Coffee Cream Bars

• Produce

  • 3 tbsp Cacao powder
  • 1 cup Dates

• Canned Goods

  • 1 14oz canned coconut cream, canned

• Condiments

  • 6 tbsp Maple syrup

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Drinks

  • 4 tsp Instant coffee granule

• Liquids

  • 2 tbsp Water

• Other

  • 2 tbsp Kahlua or baileys, optional, note baileys is not vegan

Found on eatgood4life.com

Description

Ingredients

• 1 cup raw cashews
• 1 cup dates
• 2 tsp instant coffee granules
• 2 tbsp water, optional, only if the crust doesnt come toghether
• 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
• 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 unbleached parchment paper. Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. I freeze mine for at least 45 minutes before I pour the topping over it. 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.