A cooling rack topped with chocolate date energy bars made with Navitas Organics Cacao Wafers and Hemp Powder.

Chocolate Date Energy Bars Recipe

These coconut and date energy bars are full of natural, delicious ingredients that will leave you feeling energized without the crash. They're the perfect grab-and-go bars for busy movers and shakers or anyone who just needs a little sweet treat!

INGREDIENTS

For the Bars:
½ cup Navitas Organics Cacao Wafers
1 cup large Medjool dates, pitted (about 12 dates)
½ cup almonds
¼ cup almond butter
4 Tbsp. Navitas Organics Hemp Powder
¾ cup unsweetened coconut
For the Cacao Drizzle:
¼ cup Navitas Organics Cacao Wafers
2 tsp. maple syrup

DIRECTIONS

Make the Bars:
Line a 2-quart loaf tin with parchment paper and lightly grease.
Melt the cacao wafers in a small heatproof bowl (30 second intervals, stirring in between).
Add all the ingredients into a food processor and process until the mixture resembles sand and sticks together.
Transfer mixture to the loaf pan and press down to form an even layer.
Transfer pan to the fridge and let chill for 1 hour.
Remove from the fridge and tin, and slice into 6 rectangular pieces with a sharp knife.
Make the Cacao Drizzle:
Melt the cacao wafers in a small heatproof bowl (30 second intervals, stirring in between).
Add the maple syrup and mix until combined.
Transfer to a Ziploc bag and snip off the end.
Pipe a drizzle of the cacao mixture on top of the bars. Allow to set then enjoy! Store leftovers in the fridge.

Makes 6 bars

 

Submitted by Hanaa Malik | @kneadtheeats

star
Image of Chocolate Date Energy Bars Recipe

Servings

6 bars

These coconut and date energy bars are full of natural, delicious ingredients that will leave you feeling energized without the crash. They're the perfect grab-and-go bars for busy movers and shakers or anyone who just needs a little sweet treat!

Ingredients

Rated 4.5 stars by 4 users
Select the stars to rate this recipe.

Directions

    Make the Bars:

    1. Line a 2-quart loaf tin with parchment paper and lightly grease.
    2. Melt the cacao wafers in a small heatproof bowl (30-second intervals, stirring in between).

    3. Add all the ingredients into a food processor and process until the mixture resembles sand and sticks together.
    4. Transfer mixture to the loaf pan and press down to form an even layer.
    5. Transfer pan to the fridge and let chill for 1 hour.
    6. Remove from the fridge and tin, and slice into 6 rectangular pieces with a sharp knife.

    Make the Cacao Drizzle:

    1. Melt the cacao wafers in a small heatproof bowl (30-second intervals, stirring in between).

    2. Add the maple syrup and mix until combined.
    3. Transfer to a Ziploc bag and snip off the end.
    4. Pipe a drizzle of the cacao mixture on top of the bars. Allow to set then enjoy! Store leftovers in the fridge.