Here we are headed into the end of September. I can barely believe it.
For those of you who follow me on Instagram you will know that I am personally shocked that I do not have a baby yet. I am well overdue and considering I thought I would go early I am very surprised.
My kitchen creativity hasn’t been great over the last few weeks as my focus has been on just eating plain foods and getting through this last uncomfortable phase.
I did, however, find time to create these coffee-inspired slices for my sweet hubby. The bottom layer of these bars is a dark, rich chocolate.
The cheesecake layer is like a light latte.
The chocolate drizzle is a dark chocolate espresso flavored ganache.
The combination is sweet, earthy and delicious. If you love coffee you will enjoy these bars.
Lately I have been thinking about drinking coffee again. I stopped drinking coffee in 2012 for a variety of health reasons (you can read about my experiences in the links below) but there is something I miss about the ritual. I don’t know if these are real cravings or the end of pregnancy talking but it is something I have been thinking about.
This recipe is super easy to make and tastes amazing. I highly recommend it.
This recipe is vegan, gluten free, dairy free, no bake, high fiber and made with all natural ingredients.
Why I stopped drinking coffee and my experiences:
- Is Coffee Bad for Me?
- The truth about shrinking your waist?
- Weight loss plateaus are bull (kinda) PART 1.
- The 10 Day Coffee Detox
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Ingredients:
- 1 Cup Slivered Almonds
- 1/2 Cup Pitted Super Soft Medjool Dates
- 1/2 Cup Unsweetened Shredded Coconut (Or oats if you prefer)
- 1/4 Cup Cocoa Powder
- Dash of Salt
- 1/4 Cup Coconut Oil
- 1 Cup Soaked Cashews (for 3 hours and drained)
- 3 Tbsp Maple Syrup
- ½ Cup Coconut Cream (Pre-refridgerated – thick consistency)
- 1 Tsp Instant Coffee
- 1/2 Tsp Vanilla Extract
- 1/2 Cup Cocoa Powder
- 1/2 Cup Coconut Oil
- 1/4 Cup Maple Syrup
- ½ Tsp Instant Coffee (*Not necessary but if you enjoy the coffee flavor it adds more depth)
Directions:
- Place all cream layer ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
- Place into a bowl and place in the fridge.
- Place all chocolate topping ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
- Place into a bowl and set aside on the counter.
- Place crust ingredients into your food processor and blend until dough-like. (pulsing)
- Set aside.
- Place the crust mixture into an 8×8 silicone baking pan or a loaf pan (for thicker squares). *Tip the malleable??? baking pan makes removal easier. You can also us a glass dish but line with parchment for easy removal)
- Press down and even out the crust to cover the bottom of your pan.
- With a fresh spatula top crust layer with your mocha cream layer. Spread out evenly. (* I smack the pan down on the counter a couple of times to let out any air bubbles)
- Cover baking dish and place in the freezer for 3-4 hours.
- Top cream layer with your chocolate layer. You can drizzle this chocolate or completely cover the top. (you will have extra of this layer so use as much or as little as you would like. You can make chocolates with the rest if you wish by placing this in the freezer or fridge for a an hour or so).
- Cut into squares and serve!
- *Tip – Store Bars in the freezer in a sealed tight container.
DAMY Members – 1-2 Servings of this recipe is a great treat option.
All content and photography of damyhealth.com is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from damyhealth.com.
Trackbacks/Pingbacks