are toxic truly raw).  Almonds you buy in the store are not truly raw.  You must buy directly from a farmer to get truly raw almonds.

    • Cover nuts with filtered water and salt and place in a warm place overnight (at least 7 hours).  I usually put mine in glass bowls and put in the oven with the light on for a nice warm place.  I always add celtic salt in the ratios listed below (from Sally Fallon’s “Nourishing Traditions” book).  
    • After soaking, drain nuts and spread on cookie sheets and dry in an oven set no higher than 150* until dry and crispy, turning/stirring if needed.  
    • OR use your dehydrator set no higher than 150* until dry and crispy.  It takes much less time with a dehydrator, and since my oven only goes down to 170*, I don’t ever use my oven. 
    • Salt Ratios: 
      • Pumpkin Seeds: 4 cups seeds, 2 Tbsp salt
      • Pecans: 4 cups pecans, 2 tsp salt
      • Walnuts: 4 cups walnuts, 2 tsp salt *Important: walnuts contain large amounts of linolenic acid and therefore go rancid much easier than other nuts.  Store them in the refrigerator!! 
      • Almonds: 4 cups almonds, 1 Tbsp salt

    Enjoy!

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