Coffee adds a delicious twist to the classic caramel millionaire bars in this recipe Daily Nourishing Vegan The cookbook is full of mocha flavor, and every bite of this plant-based dessert will melt in your mouth.
do you want:
For the crust:
1¼ cups rolled oats
Half a cup of ground almonds
½ cup pecans
1 tablespoon ground coffee
1 tablespoon of cocoa powder
¼ cup cashew or almond butter
3 tablespoons coconut oil, melted
2 tablespoons maple syrup
¼ teaspoon salt
For the caramel:
½ cup cashew or almond butter
¼ cup plus 2 tablespoons maple syrup
¼ cup plus 1 tablespoon melted coconut oil
1 teaspoon of instant coffee dissolved in 1 teaspoon of hot water
¼ teaspoon salt
For the topping:
3 ounces vegan chocolate, chopped
coffee beans
Cocoa beans
Flaky salt
what do you do:
- Line a loaf pan with parchment paper. For the base, in a food processor, add the oats, almonds, pecans and coffee and pulses to a fine meal. Pour into a medium mixing bowl and add cocoa powder, cashew butter, melted coconut oil, maple syrup and salt. Stir until a sticky mixture forms that holds together when pressed.
- Pour into prepared pan and press down firmly to create an even base layer. Chill in the fridge.
- For the caramel, in a small bowl, add all the ingredients. Stir until smooth. Pour over the base layer and chill in the refrigerator for 1 hour, or until set and firm to the touch.
- Remove from pan and cut into ten bars or squares using a warm, sharp knife. Refrigerate again.
- For the topping, line a baking tray with parchment paper. In a double boiler, melt the chocolate. One by one, dip each caramel slice into the chocolate and place on the tray. Sprinkle with coffee beans, cacao nibs and flaky salt. Set in refrigerator for 10 minutes or until chocolate hardens.