So, these espresso bars are kind of delicious.
I worry when I say stuff like that, like, “are people going to think I’m really conceited because I think all the food I make tastes really good?” But then I think, whatever, it IS really good, and if I don’t tell you that you probably won’t make it, so I’ll just keep telling you how good it is, and you keep on makin’ it, k? K.
The other day I did a review of some Paleo cold brew coffee that was sent to to me, and talked about how I came to like coffee (hint: it has to do with visiting Kona!)
The odd thing is, I’ve always liked coffee flavored things, just not coffee itself. I guess it’s not really that odd – no one makes things that taste like black coffee, only sweet, creamy coffee, so it’s probably the sweet and creamy that attracted me and not so much the coffee.
Regardless, these date bars are the bomb. They’re easy, ready in 5 minutes, require no cooking, are full of healthy nuts, and taste like coffee. What more could you want, really?
Just look at all those nuts. Nom nom nom.
Don’t worry. I didn’t put it back like that – I went ahead and ate the whole thing.
For those of you that are just here for the espresso bars, that’s it, that’s all I’ve got for you today. Short and sweet, just like the recipe. For those of you that feel like listening to me ramble on, keep reading.
Yesterday was a hard day. Most days I feel like I’m doing ok, but sometimes, it’s all just a lot. Working from home is hard – no one minds interrupting you – since you’re home, you must be available, right? Add onto that that I’m trying to build this blog up, while working for someone else’s blog, running my own business, and coaching CrossFit once or twice a week, and my schedule is all over the place.
So yesterday, I just didn’t feel like I was going to make it. I felt like it was all a waste of energy and time and I should just go back to working a regular 9-5. I get why they say that statistics show that only 6% of bloggers actually make money – there’s so much to know, so many things to make sure you are doing, and it’s nearly impossible to keep up with them all, and you’ve got to put in like 12 hour days to actually make it all work. (As evidenced by the fact that it’s 8pm, and I’m writing this post.)
So I wallowed. Because sometimes, you just need to wallow. Sometimes, you just need to let yourself be exhausted, and let the people that love you know you’re exhausted, so they can hold you up, and make sure you have a good dose of chocolate ice cream, which is exactly what I did. Then today, I put that nonsense away (the wallowing, not the ice cream – ice cream is never nonsense, let’s be real) and I started fresh.
And you know what happened? I crushed today. I stayed on top of my schedule, I knocked out a bunch of things I needed to get done, AND I changed the sheets, did all the laundry, hung an entire gallery wall of pictures by the stairs, and made dinner.
Just goes to show you that sometimes you need a down day to come back out on top.
And the other thing I did today? Created my new FREE resource library for the site! I’ll be adding to it continuously, but if you’d like to pop in and check it out, just fill out the form below!
Thanks for listening to my ramblings, for checking out my recipes, and being all around awesome. And remember – if you’re having a down day, it’s ok. Just make sure tomorrow is an up day! ‘Til then, keep on keepin’ on, and make yourself some Nutty Espresso Bars. I promise they’ll make you feel better.
- Place the almonds in a food processor and pulse 2-3 times to break up a bit.
- Add the walnuts to the almonds and pulse 3-4 times more.
- Add the dates, espresso powder, and 1 tablespoon of the water, then pulse repeatedly until the mixture begins to come together. If it isn't coming together, add the second tablespoon of water and pulse a few more times.
- Once you have a sticky "ball", stop. This is where you want it! (If you over combine, they will get too sticky and will be a mess to eat.)
- Line an 8x8 pan with parchment paper and add the date mixture to the pan.
- Using a second sheet of parchment paper, press the mixture evenly throughout the pan, smoothing out the top.
- Refrigerate for at least 30 minutes before cutting into bars. Store in a tupperware in the fridge with parchment paper in between.