Cashew Butter Mocha Dream Slice

These are a DREAM. As a coffee enthusiast, to say I am obsessed with espresso flavored desserts would be an understatement. I just cannot resist them. I realized I haven’t dabbled with them, too much, and needed to start! These bars are quick, no-bake, only require a handful of ingredients, and are incredibly decadent. You would have no idea they were made using whole food ingredients and healthier than your typical treat. If you are not a coffee fan, DO NOT FRET. Just simply leave the espresso out! They will still taste INCREDIBLE.

I love that these are so versatile. For the mocha filling, I used JEM Organics Coffee Cashew Almond Butter. This gave such an amazing flavor to the bars, but you can feel free to swap it out for whatever you may have on hand. Peanut butter, regular cashew butter, and even almond butter are all great subs. However, if you are interested in trying out the Coffee Cashew Almond Butter, JEM offers Danis Healthy Eats readers an exclusive 20% off discount with DANI20 if you’d like to check them out!

These come together SO Quickly and you only need one bowl, a hand mixer, and a freezer! The crust is made by simply combining all the ingredients until a dough forms. We press that into our prepared pan and then work on the filling. Giving the bowl a quick rinse, we combine the filling ingredients together. Using a hand mixer, we whip the mixture until it’s nice and thick and all the ingredients are fully combined. We spread that over the crust and then melt the chocolate topping ingredients together. Spread that evenly over the filling and pop it in the freezer. Done and dusted! I hope you guys love these as much as we do! Be sure to tag me @danishealthyeats on instagram if you give them a go!

Peanut Butter Mocha Cream Slice

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Dani's Healthy Eats | 02-24-20

• prep time: 5 min
  
  
• Set time: 1hr
  
  
• total time: 1 hr 5 min
  
  
  Servings: 8-16 slices (depending on pan size)
  
  
  Ingredients:
  
  
• For the Crust:
  3 tbsp cacao powder
  2 tbsp melted coconut oil
  2 tbsp applesauce (can sub more oil or nut milk)
  1/2 cup coconut flour
  1/2 cup almond flour
  Pinch of sea salt
  3 tbsp maple syrup
  
  For the filling:
  2 cups coconut cream
  1 tbsp instant espresso powder (Can omit)
  3 tbsp JEM Coffee Cashew Almond Butter
  1/4 cup maple syrup
  1 tsp vanilla
  Pinch of sea salt
  
  For the chocolate topping:
  1 chocolate bar of choice
  1 tbsp coconut oil
  1 tbsp nut butter
  1 tsp instant espresso powder (Can omit)
  
  Instructions:
  
  
• Combine all filling ingredients in a large bowl, mixing until a dough forms. If your dough is too try, add another tbsp of applesauce or nut milk, until you reach a good consistancy. Press into a lined baking pan. The size of your pan will decide the thickness of your bars. I used a loaf pan.
  
• Combine all the filling ingredients in a large bowl. With a hand or stand mixer, whip the mixture until thick, smooth, and all ingredients are incorporated fully. Spread over the base layer.
  
• Melt the chocolate, coconut oil, and peanut butter together until smooth. Pour evenly over the peanut butter filling layer.
  
• Place in the freezer until set. Remove, cut into slices, and enjoy! I prefer these from the fridge, but they are delicious in the freezer as well.