Easy Date Cocoa Energy Bars
Many energy bars come with a long list of ingredients and high dose of sugar. Skip the uncertainty and make your own. Naturally sweetened by dates and loaded with almonds for extended energy, these Date Cocoa Energy Bars are sure to satisfy when hunger strikes.
Did you know that Café Bon Appetit is a public-welcome dining option on the campus of William Jessup University? Bon Appétit has been committed to “food service for a sustainable future” for decades, and had led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.
At the Northern California Campus in Rocklin, where we first learned about this healthy dining resource, staff and students enjoy clean eating with nutritious food, and, now the public is welcome to enjoy the menu. When it comes to wellness, Bon Appetit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, the restaurant uses protein and many plant based ingredients to menus in a delicious way, while emphasizing healthy cooking techniques for students and families, like this easy snack bar.
Equipment
- 1 Food Processor
- 1 9″ square baking pan
- Wax Paper
Ingredients
- 2 cups date paste - this is about 20 ounces or you may substitute pitted dates if desired (see notes)
- 2 cups whole almonds
- 1/4 cup cocoa powder - unsweetened
- 5 tablespoons toasted seeds - toasted sesame seeds, hemp seeds, flax seeds, or a combination
- 1 Pinch salt
Instructions
- Line a 9″ square baking pan with enough wax paper so it hangs over the left and right edges.
- Topple all ingredients into a sturdy, full-size food processor fitted with the metal blade. Pulse about 10 times in one-second bursts. Then turn the processor on and let it whirl for a few minutes, stopping the machine now and again and scraping down the sides. Eventually, the mixture will come together in one big clump / mass.
- Transfer the dough mass to the square pan and, using wet fingers, press it into an even layer. Use the excess wax paper to gently cover the bars, then refrigerate for several hours, or overnight, until firm enough to cut.
- Invert chilled dough slab onto a cutting board, peel off the paper, and cut into bars. Freeze individually as directed above. Thaw briefly to enjoy cold and firm.
Spa Index Kitchen Notes
Nutrition
At Café Bon Appétit, we believe good health is about the choices you make every day at every meal. Visit our website to learn The Buzz about healthy eating patterns as well as the community and environmental issues that can affect your well-being.