What could be better than a High Trestle Trail walk in the rain?
Well, hiking it in cowboy boots of course!
And I suppose having black forest energy bars to get you there.
I made these energy bars this weekend for lots of family and several wanted the recipe. So first here is the palette for this Black Forest Energy Bar masterpiece…
Unlike most energy bars that are sweetened with dates, these are powered mostly by prunes. Cherry essence prunes to boot which add to the cherry-ness. Plus, these guys were on the sticky side, so I topped them with a fine layer of cherry essence chocolate. The final nuance is the coarse sea salt; it remains pretty coarse even after going through the food processor and lends a salty kick every few bites. If that sounds too weird, then go with a more finely ground salt.
- 12 oz almonds
- ⅓ c cocoa powder
- 1 c coconut shredded (your choice: sweetened or unsweetened, I’ve used both)
- 1 7oz bag cherry essence prunes
- ½ c dried cherries
- ½ c chopped dates
- 3 T molasses
- ½ t coarse sea salt
- ¾ c chocolate chips
- 2 t coconut milk
- 1 T cherry juice concentrate
In a food processor chop almonds finely. Add cocoa powder, coconut, and coarse sea salt. Depending on the strength and capacity of your food processor, you may need to do the rest in stages. Your call, but if it all fits then add the prunes and process. Next add the final ingredients: dried cherries, dates, and molasses. Process until you have an even consistency throughout. Press into an 8×8 inch (or similar size) pan and chill.
While bars are chilling, melt chocolate chips on double boiler (or carefully in the microwave) with the coconut milk. Stir frequently and once the chocolate is mostly melted, add the cherry juice concentrate. Spread this evenly onto the chilled bars. The chocolate should firm up a bit while you are spreading it. Cut and keep chilled.