• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » Vegan Recipes

    Published: Mar 27, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Homemade Raw Fruit Bars

    dried fruit bars on parchment
    Jump to Recipe Print Recipe
    These fruit and nut bars are just like Larabars. Full of dried fruit, seeds and nuts.
    Prep Time15 mins
    chill time2 hrs
    Total Time2 hrs 15 mins
    Servings: 24 servings
    Calories: 134kcal
    American, Vegan
    Snack
    dried fruit bars on parchment

    Homemade fruit and nut bars are easy to make and you can use whatever dried fruits you happen to have in your pantry. These fruit bars freeze beautifully for easy grab-and-go snacks.

    This recipe was originally posted in 2011. I've updated with clearer instructions and new photos. Hope you enjoy!

    raw bars stacked

    I am totally guilty of impulse bulk food purchases and often find myself with strange quantities of strange things after a trip to the bulk food store.  My problem... is I go for just one thing - say some cashews - and come home with 20 other things. Things that have no plan. And I then throw into the pantry only to forget about them eventually. It's not good.

    Fortunately, this recipe for homemade fruit bars has taken care of some of my impulse purchases. At least when it comes to dried fruit and raw nuts I know I have this recipe up my sleeve. 

    dried fruit bars on parchment

    And since I've discovered this little trick I would have to say I am no longer guilty of storing dried fruit far too long. I've been told it doesn't really go bad, and I guess it is true that it does not spoil very easily, but at some point, you just have to admit it is just too hard to eat.  Regardless, I don't have that problem anymore, and I also know I'm getting some good fruit vitamins into my kids.

    Basically, we are making our own Larabars. While this recipe is flexible, I do often rely on a good quantity of almonds, coconut and dates for the base.

    dried fruit bars on parchment

    Below is a basic recipe. I modify it slightly every time I make it so I can use whatever I have on hand. There is a generous amount of salt and lemon in them.  Both the lemon and the salt wake up the flavors of dried fruit, cutting some of the sweetness. So don't skimp.

    I like these bars for packing in the kid's lunches or grabbing on the way to afterschool or weekend activities. They are just right for snack time. And provide a little bit of energy and some good healthy fat from the nuts to keep you satisfied in between meals.

    🥄 How to make fruit + nut bars

    ground almonds in a food processor
    assorted dried fruit
    dried fruit and nut pulsed in a food processor

    In a food processor, pulse almonds into a fine powder.  Don't add the remaining ingredients until your almonds look like the first picture.

    Add remaining ingredients and pulse until well blended and it starts to come together.  Your food processor may want to wobble across the counter while it does this.  Use the pulse function to avoid overheating the motor.

    The mixture will start to stick together. You know it is ready when you can grab a tablespoon or so of it and you can easily press it into a ball and it will stay together.

    fruit and nut bars out of the pan

    Press the mixture into an 8x8 inch or 9x9 inch baking pan. I've used an 8x8 inch pan. If you use a 9x9 inch pan your bars will be a bit thinner.

    To get the bars flat, I like to use one of my dry measuring cups and, using the bottom, push the mixture firmly into the pan.

    📋 Ingredient and substitution notes

    The basic formula for these bars:

    • 2 cups nuts (I like mostly almonds, and sometimes substitute in ½ -1 cup of pecans or cashews)
    • 3 cups of dried fruit. I like a base of dates and then add dried plums, cherries, cranberries, blueberries, apricot, or goji berries
    • 1 cup flaked coconut
    • sea salt
    • and one lemon (zest and juiced)

    As I already mentioned, you need dates, coconut, and almonds as a base.

    • You can use large quantities of apricots, cranberries, cherries, and plums.
    • Pecans, walnuts or hazelnuts have very strong flavors. I find I don't like them on their own. Use at least half, if not ⅔ almonds for their neutral flavor
    • I like goji berries (totally an impulse purchase) and currents but I find the flavor overpowering so I tend to keep these to ¼ cup.
    dried fruit bars on parchment
    5 from 4 votes

    Homemade Fruit and Nut Bars

    These fruit and nut bars are just like Larabars. Full of dried fruit, seeds and nuts.
    Prep Time15 mins
    chill time2 hrs
    Total Time2 hrs 15 mins
    Servings: 24 servings
    Calories: 134kcal

    Ingredients

    • 2 cups almonds raw, skin on
    • 1 cup dates pited
    • ¾ cup dried apricots
    • ½ cup dried plums or prunes
    • ½ cup dried cranberries
    • ¼ cup goji berries
    • 1 cup unsweetened coconut shredded, unsweetened, coconut (fine, medium or large flake is fine)
    • ½ teaspoon salt
    • juice from one lemon
    • zest from one lemon

    Instructions

    • In a food processor, pulse almonds into a fine powder.
    • Add remaining ingredients and pulse until well blended and it starts to come together. Your food processor may want to wobble across the counter while it does this. Use the pulse function to avoid overheating the motor.
    • Line a square baking dish with wax or parchment paper. Leave the paper to hang over at least 2 sides so you can use it pull the bars out later. Press the mixture evenly into the pan. Use your fingers, I find it helps to dampen them slightly with water or use the back of a small measuring cup to help press the mixture firmly into the dish. Chill in the fridge for several hours or overnight.
    • Remove from the baking dish and cut into squares. Store the fridge for about 1 week or keep in the freezer for several months.

    Notes

    Feel free to mix up the flavours here and use your favourite combination of dried fruits. 
     
    Calories: 134kcal (7%) Carbohydrates: 15g (5%) Protein: 3g (6%) Fat: 8g (12%) Saturated Fat: 2g (13%) Sodium: 51mg (2%) Potassium: 223mg (6%) Fiber: 3g (13%) Sugar: 10g (11%) Vitamin A: 224IU (4%) Vitamin C: 1mg (1%) Calcium: 39mg (4%) Iron: 1mg (6%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    More easy grab and go snacks:

    Carrot Cake Breakfast Bars

    Almond and Cherry Granola Bars

    Cranberry and Dark Chocolate Snack Bars

    More Vegan Recipes

    • Carrot Cashew Paté
    • Apple Butter Bars (vegan)
    • Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • Vegan Cream of Celery Soup

    The latest recipes

    top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans

    Dark Chocolate Pots de Creme with Espresso

    roasted banana bundt cake with vanilla glaze on a white table

    Roasted Banana Cake with Spiced Rum

    dark chocolate blondies with walnuts on parchment paper

    Dark Chocolate Walnut Blondies

    a chip dipping into a hot and cheezy spinach and artichoke dip

    The best hot artichoke dip

    chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi

    Easy Vanilla Chia Seed Pudding

    Apple Cinnamon French Toast Casserole

    Reader Interactions

    Comments

      Leave a reply: Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kim - Liv Life says

      August 30, 2011 at 12:59 pm

      I'm loving these! We are always looking for something that the kids can pop in their bags for a healthy snack. This one truly fits the bill!!

      Reply
    2. Kathi says

      December 05, 2022 at 3:33 pm

      They are delicious, but they're too crumbly. They fall apart when I try to cut them. Any suggestions as to what can hold them better together?

      Reply
      • Trish says

        December 06, 2022 at 9:11 pm

        Not all dried fruit is created equal. You can try blending the mixture longer - this will breakdown both the nuts and fruit further making a slightly stickier mixture. You can also try adding Abigail more dried fruit - again just to get them a bit stickier. Hope this helps !

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Make-Ahead Kale Salad
    • Raspberry Lemon Muffins

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Perfect Lemon Muffins
    • Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • Mediterranean Eggplant Stew
    • Strawberry Banana Jam
    • High Protein Pasta and Carrot Salad with Cumin
    • Carrot Mash with Miso
    • Easy Baked Tofu Recipe

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y