Chocolate Espresso Power Bars

March 23, 2010
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Ingredients
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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.

Ingredients
Serves:
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Instructions
  1. Blend pecans, cacao and espresso in food processor until finely ground
  2. Add pitted dates and process until blended into dry ingredients
  3. Process in vanilla, stevia and agave until well combined
  4. Press mixture into an 8 x 8 inch baking dish, add a little water if your batter is crumbly when handling
  5. 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.

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58 responses to “Chocolate Espresso Power Bars”

  1. I’m definitely going to have to try this recipe out, I have a bunch of cacao powder lying around. Is cacao really as good as everyone says it is though? I just use it as a chocolate replacement in recipes because I like the taste and know that it’s at least a little healthier. Have you noticed a boost in your mood or any of the other benefits from cacao that people are claiming?

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  2. I used mixed nuts and seeds, cashew, almond, pecan, walnuts, pumpkin seeds and sunflower kernels for the nut portion. I used raisins instead of dates, used blackstrap molassess in one batch, maybe a tablesppon plus, then honey in a second batch. both batches used coffee, finely ground and vanilla. very good recipe that is variable according to ingredients on hand. second batch had around 2oz of melted butter as well.
    elana’s recipe can be a foundation for your own culinary adventures, as she has already tested the principles and ingredients to prove they work. thanks

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  3. Whole foods was out of bulk pecans :( so I used cashews. My batter wasn’t dry nor crumbly, sticky enough to be perfect for this recipe. Delicious! Oh, also I used maple instead of stevia+honey because that’s what I had.

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