Espresso Chocolate Bars Recipe

Ingredients

• 2 Cups (280g) Raw Hazelnuts

• ½ Cup (60g) Raw Almond (without skin)
• 1 Cup (150g) Moist Medjool Dates, pitted and chopped
• 1 Cup (140g) Unsweetened Dried Cranberries
• 1 Cup (160g) Tart Cherries
• 1 Cup (100g) Cocoa Powder
• 1 Tbsp Ground Espresso

• 
¼ tsp Sea Salt

• ½ Cup (40g) Unsweetened Shredded Coconuts

• 1 Tbsp Vanilla Extract
• 1 to 2 Tbsp Cold Water


• Equipment: Food Processor
11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminum foil
• 

Method

• Combine hazelnuts and almonds in a food processor and process until the nuts are finely ground.



View Full Recipe at Seasaltwithfood