Chocolate Espresso Power Bars

7 ingredients
5 steps

Ingredients

  • 1-1/2 cup Pecans, Lightly Toasted
  • 1/4 cups Cocoa Powder
  • 2 teaspoons Organic Decaf Espresso, Finely Ground
  • 10 whole Large Medjool Dates, Pitted
  • 1 Tablespoon Vanilla Extract
  • 10 drops Stevia
  • 1 Tablespoon Agave Nectar

Directions

  1. 1
    Blend pecans, cocoa and espresso in a food processor until finely ground.
  2. 2
    Add pitted dates and process until blended into dry ingredients.
  3. 3
    Process in vanilla, stevia and agave until well combined.
  4. 4
    Press the mixture into an 8x8 inch pyrex dish. Add a little water if your batter is crumbly when handling.
  5. 5
    Freeze for 2 hours, then cut into squares.

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