Please Fave the Original Submission: click here

Time to have a bit of coffee with !

******************************

Coffee, chocolate, and bite sized? BE STILL MY GROWLING TUMMY! While these take a bit to make, it's worth it to me and of course those that DEVOURED them. *le sigh* I'm never going to get to eat more than one or two bites of whatever I cook. Heh. I made these with Kahlua, but I'm sure that Bailey's will be just as good.

Please note, that if you use Bailey's this will no longer be vegan!


INGREDIENTS:

Crust

1 cup raw cashews
1 cup dates
2 tsp instant coffee granules
2 tbsp water, optional, only if the crust doesn't come together

Filling

1 14oz canned coconut cream
2 tsp instant coffee granules
3-4 tbsp maple syrup
2 tbsp Kahlua or Baileys, optional, note Baileys is not vegan

Topping

3 tbsp coconut oil, melted
3 tbsp cacao powder
3 tbsp maple syrup

DIRECTIONS:

Place the crust ingredients in your food processor and pulse until combine or until the mixture is coming together. With a spatula press evenly into the bottom of a 8x8-inch square baking pan previously lined with parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. If solid, melt the coconut in the microwave. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.

Freeze bars until firm. To serve, let the bars thaw at room temperature for 10-15 minutes and cut as desired.

COOOOFFFFFEEEEE!!!

******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being

This recipe also contains alcohol, please enjoy and use it in your dish responsibly!