If you compare these chocolate energy bars to similar fruit and nut bars sold at the store, I think they taste better, are nutritionally superior, and are probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble. Store bars in the refrigerator in a resealable bag.
Ingredients
- pitted Medjool dates: 2 cups (chopped)
- raw cashews: 2 cups
- raw or roasted unsalted almonds: 1 cup
- high-quality unsweetened cocoa powder (such as Guittard Cocoa Rouge): 0.75 cup
- unsweetened shredded coconut: 0.5 cup
- coconut oil: 2 Tbsp (melted)
- espresso, or more as needed (or water): 1 Tbsp (cold)
- vanilla extract: 2 tsp
- kosher salt: 0.5 tsp
- pinch cayenne pepper: 0.5 piece
Metric Conversion
Stages of cooking
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Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
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Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
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Remove from the pan and unwrap. Cut into 12 bars. Unknown
