No-bake Chocolate Chip Energy Bars are delicious on their own, but adding homemade Espresso Cashew Macadamia "frosting" to the mix is a total game changer!
We're so grateful for @olivesnthyme and her delicious and unique creations with our DIY protein bar mixes. This one in particular has us running to the kitchen so we can make a batch of our own.
This is the perfect treat to satisfy your sweet tooth without the guilt. Vegan, gluten free, and low sugar. We also recommend them for breakfast on-the-go, or packing one or two in your lunch bag to give you a mid-day boost of energy!
Chocolate Chip Energy Bars with Espresso Cashew Macadamia Nut Butter (No-bake)
INGREDIENTS
Bars
- 1 package Creation Nation Energy Bite Mix
- 1 ripe banana (about 1/3 c)
- 1/3 c maple syrup
- almond milk as needed (up to 1/4 c)
Espresso Cashew + Macadamia Nut Butter
- 1 1/2 c raw macadamia nuts
- 1 1/2 c raw cashews
- 2-3 tsp espresso powder
- 1 tsp vanilla extract
- pinch of salt
- 1-2 tsp maple syrup, optional
- 2 tsp cacao powder, optional
- cacao nibs for topping, optional
DIRECTIONS
Bars
1. Mix all ingredients in a bowl.
2. Add almond milk as needed to make the mixture "sticky."
3. Press into parchment lined 8X8 sized pan.
4. Refrigerate until ready to top with nut butter.
Espresso Cashew + Macadamia Nut Butter
1. Preheat oven to 350F.
2. Place raw nuts onto parchment lined baking sheet. Bake 5-15 minutes. (Baking times vary depending on your oven. When you start to smell the nuts, they are done. Allow to cool to touch.)
3. Blend warm nuts in a blender or food processor for 2-10 minutes. (Again, it will depend on your equipment. Warm nuts are easier and faster to blend. You'll want the nuts to look like a paste.)
4. Add in the vanilla extract, espresso, and salt. Blend for 30 seconds. Taste and adjust flavoring to your tastes. If adding cacao powder, maple syrup or more espresso powder, add now. Blend again.
5. Top bars with nut butter and cacao nibs if using. Refrigerate 20 minutes to set nut butter. Cut into squares.
Keep bars in the refrigerator in an airtight container for up to two weeks (if they even last that long!).