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Although most Larabar ingredients are SCD legal, they are made from highly concentrated sugars which make them a very advanced food. Since many SCD`ers have reported negative symptoms after consuming Larabar, we have chosen to discontinue selling them. If you choose to use it, please use with caution.

The good news is, we now have a great homemade recipe for you:
Cocoa Butter Larabars, by Lise Baur

Almond Butter (about 3/4 cup)
Dates, Finely chopped (about 1/2 cup)
Unsweetened shredded coconut (about 1/2 cup)
Finely chopped, unsweetened, unsulphured, dried apricot (about 1/4 cup)
Pure Cocoa butter
Almonds, finely chopped

Mix the first four ingredients together. The consistency should be that of cookie dough that you can roll and cut out. If batter is too sticky then add more coconut, if too dry add more almond butter. Taste batter, and if not sweet enough, add more dates. Roll mixture into 1 inch balls. Melt Cocoa Butter in double boiler. Coat the balls with the cocoa butter and immediately roll into chopped almonds. Place in freezer or refrigerator for a short time to solidify cocoa butter. Then you can store at room temp in sealed container. They don’t last too long because they are so yummy (like a Larabar dipped in chocolate.)

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