This LÄRABAR is surprisingly clean and already seed oil free, containing only dates, peanuts, chocolate chips (with cocoa butter, not seed oils), and sea salt. The DIY version upgrades to certified organic ingredients and allows control over chocolate quality and sweetness levels.
Based on: Peanut Butter Chocolate Chip
· Makes approximately 30 bars
· Serving: 1 bar (45g)
Why This Recipe is Seed Oil Free
Commercial Peanut Butter Chocolate Chip from LÄRABAR often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Peanut Butter Chocolate Chip may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides protein, healthy fats, and the signature peanut butter flavor
Organic dark chocolate chips
165g (about 6 oz) · Equal Exchange Organic Dark Chocolate Mini Chips
Adds sweetness, texture contrast, and rich chocolate flavor throughout
Fine sea salt
10g (about 2 tsp) · Redmond Real Salt Fine
Enhances all flavors and balances the sweetness from dates and chocolate
Instructions
Step 1. Remove pits from 750g Medjool dates if not already pitted. If dates are very hard, soak in warm water for 10-15 minutes to soften, then drain completely. Pat dry with paper towels. Soft, sticky dates work best as they bind everything together naturally.
Step 2. Add the pitted dates to a food processor and pulse 15-20 times until roughly chopped. Then process continuously for 2-3 minutes until dates form a thick, sticky paste with some small chunks remaining. The mixture should hold together when squeezed but not be completely smooth - texture adds character.
Step 3. Add 425g roasted peanuts to the date paste in the food processor. Pulse 8-10 times to break peanuts into smaller pieces, then process for 30-45 seconds until peanuts are chopped but still chunky (about pea-sized pieces). Avoid over-processing into peanut butter - you want distinct peanut pieces.
Step 4. Add 10g (2 tsp) fine sea salt and pulse 3-4 times to distribute evenly. Taste the mixture - it should be sweet from dates with a noticeable but not overwhelming saltiness that enhances the peanut flavor.
Step 5. Transfer mixture to a large bowl and add 165g chocolate chips. Using clean hands or a wooden spoon, knead and mix thoroughly for 2-3 minutes until chocolate chips are evenly distributed throughout. The mixture should hold together firmly when squeezed.
Step 6. Line a 9x13 inch pan with parchment paper, leaving overhang for easy removal. Press the mixture firmly into the pan using your hands, then use a flat-bottomed measuring cup or rolling pin to create an even, compact surface. The bars should be about 1/2 inch thick.
Step 7. Cover with plastic wrap and refrigerate for at least 2 hours until firm. For clean cuts, use a sharp knife dipped in warm water between cuts. Cut into 30 bars (6 rows x 5 columns). Each bar should weigh approximately 45g.
Step 8. Store finished bars in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Let frozen bars thaw for 5-10 minutes before eating for best texture.
Storage
Store in airtight container in refrigerator for up to 2 weeks. Can freeze for up to 3 months. Bars are best at room temperature but will soften in heat.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$1.49
Savings81%
Significant upfront cost for organic ingredients, but bulk buying creates major long-term savings. Higher quality ingredients justify the initial investment, and you control every component.