Raw Espresso Cacao Bars. Vegan. Gluten Free.

I’ve been so excited to share this recipe with you all since I posted a teaser on Instagram last week.  I created this recipe for some customers and they turned out perfectly! I also shared with some friends who aren’t vegan/clean eating and they admitted to me that they loved them!  This makes me very happy. People normally turn their noses up when I mention raw, vegan – blah blah blah but the taste… I promise – it’s fabulous.  These are super easy.  Have a little caffeine kick.  They are just perfection.  You can maybe even skip your morning java.  Well… I said maybe.

Ingredients:

1 cups of raw almonds
1 cup of walnuts (I used black walnuts)
2.75 cups of dates (Deglet Nour or Medjool)
1/2 cup of vegan dark chocolate covered espresso beans – don’t omit as these provide a nice crunchy texture to the bars you don’t want to miss.
3/4 cup raw cacao powder (cacao is the healthy, non-processed version that provides numerous health benefits unlike highly processed cocoa powder)
1/4 teaspoon coarse sea salt (I used pink Himalayan)

Directions:

Into your food processor, place your nuts and blend down into a flour.  Remove and add to a bowl and set aside.  Then add your dates and process until chopped down nicely.  Then add the nut flour back along with your espresso beans, cacao powder and salt.  Process until blended and you can pinch in between your fingers and it sticks.

Line your 8 inch square pan with parchment – overhanging the edges for easier removal.  Add the mixture to the pan and I place a piece of plastic wrap over the top and roll a glass over the top to press down the dough evenly.

Freeze for at least one hour to set up.  Remove and slice into bars or squares

Saturday: 7 outdoor miles
Finished out last week with 41 miles running.
Sunday: Muddy and hilly hike with the dogs for Father’s Day.
Monday: 6.52 treadmill miles/strength training
Tuesday: 13.6 outdoor miles (training my heart rate not to exceed 165 – which wasn’t really successful)
Wednesday:  Traveling so I opted for a rest day.

Make it a great one!

— Knead to Cook