Raw Espresso Coffee Cream Bars
Raw Espresso Coffee Cream Bars
Raw Espresso Coffee Cream Bars |
This
is a food allergy-friendly coffee shop that is free of milk and free of beans
with a combination of chocolate and coffee flavors. This Vegan Bar has an ice
cream texture that is also gluten free with pumpkin seed skin.
Ingredient
Crust
- ⅔ Cup
Date Packaged
- a pinch of salt is optional
- 1 cup pumpkin seeds
- 2 tablespoons of hot water
White
Filling Base
- 1 date paste Tbsp
- 2 cups coconut cream (not milk)
- 4 teaspoons instant espresso powder
Fill
Chocolate Coffee
- 4 teaspoons Dutch cacao powder
- 4Tbsp sticky date
- 4 teaspoons instant espresso powder
Chocolate
Coating
- 2 tablespoons of maple syrup
- ½ teaspoon vanilla
- 4 tablespoons of coconut oil
- 2½ Tbsp Dutch cacao powder
Instructions
Crust
Cut
rough dates with hot water in a food processor until small pieces remain. Add
pumpkin seeds and chop until small pieces are left. Press the mixture into an
8x8 baking sheet coated with baking paper and put it in the freezer.
Base
filling white
Mix
palm paste and coconut cream using a mixer. Separate each piece of stubborn
date paste with a fork. Mix until the paste is added. Reserve ¼th of all white
bases in a small bowl. Cover with plastic until needed. (You can refrigerate
but must be brought back to room temperature before adding to the top filling
coffee)
Fill
Chocolate Coffee
Start
with the remaining white mat in the same bowl. Add 4Tbsp of date palm paste,
chocolate and espresso powder and stir until smooth, mash the dates palm paste.
Pour
the mixture on the base of the frozen crust. Put it back in the freezer for 1-2
hours or until set before adding the next layer.
White
Coating
Apply
the ordered white base evenly to all layers of coffee. Work quickly before the
cream hardens and sets. Place it back in the freezer to set it firmly.
Chocolate
Coating.
Heat
coconut oil, maple syrup, and vanilla in a safe bowl by microwave. Mix in
chocolate and immediately pour over the espresso bar. You have to work quickly
to make the layers even. Place it back in the freezer.
Cut
the bar and enjoy! Store in the freezer until needed.
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