AuthorgoodnesswithgFor the crust, add Nutsola (or granola) and coconut oil to a food processor. Pulse until well-combined.
Pour into an 8x8 baking dish, and press into an even layer.
Place in the freezer while making creamy mocha layer.
To a high speed blender or food processor, add drained cashews, coconut cream, cacao powder, ground coffee, maple syrup, vanilla extract and salt. Mix until well-combined and creamy.
Pour mixture on top of crust, using a spatula to smooth it into an even layer.
Sprinkle with slivered almonds, and place the tray back into the freezer for 3-4 hours to set up.
For the chocolate drizzle, melt chocolate, coconut oil and coffee grounds together in the microwave or on the stove top.
Option: cut into 16 bars, then drizzle the chocolate over the top of each, OR pour an even chocolate layer on top before cutting into 16 squares.
Store extras in an air-tight container in the freezer, as they quickly soften at room temperature.
Enjoy!
Ingredients
Directions
For the crust, add Nutsola (or granola) and coconut oil to a food processor. Pulse until well-combined.
Pour into an 8x8 baking dish, and press into an even layer.
Place in the freezer while making creamy mocha layer.
To a high speed blender or food processor, add drained cashews, coconut cream, cacao powder, ground coffee, maple syrup, vanilla extract and salt. Mix until well-combined and creamy.
Pour mixture on top of crust, using a spatula to smooth it into an even layer.
Sprinkle with slivered almonds, and place the tray back into the freezer for 3-4 hours to set up.
For the chocolate drizzle, melt chocolate, coconut oil and coffee grounds together in the microwave or on the stove top.
Option: cut into 16 bars, then drizzle the chocolate over the top of each, OR pour an even chocolate layer on top before cutting into 16 squares.
Store extras in an air-tight container in the freezer, as they quickly soften at room temperature.
Enjoy!
Leave a Reply