Go Back
+ servings
Raw Mexican Chocolate Energy Bars

Raw Mexican Chocolate Energy Bars

Mexican spiced, raw chocolate energy bars made with medjool dates.
Course Dessert, Snack
Cuisine British
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 bars
Calories 187kcal



  • Add the walnuts to the bowl of a food processor. Process until finely ground.
    100 g walnuts
  • Add the cacao, cinnamon, nutmeg, cayenne pepper, vanilla powder (if using) and salt. Pulse to combine.
    75 g raw cacao or cocoa powder, 2 teaspoons ground cinnamon, ½ teaspoon freshly grated nutmeg, ⅛-1/4 teaspoon cayenne pepper, ¼ teaspoon vanilla powder, pinch of sea salt
  • With the processor running, add in the dates one by one until you have a sticky paste. Add in the almond butter and maple syrup and process again until combined.
    16 medjool dates, 2 tablespoons almond butter, 2 tablespoons pure maple syrup
  • Place a frying pan over medium heat. Add the rinsed quinoa and cook, stirring frequently, until dried out, fragrant and starting to pop. This should take around 5 minutes. Remove to a bowl.
    90 g quinoa
  • Add the almonds to the frying pan and toast for a couple of minutes. Remove and chop roughly.
    70 g almonds
  • Add the cooled quinoa and chopped almonds to the date and cacao mixture and knead well with your hands to combine.
  • Press into a lined 20cm (8") square tin. Place in the freezer to set for about an hour. Cut into 12 bars and store in the freezer.


I used ¼ teaspoon cayenne pepper as I like spice but they are a little pokey so reduce to an ⅛ teaspoon if you're sensitive to spice.


Calories: 187kcal | Carbohydrates: 34g | Protein: 4.2g | Fat: 6.8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 1.2g | Sodium: 196mg | Potassium: 399.6mg | Fiber: 5.8g | Sugar: 21.6g | Vitamin A: 2.9IU | Vitamin C: 0.1mg | Calcium: 44.8mg | Iron: 1.8mg