Healthy apricot almond bars (homemade Larabars) are super easy to make with just three ingredients. They have no refined sugar, are Whole30 compliant, and are just as soft, chewy, and delicious as their inspiration, but much more affordable.
Place the almonds in a food processor. Pulse until the almonds are chopped into a coarse consistency, being careful not to turn them into a fine powder.
Next, chop the pitted dates and the apricots. Chopping the fruits will ensure they are better incorporated with the almonds.
Add the fruit to the food processor with the almonds. Pulse everything together until the ingredients are combined and have turned into something like a thick dough.
Pinch the dough to see if it holds together. If it’s too crumbly and dry pulse in one tablespoon of water and then test it again. If it is still too crumbly pulse in one more tablespoon of water. Do not add too much water though or the mixture will become too sticky.
Next line an 8×8 pan with parchment paper. Cut the parchment paper a few inches bigger than the pan so you can use this same paper to cover the completed bars.
Place the mixture on top of the paper. Use another smaller piece of parchment paper to press down firmly on the mixture. Keep pressing down until it distributed in one even layer, and in the shape of the pan.
Cover with the overhanging parchment paper and refrigerate for at least 2 hours.
After two hours, carefully pull the parchment paper out of the pan and place on a flat surface. Use a knife to slice the dough into bars.
Store the bars in the refrigerator in an airtight container or large Ziploc bag.
The size of the bars are really up to you. I like to cut mine about the size of an actual Larabar, which is approximately 1 1/4 inches wide by 4 inches long.
For an easily-accessible snack, wrap each bar individually in parchment paper.
These bars can also be kept at room temperature, but I find the consistency is better when refrigerated.