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Tuesday, 21 May 2019

No-bake coffee mocha bars recipe | Ft Natures Charm

Vegan, RAW, no-bake, gluten-free, wheat-free, natural sugars.

I present to you some of the most moorish, delicious and guilt-free cheesecake bars you will drool over! 
Did I mention- this dessert is no-bake too- yay!
A nutty base, creamy coffee cashew cheesecake filling, topped with a layer of silky smooth chocolate ganache, topped with chocolate fudge sauce, grated chocolate and coffee beans!

This recipe is a paid collaboration with Natures Charm.
I decorated these coffee bars with Natures Charm 'Chocolate fudge sauce'.
This sauce is incredible. It's good on anything and everything!

Natures Charm products are vegan, soy-free, dairy-free and gluten-free. Their products range from sauces, condensed coconut milk, coconut whipped cream, evaporated coconut milk etc...
Their dessert sauce range includes:
-Coconut caramel sauce
-Salted caramel sauce 
-Chocolate fudge sauce
-Butterscotch sauce
-Matcha sauce
These cheesecake bars are quick & easy to make, and taste incredible! They're simple, yet flavoursome desserts for any occasion.
If you love chocolate and need to give these a go!

Preparation- Overnight
Freezing time- Approximately 3 hours
Serves- 10 
Level- Easy

Ingredients for the base
-8 medjool dates (de-stoned)
-100g flaked almonds
-50g of gluten-free oats
-50g of walnuts
-Pinch of salt

Ingredients for the filling
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-100ml of brewed coffee (I used 2 shots of espresso)
-1 teaspoon of vanilla extract
-85g of coconut Oil (melted)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Ingredients for the ganache
-1 can of coconut milk (Cream only)
-100g of dairy-free chocolate
-Chocolate fudge sauce

To make the base
Step 1- Line a baking tin with greaseproof paper.

Step 2- De-stone the medjool dates and place them into a food processor, along with the almonds, oats, walnuts and salt.

Step 3- Whiz up the base mixture until ground (but not fully ground as it's nice to have a textured/nutty base)

Step 4- Press the mixture into your lined baking tray. 
Pop the tray into the freezer whilst you make the cheesecake layer!

To make the cheesecake layer
Step 1- Drain the water from the cashew nuts and place the nuts into a food processor, along with the maple syrup, coffee, vanilla extract and melted coconut oil.

Step 2- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until it's a thick & creamy paste.
This will take around 5-8 minutes on high.

Step 3- Pour the cheesecake mixture onto the base and even out with a spoon, then pop the tray back into the freezer to set.
This will take around 2-3 hours.

To make the ganache
Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

Step 2- Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.

Step 3- Place the dark chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.

Step 4- Pour the ganache onto the cheesecake layer.
Pop back into the freezer until the cheesecake has fully set.

Step 5- Once the cheesecake has set, remove from the tin and slice into bars.

To serve, defrost the cheesecake bars for around 1-2 hours or until fully defrosted!
Keep in the fridge and enjoy within a few days.


Shop the whole 'Natures Charm' range here.
 A huge thank you to Natures Charm for collabing on this recipe with me!

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