Chef John's Chocolate Energy Bars
If you compare these chocolate energy bars to similar fruit and nut bars sold at the store, I think they taste better, are nutritionally superior, and are probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble. Store bars in the refrigerator in a resealable bag.
pitted Medjool dates, roughly chopped
2
cups
raw cashews
2
cups
raw or roasted unsalted almonds
1
cup
high-quality unsweetened cocoa powder (such as Guittard Cocoa Rouge)
¾
cup
unsweetened shredded coconut
½
cup
coconut oil, melted
2
tablespoons
cold espresso, or more as needed (or water)
1
tablespoon
vanilla extract
2
teaspoons
kosher salt
½
teaspoon
cayenne pepper
½
pinch
 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
  Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
  Remove from the pan and unwrap. Cut into 12 bars.
