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Snack Bars Made with Roasted Peanuts, Chocolate, and Coffee

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
  • 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)

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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