When you think of energy bars, do you think of bone-dry muesli formations? Or of tasteless chunks of protein? Then our Coffee Energy Bars will help persuade you otherwise.
As we all know, after one lunch break is over, you’re already counting down to the next one. By afternoon at the latest, you’re regularly overwhelmed by the dreaded energy slump. Of course, eating chocolate can provide relief. Or eating a handful of nuts. Or that infamous reach for a double espresso. Wouldn’t it be wonderful if we could just combine all these together…? Wait a minute!
Layers of Goodness
Our Coffee Energy Bars not only look pretty darn fantastic, but they also combine many healthy ingredients into one extremely tasty layered work of art. This is how natural ingredients such as creamed coconut and date paste – alongside many high-fibre nuts – find their way into our energy bars. These contain numerous important minerals to help provide long-lasting resistance against your afternoon slump. None other than our very own Espresso provides the ultimate kick when it comes to flavour and caffeine. And here’s how to make yours:
Ingredients for 12-16 Coffee Energy Bars:
Ingredients for the date paste:
Ingredients for the nut base:
100g pumpkin seeds
4 tbsp. almond butter
4 tbsp. almond milk
200g cashew nuts
4 tsp. coconut oil
400ml creamed coconut
2 tbsp. coconut oil
A double serving of Espresso (80ml)
4 tbsp. cocoa powder
approx. 2 hours + 5-6 hours cooling time
Square baking tray (20x20cm), scales, blender, baking parchment, spatula, whisk, small bowls, small pot
1) For the cashew cream, soak 200g cashews in a small bowl with water overnight.
2) In addition, put 100g dates in a small bowl, covered with water, to soak for around 3-4 hours.
Date Paste Method
1) Remove the dates from the water and mix in a blender for 1-2 minutes alongside 3 tbsp. of the ‘date water‘, until the mixture becomes creamy.
2) Place the date paste into a jar and keep covered in the fridge.
Nut Base Method
1) Place pumpkin seeds, pistachios and almonds into a blender, and mix with the almond milk and almond butter for 3 minutes.
2) Line the baking tray with baking parchment. Using a spoon, press the nut mixture into the tray and smooth the top.
3) Place the nut base in the freezer to chill.
Cashew Cream Method
1) Drain the cashews and rinse with water.
2) Mix the cashews in a blender with 4 tbsp. coconut oil for around 2 minutes, then add the creamed coconut and blend again until the mixture becomes creamy.
3) Place ¼ of the cream into the fridge to chill, and mix the remaining cream into the date paste.
4) Spread the date-cashew mixture onto the nut base and place the tray back in the freezer for at least 1 hour.
5) Spread the remaining cashew cream onto the hardened mixture and place the baking tray back in the fridge for at least 1 hour.
Chocolate Layer Method
1) Heat 2 tbsp. coconut oil with 80ml of our Espresso.
2) Little by little, whisk in the cocoa powder.
3) In doing so, it is important that you whisk vigorously, so that no little lumps occur. In case they do, simply re-heat the mixture and whisk again.
4) Pour the chocolate layer on top of the hardened cashew layer. Here, it is best to work as quickly as possible, so that the layers do not mix together.
5) Place the baking tray back in the fridge for an additional 3-4 hours, approx.
6) Before serving, allow the tray to thaw for approx. 10 minutes. Then, remove the mixture from the tray and, using a hot knife, cut it into around 12-16 bars.
Tip: For a finishing touch, try garnishing your Coffee Energy Bars with some coarse sea salt and a little melted chocolate
The recipe for anyone who wants to counter their afternoon slump with healthy alternatives – but who don’t want to sacrifice good taste in doing so.