Roasted Peanut and Mocha Energy Bars Recipe

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Snack Bars Made with Roasted Peanuts, Chocolate, and Coffee
Roasted Peanut and Mocha Energy Bars

These powerhouse Roasted Peanut and Mocha Energy Bars are a substantial snack. They are a great pick-up snack anywhere and any time.

I keep these bars as a staple in the freezer. If I know I am going to be out on the go for the day, out for a lengthy walk, or heading off on a day trip, I will often take one of these bars along. And, when at home, I find they’re a lovely treat with a favorite cup of tea, especially in the afternoon when one can sometimes feel a bit sluggish.

Roasted Peanut and Mocha Bars with a cup of tea
Roasted Peanut and Mocha Energy Bars

The main binding ingredient in these bars is dates. While there are different varieties and grades of dates on the market, I specifically recommend using the large Medjool dates for the energy bars. Medjools are moist dates that have a lovely flavor and they have a softer, more chewy texture than the smaller, firmer dates. This makes them an ideal choice for energy bars intended to have a soft and chewy texture.

Medjool Dates on cutting board
Medjool Dates

If peanuts can’t be tolerated for dietary reasons, or you simply don’t like them, substitute another variety of nut (e.g., almonds) for the roasted peanut content in the recipe. Pulse them in the food processor until they reach the size of coarse bread crumbs.

Chopped roasted peanuts in food processor
Chopped Roasted Peanuts

These bars require no baking or cooking but a food processor is beneficial in their preparation and to get the ingredients well incorporated.

Close-up of Roasted Peanut and Mocha Energy Bars on cutting board
Roasted Peanut and Mocha Energy Bars

These loaded bars are a compact, convenient snack and are super moist and chewy. They will keep a few days in an airtight container in the refrigerator or, for longer storage, can be frozen. I usually wrap my bars individually, in either parchment paper or plastic wrap, and store them in an airtight container in the freezer. I let the frozen bars thaw at air temperature before consuming. If the bars are refrigerated, they can be eaten chilled, directly from the refrigerator, or at room temperature. They will obviously be a little firmer if eaten cold and softer if consumed at room temperature.

Close-up of Roasted Peanut and Mocha Energy Bars wrapped in parchment paper and tied with red-striped string
Roasted Peanut and Mocha Energy Bars

The Roasted Peanut and Mocha Energy Bars are rich and a small bar or square is all that is needed. I usually cut the 8” square into about 10 equal rectangles though it can be cut into smaller squares, if desired.

[Printable recipe follows at end of post]

Roasted Peanut and Mocha Energy Bars

Ingredients:

1 cup roasted peanuts (apx. 5 oz)

10 oz Medjool dates, pitted and quartered
2½ tbsp coconut oil, melted and cooled if solid
2 tbsp pure maple syrup
2 tbsp strong coffee, cooled
3 oz semi-sweet chocolate, melted and slightly cooled
1 tsp pure vanilla

¾ cup quick cooking rolled oats
2 tbsp ground chia seeds
1/8 tsp fine sea salt

½ cup unsweetened shredded coconut
2 oz plain chocolate bar (any kind – milk chocolate, dark chocolate, etc), hand-chopped into small pieces (or 2 oz mini chocolate chips)

Method:

Prepare 8” square pan by lining bottom and sides with two pieces of criss-crossing parchment paper, leaving enough paper overhang by which to grip and remove chilled bars from pan for cutting.

In bowl of medium-sized food processor fitted with blade, pulse the roasted peanuts 6 – 8 times, or until peanuts are broken into small pieces, the size of coarse bread crumbs.

Add the dates, coconut oil, maple syrup, coffee, melted chocolate, and vanilla, pulsing 6 – 8 times or until mixture forms a thick, pliable, moist, paste-like consistency.

Add the rolled oats, ground chia seeds, and sea salt. Pulse, in quick short bursts, until mixture is combined and clings together.

Add the shredded coconut and chopped chocolate and pulse 5 – 8 times or until mixture is just combined.

Press mixture evenly and firmly into prepared pan, ensuring mixture is pressed into the square corners of the pan. Chill for at least 1 hour before cutting. Lift square from pan by the parchment paper overhang and transfer to cutting board. Using a sharp knife, cut into 10 equal-sized rectangles (or into squares of desired size). Refrigerate or freeze bars/squares between layers of parchment paper in airtight container until use. Alternatively, wrap each bar/square individually in parchment paper or plastic wrap for quick, ready-to-go snacks, and store in airtight container in refrigerator/freezer.

Yield: Apx. 10 bars

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Snack bars wrapped in parchment paper on cutting board
Roasted Peanut and Mocha Energy Bars
You may also enjoy these recipes from My Island Bistro Kitchen for other energy snacks:

Coffee Hazelnut Energy Bites
Peanut Butter Coconut Energy Bites
Prune and Pistachio Power Balls
No-bake Chocolate Almond Bliss Balls

Printable Recipe:

Roasted Peanut and Mocha Energy Bars

These moist and chewy Roasted Peanut and Mocha Energy Bars are a convenient on-the-go snack and are also a lovely treat with a favorite cup of tea.
Course Snack
Cuisine Canadian
Keyword energy bars
Servings 10
My Island Bistro Kitchen Barbara99

Ingredients

  • 1 cup roasted peanuts (apx. 5 oz)
  • 10 oz Medjool dates, pitted and quartered
  • tbsp coconut oil, melted and cooled if solid
  • 2 tbsp pure maple syrup
  • 2 tbsp strong coffee, cooled
  • 3 oz semi-sweet chocolate, melted and slightly cooled
  • 1 tsp pure vanilla
  • ¾ cup quick cooking rolled oats
  • 2 tbsp ground chia seeds
  • 1/8 tsp fine sea salt
  • ½ cup unsweetened shredded coconut
  • 2 oz plain chocolate bar (any kind – milk chocolate, dark chocolate, etc), hand-chopped into small pieces (or 2 oz mini chocolate chips)

Instructions

  1. Prepare 8” square pan by lining bottom and sides with two pieces of criss-crossing parchment paper, leaving enough paper overhang by which to grip and remove chilled bars from pan for cutting.
  2. In bowl of medium-sized food processor fitted with blade, pulse the roasted peanuts 6 - 8 times, or until peanuts are broken into small pieces, the size of coarse bread crumbs.
  3. Add the dates, coconut oil, maple syrup, coffee, melted chocolate, and vanilla, pulsing 6 – 8 times or until mixture forms a thick, pliable, moist, paste-like consistency.
  4. Add the rolled oats, ground chia seeds, and sea salt. Pulse, in quick short bursts, until mixture is combined and clings together.
  5. Add the shredded coconut and chopped chocolate and pulse 5 – 8 times or until mixture is just combined.
  6. Press mixture evenly and firmly into prepared pan, ensuring mixture is pressed into the square corners of the pan. Chill for at least 1 hour before cutting. Lift square from pan by the parchment paper overhang and transfer to cutting board. Using a sharp knife, cut into 10 equal-sized rectangles (or into squares of desired size). Refrigerate or freeze bars/squares between layers of parchment paper in airtight container until use. Alternatively, wrap each bar/square individually in parchment paper or plastic wrap for quick, ready-to-go snacks, and store in airtight container in refrigerator/freezer.

Recipe Notes

Yield: Apx. 10 bars

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