Salted Caramel Espresso Bars

Trust me when I say you NEED these Salted Caramel Espresso Bars in your life!! I mean look at those sexy creamy layers of deliciousness. They have a fabulous cacao crust, a decadent espresso layer, and a delightful salted caramel layer topped with a drizzle of chocolate and sea salt flakes. If you are a fan of coffee then you will absolutely love this recipe! It is also dairy, grain, gluten, and refined sugar free but you couldn’t tell!

Why you will love these salted caramel espresso bars

Not only are these bars decadent, but they are also a healthier dessert option! These bars are made with whole food ingredients like nut butters, cacao powder, almond and coconut flour, maple syrup, and an espresso collagen protein.

These salted caramel espresso bars are definitely a coffee lovers dream! They are more blood sugar balanced because they contain a balance of healthy fats, protein, and some fiber which means no crazy sugar crash later in the day. You can pair them with your morning latte or enjoy them as an afternoon pick me up!

What you will need

For the Cacao Crust:

• 2/3 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp cacao powder
• 1/4 cup melted coconut oil
• 2 tbsp nut milk

For the Espresso Layer:

• 1 cup creamy almond butter
• 4 scoops espresso flavored collagen or protein powder(can sub 4 tbsp instant coffee powder with 1 tbsp hot water).
• 1 tsp melted coconut oil
• 2 tbsp coconut flour
• 2 tbsp nut milk
• 1 tbsp cacao powder
• 1/4 cup maple syrup or monk fruit to sweeten

For the Salted Caramel Layer:

• 1/2 cup creamy roasted cashew butter
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/4 tsp salt

How to make the salted caramel espresso bars

First, mix all your crust ingredients together in a bowl and then press into a parchment paper lined loaf pan(I used a silicone one, which is way easier). Then, mix all your espresso layer ingredients in a bowl, and then smooth over top of the crust layer with a spatula.

Set the loaf pan in the freezer for 30 mins so it can solidify some. Using a food processor or mixer, blend together your cashew butter, coconut cream, and maple syrup for the caramel layer. Take the loaf pan out or the freezer and pour the caramel layer on top and smooth out evenly.

Place the loaf pan in the freezer for 30 mins, then carefully take the dessert out of the loaf pan. Cut into squares and then drizzle some chocolate on top along with some sea salt flakes and enjoy!

Store them in the fridge for up to 2 weeks or freeze them for longer.

Other recipes you will enjoy

Banana Chip Mocha Muffins

Coffee Crunch Yogurt Bark

Chocolate Espresso Zucchini Bread