Who doesn’t enjoy a good power bar? One that is easy to travel with and renders a healthy snack on the go?
These gluten free Espresso Power Bars have a delicious espresso-chocolate-vanilla-ish flavor that makes them equally satisfying as a snack or dessert. I found mine were just a tad crumbly, you may need to add a dash of water to help yours hold together well.
Chocolate Espresso Power Bars
Ingredients
- 1½ cups pecans, lightly toasted
- ¼ cup cacao powder
- 2 teaspoons organic decaf coffee beans, espresso grind
- 10 large dates (remove pits)
- 1 tablespoon vanilla extract
- 10 drops stevia
- 1 tablespoon agave nectar or honey
Instructions
- Blend pecans, cacao and espresso in food processor until finely ground
- Add pitted dates and process until blended into dry ingredients
- Process in vanilla, stevia and agave until well combined
- Press mixture into an 8 x 8 inch baking dish, add a little water if your batter is crumbly when handling
- Freeze for 2 hours, then cut into squares
I adapted this recipe from one featured in a Daily Camera article on Pam Vaginieres and her protein bars.
I will be heading up to the mountains tomorrow to appear on Good Morning Vail (television show at 9:40am MST) where I will chat with Tricia Swenson and demo two gluten free recipes from The Gluten-Free Almond Flour Cookbook (Smoked Salmon Leek Tart and Chocolate Chip Cookies).
Later that evening you can find me at The Bookworm in Edwards, Colorado at 6pm. I will be holding a book discussion and signing from 6-8pm. Tickets are $25, which includes wine and gluten free appetizers from my book. Proceeds benefit the Gore Range Natural Science School.
Alta says
When I hear “power bar” I think of those bars by that brand name. Yuck. But these? These sound delicious!
Marie-Sophie says
Hey Elana,
Which nuts could I replace the pecans with ?? In Germany you just don’t really get a lot of pecans … do walnuts work??
Thanks for that great recipe – my boyfriend will love these in his treat box during his upcoming final exams next week!!
Marie-Sophie says
I think I am simply going to substitute almonds for the pecans – and I will be trying to make them stick together more with a bit of almond butter … I guess I simply have to do a trial and error method!
veggie wedgie says
Very cool recipe. fuss-free and delicious!
gfveg says
i’m a tea-only person but just got some instant espresso to use flavoring with chocolate. this sounds like the perfect place to start!
Hallie says
I love making bars and “truffles” out of nuts and dates, but have never thought of adding espresso before. Eager to try it out! Thanks, Elana!
Hannah says
Yes please yes please! I am helpless in the face of coffee + chocolate treats. Must make these when I return home!
Winnie says
These look terrific!
Cassi says
for people with an omega juicer or other such device- i love to make gooey snack bars with dates and no sweeteners by processing through the blank screen until they bind together.
thanks for the power bar tip! we’ve been making a similar concoction lately, but just figured out the vanilla thing. vanilla is amazing and makes chocolate (or raw cacao) spectacular.
Emily says
Uh oh. These look dangerous! Dangerously good :)
Thank you in advance for this recipe, I know it will make my husband think I am even more of a goddess than he already does if I make these for him.
Hope the book talks go well, have lots of fun!! Xo
Meg's Gut says
Yum!
Would you be able to use carob powder instead?
Emily says
Hey Meg’s Gut! I bet carob would work since it’s the same consistency as cocoa powder. Come back and let us know how it went when you try it :)