Chocolate Espresso Power Bars

1-1/2 cups pecans, lightly toasted
1/4 cup cocoa powder
2 teaspoons organic decaf espresso, finely ground
10 large medjool dates, pitted
1 tablespoon vanilla extract
10 drops stevia
1 tablespoon agave nectar

1. Blend pecans, cocoa, and espresso in food processor until finely ground.
   
2. Add pitted dates and process until blended into dry ingredients.
   
3. Process in vanilla, stevia, and agave until well combined.
   
4. Press mixture into an 8x8 inch pyrex dish. (Add a little water if your batter is crumbly when handling.)
   
5. Freeze for 2 hours. Then cut into squares.

Source: Elana's Pantry