“Rise and shine with an extra boost of mocha on the move! ”
How to make
Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.
Place in a bowl and mix in dry ingredients (salt, cinnamon, cocoa, coffee, cranberries, chocolate chips)
With a handheld blender or food processor, puree dates into a paste.
Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.
Once combined, add in date puree.
Drizzle wet ingredients over dry, and mix with spatula.
Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.
Sprinkle with more chocolate chips if desired.
Let cool, and cut into 12 bars.
What you’ll need
1 ¾ Cups oats
½ Cup pumpkin seeds
1/3 Cup sunflower seeds
¼ Cup pecans
3 Tbsp chocolate chips (Made Good or Enjoy Life are vegan friendly options)
1/3 Cup dried cranberries
½ tsp sea salt
½ tsp cinnamon
1 Tbsp cocoa powder
1-2 tsp ground coffee (to taste)
½ Tbsp coconut oil
¼ Cup peanut butter
½ Cup coconut nectar
½ Cup dates (pureed into a paste)
