Delicious homemade Mexican Hot Chocolate Lara Bars are simple gluten-free, dairy-free, and vegan snacks that you can make in your own kitchen. Learn how to ditch the store-bought Lara Bars and make a spicy chocolate version yourself!
Pulse nuts in a food processor until the pieces are somewhat uniform in size. Some larger chunks may remain.
Add the dates, cocoa powder, and spices and process until most of the mixture is spinning in the processor in one lump.
Pinch off chunks of the mixture and roll into balls.
Notes
A pinch of cayenne is really all you need to make these have some substantial heat. I love spicy stuff and I used just the tiniest bit.If you want "bars", line an 8x8 pan with parchment and press the mixture into the pan. Refrigerate for two hours and then cut into squares.If using Medjool dates, start with 15 and slowly add additional dates one at a time if needed.Have fun with creative toppings for these bliss balls. Roll the balls in shredded unsweetened coconut, cocoa powder, chia seeds, or more crushed nuts.Store in an air-tight container at room temperature for up to two weeks.