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.
Sylvie Nalezny says
Dear Elena,
I love you site! Thank you for doing what you do. This is a great resource for gluten free living. The recipes are simple and delicious and the pictures are beautiful.
I have a question about agave nectar. I’ve been reading from various sources (Weston A. Price, Natural News, Mercola), that it may not be as good for us as we previously thought. What are your thoughts on this?
Susan Van Horn says
Your recipes sound wonderful – can’t wait to try some! I see you use a lot of Agave nectar. Recent research is now saying it’s worse than high fructose corn syrup in terms of what it does to our bodies. If you google it, you should find loads of info. Here is one article from Dr. Mercola: http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food-fraud.aspx
Stacie says
Chocolate and Coffee…you are speaking my language!
Xena Carpenter says
DOWD’S owners should be ashamed of such practices. Thanks so much for what you do. You have saved me. I am not a kitchen relaible person, but for health reasons I know cook for myself. Thanks for sharing so freely!
Heidi says
Hi! Help. I got the book, ordered the almond flour and would really like to make some muffins and lemon bars but cant find arrowroot in any of my local stores. Can I sub organic cornstarch?
Sindy says
Is the organic expresso coffee instant coffee?
kindahl says
I couldn’t find instant so I used regular and they turned out delicious, i’m not sure which your supposed to use though.
Heide M says
I’ll have to try this recipe. Thank you for posting this.
Thriving Lives says
Sounds delicious! And like a great pick-me-up in the afternoons!
pamela says
Hi Elana,
Congrats on the Good Morning Vail interview. How about posting a video clip of it on your site? I think your fans would love it.
I am telling so many of my friends, plus random people that I meet in Whole Foods and Trader Joe’s about your site. I feel SO MUCH BETTER eating gluten and dairy free that I want to re-educate the world. Thanks a million for teaching me to cook and bake with REAL food.
Gratefully,
Pamela
Erin says
Elana:
I love so many things on your website. I am not gluten free or have a condition that disallows me to eat certain foods but I like to try new things in cooking and baking. I also find you to be so courageous with putting out such a great blog and cookbook. I look forward to making so many of your recipes, and manipulating some of them, as I am a vegan. On another note, I am an avid shape reader, and today, your walnut-rosemary cookies were featured. So excited to dive into those. :)
Thank you,
Erin