Salted Caramel Espresso Bars
I don't want to ramble on too much.. because after making these bad boys, I COULD GO ON AND ON about how they are seriously bites of heaven. I don't know about you guys, but waking up each morning and enjoying an americano with a touch of steamed coconut milk is the best start to my day. I thoroughly enjoy the flavors of espresso, I don't just do it for the caffeine - Shocking, I know. Earlier this week, the weather took a turn for the worst. I am in Seattle, so I guess it makes sense that it's almost October and the rainy days have begun. I suddenly got those cozy, fall feels and a coffee sounded delightful.. However, let's be real.. I was way too lazy to drive to get one. So I decided I'd whip up a little treat, with my americano as the inspiration.
Salted caramel is such an iconic fall flavor - especially around local coffee shops and cafes. So what better thing to pair with regular ol' espresso? Bada-boom, these bad boys came about and they are AMAZING. Not too sweet, just the right hint of caramel, a little chocolate, the most dreamy touch of espresso.. I told you I could go on. The nice thing about these guys is that minimal ingredients are required and they're probably ingredients most of you have on hand! Soooo if you're going to take anything from social media today.. make it be this recipe!
Ingredients:
Salted Caramel Sauce:
3/4 cup canned coconut milk (the thick part)
1/4 cup coconut sugar
1/2 tsp sea salt
1 tsp vanilla extract
Bring to a boil over medium-high heat. Reduce to simmer & stir until it thickens.
Crust:
1 cup walnuts
1/2 cup unsweetened shredded coconut
2 tsp maple syrup (or stevia or liquid sweetener of choice)
1/2 tsp cinnamon
Blend in food processor or with immersion blender until sticky dough forms. Press into the bottom of an 8in square pan.
Espresso Layer:
1 cup soaked cashews
1/4 cup coconut cream from top of can
1/4 cup cold brew
2 Tbsp maple syrup
Blend until smooth. Spread evenly over crust and place in freezer to set.
Mocha Layer:
1 Cup soaked cashews
2 tbsp raw cacao powder
1/4 cup coconut milk from can
2 tbsp maple syrup
cacao nibs (optional but adds a nice crunch)
Blend until smooth. Spread evenly over set espresso layer. Place back in freezer.
Salted Caramel Layer:
Salted caramel from first step
1 cup soaked cashews
little coconut milk to get consistency right
1 tsp vanilla
Blend until smooth. Pour over mocha layer and set in fridge/freezer to set. Feel free to top these bad boys with whatever your heart desires! I did a little chocolate drizzle & chopped hazelnuts & it gave it the most lovely crunch! Make sure if you make these to share them on social media with #danishealthyeats . Have a great day loves!
