If you’ve never had a larabar before, these taste like no bake, fudgy brownies. Rich, moist, dense and full of chocolate espresso flavor. They’re sweetened without refined sugar, vegan, and gluten-free and dairy-free!
Chocolate Chip Mocha Brownie Larabars
1 cup walnuts
1 cup unsalted almonds
2 to 2½ cups Medjool dates, pitted
3/4 cup cocoa powder
1-2 tsp finely ground coffee or instant
pinch sea salt
chocolate chips on top
Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
Add the cocoa powder, coffee, and salt. Pulse to combine and then transfer to bowl and set aside.
Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
Add the brownie mixture to a baking pan and press down with your hands until it is flat and firm. Sprinkle chocolate chips on top and press them down.
Cut into bars. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.