Mocha Dream Bars Recipe
By Hot For Food
🔪Prep Time: 30 minutes
1 C raw almonds
8 pitted medjool dates
2 tbsp raw cacao powder
1 tbsp melted coconut oil
1/2 tsp sea salt
1 1/2 C raw cashews, soaked for 20 minutes in hot water
2 tsp instant espresso powder
1/4 cup warm water
1/3 C maple syrup
1 1/4 C coconut cream*
1/3 C melted coconut oil
1/2 C raw cacao powder
1/4 C maple syrup
1 tsp vanilla extract
1Place the raw almonds in a food processor and pulse until a fine crumb consistency is formed. Add in the remaining crust ingredients and pulse until a sticky dough forms that can be pinched together and still has visible pieces of almonds in it. If your dates are a little hard, you can soak them in warm water for 5 to 10 minutes. Drain from the water and pat dry before adding to the food processor.
2Line a 8” x 8” pan with parchment paper and dump out the crust mixture evenly in the pan. Press the crust in an even layer on the bottom and out to the edges of the pan. Place in the freezer while you make the filling.
3Drain and rinse the cashews from the soaking water and place in a high-powered blender.
4Dissolve the espresso powder in 1/4 cup of warm water. Then add to the high-powered blender along with the maple syrup and coconut cream. *Ensure you refrigerate 2 cans of full-fat coconut milk overnight so that the thick cream separates to the top of the can. Alternatively, if you can find cans that are entirely coconut cream that’s even better!
5Blend the filling on high until very smooth. Pour this mixture on top of the crust in the pan and freeze for at least 2 hours.
6After freezing, prepare the chocolate topping by melting coconut oil with raw cacao, maple syrup, and vanilla extract in a small sauce pan over low heat. Once just melted, remove the sauce pan from the heat and whisk until very smooth. Immediately pour this on top of the now frozen mocha cream layer. Let this freeze for another 20 to 30 minutes before removing and slicing into bars. You can also leave this in the freezer for longer until ready to serve.
7Let the pan sit out at room temperature for about 10 minutes before lifting the solid piece out from the pan with the edges of parchment paper. Cut into bars while it’s still fairly solid, then allow the bars to sit at room temperature for another 10 minutes before serving to get a perfect ice cream consistency.
8Peel the paper from the edges at the bottom of the whole slab. Then using a sharp knife, cut the whole slab in half down the middle and then cut bars or squares across each half. Store any extra bars in the freezer in a container between layers of parchment paper, they will melt fairly quickly.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.