Ingredients

• 2 cups pitted Medjool dates , roughly chopped
• 2 cups raw cashews
• 1 cup raw or roasted unsalted almonds
• 0.75 cups high-quality unsweetened cocoa powder , such as Guittard Cocoa Rouge
• 0.5 cups unsweetened shredded coconut
• 2 tablespoons coconut oil , melted
• 1 tablespoon cold espresso , or water
• 2 teaspoons vanilla extract
• 0.5 teaspoons kosher salt
• 0.5 pinches cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the 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.
4. 4 Remove from the pan and unwrap. Cut into 10 bars.
5. 5 Serve and enjoy.

Nutrition per serving