Kitchen Sink Bars

2017-10-27T17:09:32+00:00 By |

Kitchen Sink Lara Bars

I like the portability and stability of Lara Bars when I’m in the field. They hold up well in the backpack, and they’re not outrageously expensive.

They are a treat, however, and when I’m shopping, I’m already spending more than most people because I’m choosing organic, whole foods. I’m not shopping for candy.

But when I get a hankering, I have to satisfy it and it has to be sweet and chocolatey and nutty.

That’s why the Kitchen Sink Bar is a great recipe. I can add anything I have in the kitchen cabinet.

This recipe is actually for two types of Lara Bar knockoffs — the Chocolate-Coconut-Almond bar and the Chocolate-Cherry-Pumpkin Seed bar.

Actually, that’s it. That’s the recipe. Just dump Medjool dates, an 85% Cacao Chocolate Bar, a handful of pumpkin seeds and the bottom of the bag of dried cherries into the food processor. Add a couple of tablespoons of coconut oil, and whoosh! In minutes, the sticky combination is ready to smoosh into a glass pan.

Same thing with the Chocolate-Coconut-Almond bar. Dump the chocolate, the almonds, some shredded coconut and dates along with coconut oil into the food processor and give it a whirl.

More than once, I’ve forgotten to add salt. It’s not too late, even when you’ve already mixed and spread the goo. Sprinkle a pinch of pink Himalayan salt on top for the sweet-salty flavor combo.

Try Kitchen Sink Bars and satisfy your sweet tooth today. Remember, you don’t need to follow a recipe — simply toss whatever you have in the cabinet, using Medjool dates as the base. Process it to a smooth and sticky consistency. Store them in the refrigerator, and they’ll last for weeks. They also hold up well in backpack.

Of course, it helps to stash ingredients away for this recipe, so don’t berate yourself next time you add an extra bag of organic nuts or dried fruit to the shopping cart. You know it will come in handy, a week or even a month down the road.


Recipe for Chocolate Cherry Kitchen Sink Bars

1 chocolate bar (85% Cacao)
1 cup pumpkin seeds
12 Medjool dates
1 cup dried cherries
1/4 teaspoon Himalayan salt
2 tablespoon melted coconut oil

Recipe for Chocolate Almond Kitchen Sink Bars

1 chocolate bar (85% Cacao)
1 cup almonds
12 Medjool dates
1/2 cup shredded coconut
1/4 teaspoon Himalayan salt
2 tablespoon melted coconut oil

Directions for Kitchen Sink Bars:

  1. Line a baking dish with parchment paper.
  2. Pulse the chocolate and the nuts in a food processor and pour into a large bowl.
  3. Put the dates in the food processor with the dried fruit, shredded coconut and coconut oil and salt, then pulse until it forms a sticky ball.
  4. Blend the conglomerate, then spread in the baking dish.
  5. Freeze for 10 minutes, until firm, then cut into individual bars.
  6. Wrap in parchment paper, then place in plastic bags, and store in the refrigerator.

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About the Author:

I’m Robin Van Auken, an author, researcher and educator specializing in communications, the publishing industry, as well as cultural heritage projects. I teach at Lycoming College, and when I'm not teaching, I write. I've authored more than a dozen books, ranging from nonfiction history to fictional novels. I'm also a public archaeologist. Learn more about my books projects on the web at: Learn more about my publishing industry projects on the web at: Learn more about my archaeology projects on the web at: