Easy coffee & caramel cream bars recipe

Vegan, gluten-free, quick & easy

Coffee fans, where you at?!

A rich, dark chocolate base, topped with a layer of coffee cream, coconut cream peaks, homemade caramel sauce and espresso beans. Doesn’t this sound like heaven?!

A mix of delicious textures with a silky smooth cream topping and a crispy base. A must if you’re a coffee fan (or love tasty desserts/snacks)!

These bars are quick & simple to make, taste scrumptious and are a perfect little ‘pick me up’!!!

They are topped with my divine 3 ingredient homemade caramel sauce which is so good! Click here to get the recipe.

Preparation- Overnight

Freezing time- 2 hours

Makes- Approximately 10 

Level- Easy

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Ingredients for the base

-200g of dairy-free dark chocolate 

-100g of brown rice crispies 

Ingredients for the filling

-2 cans of coconut cream (Cream only)

-3 teaspoons of coffee powder (I use espresso)

-1/2 a teaspoon of cacao powder

-1 teaspoon of maple syrup

-1 tablespoon of coconut oil (melted)

-Caramel sauce (Get my recipe here)

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To make the base

Step 1- Line a square baking tin with greaseproof paper.

Step 2- Melt the chocolate.

Step 3- Place the rice crispies into a heatproof bowl and pour in the melted chocolate, stir until fully combined.

Step 4- Pour and level the mixture into the lined tin then pop into the freezer to set.

To make the filling

Step 1- In a bowl using a balloon whisk, whisk the coconut cream until light and fluffy.

Step 2- Add in the coffee powder, cacao powder, maple syrup and cooled melted coconut oil then whizz up to combine. 

Step 3- Smooth over the base, drizzle and swirl on some of the caramel sauce and pop back into the freezer to set.

This will take around 1-2 hours.

Once set, defrost, slice into bars and serve with more caramel sauce and coffee beans (optional)

Store in a sealed container in the fridge.

Best enjoyed within a few days of making.

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Holly Jade