Every now and then I manage to create something that is seriously amazing. It's as if the second I taste it, I feel bad for all of the years that I've spent being alive and not eating this. It all started with cacao nibs. While I am not inherently afraid of them, for whatever reason I have respectfully admired them from afar. Despite the fact that dark chocolate and espresso are two major players in my 'Favorite tastes ever' category, somehow I failed to register that cacao nibs are the most perfect mixture of both chocolate and bitterness to ever exsit. There is only one component missing from this taste trifecta and that's sweetness. I take my double espresso black with a bit of sugar, pair that with just about any dark chocolate treat, and for me this flavor combo is on the level with Nirvana.
If we share the same obsession with dark, bitter sweetness, then here you go. Transcendence is optional, but just try and fight it.
If we share the same obsession with dark, bitter sweetness, then here you go. Transcendence is optional, but just try and fight it.
Ingredients:
1/2 Cup Cashews
1/4 Cup Walnuts
1/2 Cup Dates - Pitted
1/4 Cup Unsweetened Coconut - Shredded
1/4 Cup Raw Cacao Nibs
2 Tablespoons Raw Cacao Powder
1 Tablespoon Coconut Oil
1 Tablespoon Raw Cinnamon Honey - Or add a 1/4 teaspoon Cinnamon if you don't have this.
1 to 2 Tablespoons Cold Espresso
1/2 Cup Cashews
1/4 Cup Walnuts
1/2 Cup Dates - Pitted
1/4 Cup Unsweetened Coconut - Shredded
1/4 Cup Raw Cacao Nibs
2 Tablespoons Raw Cacao Powder
1 Tablespoon Coconut Oil
1 Tablespoon Raw Cinnamon Honey - Or add a 1/4 teaspoon Cinnamon if you don't have this.
1 to 2 Tablespoons Cold Espresso
Directions:
Using a food processor, powerful blender or the patience to chop by hand, chop nuts until fine and crumbly. Combine in a separate bowl with shredded coconut, cacao powder and cacao nibs. Process, blend or finely mince dates and add them to the bowl. Drizzle melted honey and coconut oil over the top and mix. For the grand finale, pour cold espresso over the top until mixture is moist, but not dripping wet. Press the mixture into a 3 Cup rectangular dish and let them set in the refrigerator for at least an hour. Keep the energy bites refrigerated until ready to eat.
Using a food processor, powerful blender or the patience to chop by hand, chop nuts until fine and crumbly. Combine in a separate bowl with shredded coconut, cacao powder and cacao nibs. Process, blend or finely mince dates and add them to the bowl. Drizzle melted honey and coconut oil over the top and mix. For the grand finale, pour cold espresso over the top until mixture is moist, but not dripping wet. Press the mixture into a 3 Cup rectangular dish and let them set in the refrigerator for at least an hour. Keep the energy bites refrigerated until ready to eat.