Homemade Chocolate Energy Bars

I have been mentioning these bars in a couple posts recently and let’s just say I have to share the recipe. It can be vegan but it is grain free and gluten free.

• Blend for about 10-15 seconds:
  • 1 cup cashews (I like raw but you can certainly try different types)
  • 1/2 cup pumpkin seeds (Again I use the raw ones)
• Add the following and blend until mixed:
  • 3/4 cup chia seeds
  • 16 ounces of pitted dates
  • 1/3 cup cocoa powder
  • 1/3 liquid (straight water, straight honey, straight maple syrup, or a combination. I prefer splitting 1/3 liquid between water and honey)
• Dump the “dough” onto a lined baking tray. I use a slicone mat to line a jelly pan. You want to flatten it with a spatula until it’s a little more than a 1/4 inch thick. Place the chocolate energy bars in the refrigerator. I find that chilling them over night results in the best bars.
• Once chilled, slice with a knife (be careful not to scratch or ruin your baking tray/liner) in to small squares. Place into a container, seal, and keep in the refrigerator. One batch lasts me a week.