Chocolate Energy Bars

 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

2 cups pitted Medjool dates, roughly chopped

2 cups raw cashews

1 cup raw or roasted unsalted almonds

¾ cup high-quality unsweetened cocoa powder (such as Guittard Cocoa Rouge)

½ cup unsweetened shredded coconut

2 tablespoons coconut oil, melted

1 tablespoon cold espresso, or more as needed (or water)

2 teaspoons vanilla extract

½ teaspoon kosher salt

½ pinch cayenne pepper

Directions

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.

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.

Remove from the pan and unwrap. Cut into 12 bars.

Chef's Notes

Try your hardest to find Medjool dates, but if you can't find them, any dried date should work, as long as it's soft and sticky enough. If the ones you're using seem too hard and dry, simply soak them in water until they soften up a bit.

You can cut the bars into larger or smaller pieces if you'd like.