Ingredients

• 2 cups chopped, pitted Medjool dates
• 2 cups raw cashews
• 1 cup raw or roasted unsalted almonds
• 3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)
• 2 tablespoons coconut oil
• 1/2 cup unsweetened shredded coconut
• 2 teaspoons vanilla extract
• 1 to 2 tablespoon cold espresso coffee or water,
• 1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
• very small pinch cayenne

Instructions

1. Gather the ingredients.
2. 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.
3. Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the 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.
4. Remove from the pan and unwrap. Cut into 10 bars.