Gluten Free Chocolate Energy Bars photo
Gluten Free Chocolate Energy Bars
photo by recipe author

Servings: 1 9x9 pan
Preparation Time: 1 hour 5 minutes (soaking time included)

Soak the nuts and dates in warm water for about an hour. Remove the pits from the dates.

In a food processor, blend the nuts, coconut, cocoa, and coffee together. Add the pitted dates, coconut oil, vanilla, sweetener, and water and pulse until combined. The dough will be sticky.

Grease a 9×9 glass dish with coconut oil and then dump the mixture in there. Using a spatula (or your fingers), press the dough into the dish until it is packed firmly. Chill in the fridge or freezer for a couple hours before cutting.

Recipe submitted by Jessica, Denver, CO

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Is there a substitute for dates?
# Posted By Nancy | 12/5/11 12:16 PM
hi....want to know about cocoa powder..can i replace it with cocoa paste and how much should i use for the cocoa podwer in receipes?i use it to make chocolate coconut milk or breakfast but dont know how much is ok in sweets.
# Posted By demi | 12/6/11 7:44 AM
I made these - taste good but must have used too much water (2 TBLSP), they never got firm enough to hold as a bar, but can still eat them with a fork!
# Posted By Dawn | 12/6/11 8:42 AM
Are these raw nuts or roasted?
# Posted By Carol | 12/6/11 9:16 PM
If you leave out the coffee, would 1TBSP be the right amount of water? I have not tried these yet. Thank You
# Posted By christie | 12/8/11 9:30 AM
This is a lovely recipe. YUMMY!!

Using what we had on hand:

(I do not use coffee, so omitted that.)

We used 2 1/4 cups of various nuts and sunflower seeds, soaked for a few hours, then TINY sprouted overnight. (Walnuts. pecans and other nuts won't "sprout", yet are better for you if pre-soaked. Almonds from America are "pasteurized" and don't sprout.)

My version was more moist, and it didn't firm up, so we just ate it with a spoon or fork. Which is the way we like to eat it.
we used Stevia drops to sweeten. It is fine without vanilla.

# Posted By Gail | 1/6/12 11:27 AM

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