Recently, I have been experimenting my energy bars with an array of different flavors just for fun. I love coffee and so, I thought it would be great to incorporate some espresso into the bars. A little caffeine zing would go down well with these energy bars, right? Well, it worked, and I am loving it! These Espresso Chocolate Bars are my favorite pre-workout snacks now. The bars consist of Medjool dates, dried cranberries, tart cherries, hazelnuts, almonds, cocoa powder, coconut, sea salt, vanilla, and finely ground espresso. If you like coffee, do try this recipe!
Raw Energy Bars~Chocolate Espresso
2 Cups (280g) Raw Hazelnuts
½ Cup (60g) Raw Almond (without skin)
1 Cup (150g) Moist Medjool Dates, pitted and chopped
1 Cup (140g) Unsweetened Dried Cranberries
1 Cup (160g) Tart Cherries
1 Cup (100g) Cocoa Powder
1 Tbsp Ground Espresso
¼ tsp Sea Salt
½ Cup (40g) Unsweetened Shredded Coconuts
1 Tbsp Vanilla Extract
1 to 2 Tbsp Cold Water
Equipment: Food Processor 11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil
Combine hazelnuts and almonds in a food processor and process until the nuts are finely ground.
Add chopped dates, cranberries, tart cherries, cocoa powder, ground espresso, and sea salt, pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.