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Breakfast Pep 'n' Power Bars

Breakfast Pep 'n' Power Bars

Reprinted with permission from Fresh © 2017 by Donal Skehan, Sterling Epicure. Photography by Donal Skehan

Servings 8 bars
Author Kiersten


  • cups ground almonds
  • 4 tablespoons almond butter
  • 2 tablespoons unsweetened cocoa powder
  • 20 medjool dates approx 1¼ lbs with pits or 1 lb without
  • 10 tablespoons espresso cooled
  • Pinch of sea salt
  • 2 tablespoons chia seeds
  • Heaping 1½ cups oats
  • 4 tablespoons dried unsweetened coconut

To decorate

  • Raw cacao nibs
  • Toasted almonds
  • Dried unsweetened coconut
  • Matcha green tea powder


  1. Line a 5-inch square baking pan with parchment paper.
  2. Place the almonds, almond butter, cocoa powder, dates, and espresso in a food processor with a pinch of sea salt and blend until you have a smooth mixture.
  3. Using a spatula, fold in the chia seeds, oats, and coconut. Tip the mixture into the lined pan and press to flatten it. Cover the top with the cacao nibs, almonds, coconut, and matcha powder (use some or all of the above as you choose) and then chill in the fridge for 1 hour.
  4. Remove from the pan, peel off the parchment paper, and slice into bars. Wrap in small sheets of parchment paper and tie with string.