Chocolate Espresso Energy Squares
It’s snack time, y’all! Once you’ve had enough days out and about in nature, those pre-packaged ‘energy bars’ start to taste like sawdust. I know it can’t be just me!
But filling the gap between breakfast and dinner, especially if you’re trying to save on space and weight, can be a challenge. And having the right snacks makes all the difference when it comes to performance. These chocolate espresso energy squares might sound like dessert, but they’re packed with plenty of other goodies to keep you full and give you fuel to burn throughout the day.
You will want to pre-make these before you hit the road or trail, but it won’t take long. All you’ll need to do is toss all the ingredients you wish into a food processor, mix it up, and then freeze them overnight. I like to toss this mixture into a glass container lined with parchment paper to harden. Then, all I have to do is pop them out of the container and chop my snacks into little bites. Alternatively, you can form about a tablespoon of the mixture into balls and freeze or refrigerate overnight.
The ingredient list below is one of my favorite combinations, and the addition of chocolate-covered espresso beans adds a kick of caffeine and sugar. But, you can easily adjust this recipe to suit your flavor preferences, allergies, and current panty contents. Go wild, it’s your party!
Chocolate Espresso Energy Squares
Ingredients:
1/4 cup chocolate-covered espresso beans
1 cup dried and pitted dates
1/4 cup sunflower seeds
3 tablespoons chia seeds
1/3 cup almond butter
1/4 cup oats
Step 1:
Line a small glass baking dish or glass storage container about 8”x10” with parchment paper.
Step 2:
Place all ingredients in a food processor. Pulse for 30-45 seconds or until ingredients are fully mixed and are starting to stick together (don’t worry, they don’t need to ground up until the mixture looks like dough. It should be chunky!).
Step 3:
Use a spatula to transfer the mixture into the glass container. Spread it out evenly and use your fingers to firmly press the mixture down. Place in the freezer for at least 3 hours (overnight is best).
Step 4:
After it’s fully frozen, pull on the parchment paper edges to remove the energy square mixture from the glass container. You should have a fairly solid block that’s about 1/2 inch thick. Use a sharp knife to cut the block into 1-inch squares. Toss as many as you wish into a reusable bag to enjoy on the trail, and store any extras in the refrigerator until your next trip (or snack break).