Eat Your Coffee Energy Bars (Copycat Mocha Latte Recipe)

New Grounds Food makes Eat Your Coffee Energy Bars. They are caffeinated bars that contain healthy gluten free and vegan ingredients. I’ve created my own version, starting with the Mocha Latte flavor. Personally, I don’t drink coffee but love these bars. The coffee doesn’t upset my stomach like liquid coffee usually does. Plus, their delicious!

Serving Suggestions:

Have them with breakfast, lunch, or a snack…whenever you need a little caffeine. Today, I had one with yogurt for lunch.

New Grounds Food Eat Your Coffee Bars Ingredients: Organic dates, organic gluten free oats, organic almond butter, organic brown rice syrup, organic vegan dark chocolate (organic cacoa nibs, organic cane sugar, organic cocoa butter), organic coffee, organic crisp brown rice, organic cashews, organic chia seeds, organic agave fiber, organic spices, sea salt.

My recipe contains similar ingredients with a couple of changes.

New Grounds Food’s Eat Your Coffee Bars weigh 1.6 ounces each. This recipe makes nine bars that are 2.5 to 3 ounces each. I added 2 measuring tablespoons (6 teaspoons) to the entire recipe. Therefore, each bar contains 2/3 teaspoon of coffee, about half a serving of coffee. According to the USDA*, 1 rounded teaspoon of instant coffee (1.8 grams in weight) contains 57 mg of caffeine.New Ground Food bars each contain serving of coffee.

Eat Your Coffee Energy Bars (Copycat Mocha Latte Recipe)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes 9 servings

Eat Your Coffee Energy Bars (Copycat Mocha Latte Recipe)

A delicious, chewy, healthy, gluten free energy bar containing crispy rice cereal. They are a copycat version of Eat Your Coffee Bars Mocha Latte with less caffeine.


  • 1-1/4¬† cups certified gluten free¬†whole/rolled oats
  • 1/4 cup grains/flakes and seeds of choice*
  • 1 cup pitted dates
  • 1/4 cup gluten¬†free brown rice syrup (Lundberg)
  • 1/4 cup almond butter (or tahini/sesame butter)
  • 2 tablespoons¬†gluten free instant coffee (Nescaf√© Dark Roast), or more to your liking
  • 1/4 cup water
  • 3 -¬† 3-1/2 ounces (approx. 1/2 cup)¬†gluten free¬†chocolate chips (semi-sweet, dark, or Enjoy LIfe allergen-free chips)
  • 2 tablespoons turbinado sugar (or brown sugar or coconut sugar) (optional)
  • 2 ounces (1/3 - 1/2 cup) chopped cashews
  • 1/4 teaspoon psyllium husk powder (for fiber)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup gluten free¬†cocoa or regular crispy rice cereal** or more as desired***


  1. Line an 7-1/2x1-1/2, 8x8, or 9x9-inch baking pan with parchment on the bottom and sides. (You'll use the sides of the paper to remove from the pan.) Preheat the oven to 350¬ļF.
  2. Add the oats, seeds, pitted dates, brown rice syrup, almond butter to a food processor.
  3. In a separate container, combine the instant coffee, water, and sugar together until the sugar dissolves. Pour into the food processor.
  4. Add cashews and sprinkle the top with psyllium husk powder, cinnamon, and salt. Pulse until thoroughly combined.
  5. Transfer the mixture to the prepared pan and distribute evenly. Distribute the top with the chocolate chips and crispy rice cereal. Using a butter knife, fold the chocolate and cereal into the gooey mixture distributing evenly as possible. Even out the top as much as possible. Sprinkle the top with water, and smooth out more.
  6. Bake on center shelf for 30 - 35 minutes, depending on how brown or crispy you desire the top.
  7. Remove from the oven. Remove from the pan and transfer to a wire rack to cool for about 15 minutes. Remove the parchment paper, and allow to cool completely on the wire rack.
  8. Transfer to a cutting board and slice into nice squares. (I used a  7-1/2x1-1/2-inch pan and cut mine into nine 2-1/2x2-/1/2-inch squares. Freeze whatever you will not consume within a couple of days. Store others on the countertop for up to three days.


*I substituted 1 package (approximately 1/4 cup) of Qia Superseeds & Grains Gluten Free Oatmeal which contains mostly rolled oats, buckwheat groats, chia seeds, rolled amaranth, hemp seeds, sorghum flour, rolled quinoa. Made in a facility that uses milk, tree nuts, and soy. You can use flakes and seeds you enjoy such as more gluten free oats, buckwheat flakes (Bob's Red Mill Gluten Free Creamy Hot Cereal), quinoa flakes (Ancient Harvest Quinoa Hot Cereal Flakes) and more, 1/2 teaspoon chia seeds, etc. Hemp seeds are packed with protein (double the amount of chia seeds), which I enjoy.

** One Degree Organic Foods Veganic Sprouted Brown Rice Cacao Crisps is certified gluten free in Canada. It is made in a facility that uses soy, tree nuts, and dairy. You can also use Nature's Path Crispy Brown Rice Cereal which is made in a facility that contains soy and nuts.

***I am definitely going to use 1 cup of crispy rice cereal next time, Of course, this will make large bars. However, I really enjoy crunchy food as in Nestle Crunch candy bars (not gluten free) that I used to eat, which can be replaced with Enjoy Life Rice Milk Crunch Bars.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.