Espresso Buzz Energy Bars Recipes

ESPRESSO BUZZ ENERGY BARS

Steps:

• Preheat oven to 350°F and lightly grease an 8x8-inch square baking pan.
• Take half of the oats along with all of the flax and toss them into your food
• processor. Blend into a coarse meal.
• Stir mixture together with the remaining whole oats, salt, and chocolate chips.
• In a separate bowl, mix the melted margarine, brown rice syrup, brown sugar, coffee, and instant coffee together until that the sugar and instant coffee dissolve.
• Mix the wet and dry ingredients together.
• Pour the mixture into the pan and use a spatula to smooth it down until it evenly fills the pan.
• Bake for 15 - 20 minutes, until the edges begin to brown a bit.
• Cool completely before slicing into bars.

ESPRESSO BARS

Steps:

• Dissolve espresso powder in water; set aside.
• In mixing bowl, cream together butter and sugar.
• Add eggs, espresso mixture and vanilla; beat just until blended.
• Sift together flour and cocoa; stir.
• Spread batter in greased 9-inch square baking pan.
• Bake in 350°F oven for 20 to 25 minutes or until tester comes out clean (don't over bake) Let cool.
• FROSTING: With electric mixer, beat together cream cheese, butter, espresso powder and vanilla until smooth.
• Gradually beat in enough icing sugar to give spreading consistency.
• Spread over cooled base.
• Dust top lightly with cocoa through a small sieve.
• (May be wrapped airtight and stored up to 1 day or frozen).
• Cut into bars.

HAWAII ISLAND ENERGY BARS

Steps:

• Toasts oats and sesame seed in skillet, stirring occasionally, for 3 minutes or until lightly browned.
• Melt marshmallows, peanut butter, and margarine over medium flame, stirring constantly.
• Add oats, sesame seed, and remaining ingredients.
• Mix well.
• Press into a 9x13-inch pan.
• Cool and cut into bars.

NO-BAKE ENERGY BITES WITH GINGER AND TURMERIC

Steps:

• If using, pulse espresso beans in a food processor until very finely ground. Transfer to a rimmed baking sheet or plate; set aside.
• Pulse coconut, almonds, and pumpkin seeds in food processor until very coarsely chopped. Transfer to a medium bowl.
• Pulse dates in food processor until finely chopped. Scrape down sides of bowl and add chia seeds. With the motor running, slowly stream in 1/4 cup very hot water and process until a paste forms. Add almond butter, ginger, turmeric, and salt; process until very smooth. Add coconut mixture and pulse until just combined.
• Scoop date mixture by the level tablespoon, roll into balls in between palms, then roll in reserved chopped espresso beans, pressing slightly to adhere. Transfer to a rimmed baking sheet or plate and chill at least 1 hour.
• Do Ahead
• Bites can be made 7 days ahead. Chill in an airtight container, or freeze up to 3 months.