Vegan, gluten-free, quick & easy
Coffee fans, where you at?!
A rich, dark chocolate base, topped with a layer of coffee cream, coconut cream peaks, homemade caramel sauce and espresso beans. Doesn’t this sound like heaven?!
These bars are quick & simple to make, taste scrumptious and are a perfect little ‘pick me up’!!!
They are topped with my divine 3 ingredient homemade caramel sauce which is so good! Click here to get the recipe.
Freezing time- 2 hours
Makes- Approximately 10
Ingredients for the base
-200g of dairy-free dark chocolate
-100g of brown rice crispies
Ingredients for the filling
-2 cans of coconut cream (Cream only)
-3 teaspoons of coffee powder (I use espresso)
-1/2 a teaspoon of cacao powder
-1 teaspoon of maple syrup
-1 tablespoon of coconut oil (melted)
-Caramel sauce (Get my recipe here)
To make the base
Step 1- Line a square baking tin with greaseproof paper.
Step 2- Melt the chocolate.
Step 3- Place the rice crispies into a heatproof bowl and pour in the melted chocolate, stir until fully combined.
Step 4- Pour and level the mixture into the lined tin then pop into the freezer to set.
To make the filling
Step 1- In a bowl using a balloon whisk, whisk the coconut cream until light and fluffy.
Step 2- Add in the coffee powder, cacao powder, maple syrup and cooled melted coconut oil then whizz up to combine.
Step 3- Smooth over the base, drizzle and swirl on some of the caramel sauce and pop back into the freezer to set.
This will take around 1-2 hours.
Once set, defrost, slice into bars and serve with more caramel sauce and coffee beans (optional)
Store in a sealed container in the fridge.
Best enjoyed within a few days of making.
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