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Vegan Espresso Bars

Updated: May 11, 2021

I created this recipe in the summer when I was sipping on hot coffee, in 37 degree Kelowna, BC weather. It didn’t make sense. But this recipe, did. It’s the perfect amount of strong coffee flavour, maple syrup and creaminess. The best part is that it’s kept frozen in the freezer so you can enjoy it just like you would with an ice-cream sandwich!

Here’s the recipe: Ingredients | Bottom layer: 1 cup almonds 7 dates 2 tbsp @giddyyoyo raw cacao 1 tbsp coconut oil 1/3 tsp @giddyyoyo mountain salt Filling: 1 1/3 cup soaked cashews 1/4 cup of strong coffee (add in an extra tsp to coffee maker/French press) 1 1/3 cup @chasorganics coconut CREAM. Top layer: 1/3 cup coconut oil 1/2 cup cacao powder 1/4 maple syrup 1/2 tsp @giddyyoyo vanilla bean Method: 1.Soak dates in hot water for a few minutes. Add all bottom layer ingredients into a processor and pulse until it becomes a sticky consistency. 2.Place into the bottom of a glass dish or pan (I used a loaf pan). Make sure to line the pan with parchment paper. Place in freezer for 30 minutes. 3.Drain soaked cashews. Place all ingredients into the blender and blend on medium speed. I used my mamas @vitamixca | Place the filling on top of the bottom layer and freeze for at least one hour. 4.In a double boiler, melt the top layer ingredients on low until well combined. Once it has cooled down a little, add it to the top of the filling. 5.Let it freezer for a few hours until it becomes perfect to eat! I hope you enjoy this recipe as much as I did!


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