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Chocolate Energy Bars/Drops

Course Snack
Cuisine Gluten free
Prep Time 20 minutes
Servings 18 bars
Author Carolina Jantac, MS, RD, LD


  • pound of dates
  • ½ cup pecan meal ground pecan to a fine powder consistency
  • 1 tablespoon cacao powder
  • 1 tablespoon of Once Again Creamy Cashew Butter
  • ½ cup dark chocolate chips


  1. Add half of the dates to food processor and pulse on high until the mixture forms into a ball, and then add in the other half of the dates and pulse again.
  2. Now add pecan meal and cacao powder to the food processor and pulse until well mixed.
  3. Last, add the cashew butter and chocolate chips. The mixture will be very sticky.
  4. By slightly dampening your hands with water, it  will be  much easier to work with this “dough.”  Place it on  parchment paper, and place another piece of parchment paper on top of it. Roll it out using a rolling pin until it reaches desired thickness. One half inch of dough  makes a great sized bar. Then cut and place bars in lined pan to set in refrigerator for 15 minutes. You may also roll them into bites. Store in refrigerator for up to 10 days or freeze for up to 30 days.

Recipe Notes

This recipe makes about 18 bars. Estimated calories: 110 per bar when making 18 bars total.