1 C roasted almonds
1-1/4 C pitted dates (can substitute raisins for 1/2 C)
1 T dried coconut (unsweetened, if possible)
3/4 C water
1/4 C cocoa
2 T instant coffee powder
1 t chia seeds
1 T vegetable oil
1/4 t salt

Put the almonds, dates, coconut, and water in a food processor and process until it sticks together. Don’t overprocess, you want it to retain some texture.

Put the mixture into a bowl and mix in the remaining ingredients. If it’s too dry, add water a teaspoon at a time. Spread on a cookie sheet and pat to a thickness of about an inch. Refrigerate for at least an hour, then cut them and stack with waxed paper in between.