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!
Equipment
- 1 loaf pan
Ingredients
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
Toppings: 1/4 cup melted chocolate and some sea salt flakes.
Instructions
- 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).
- 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.
- 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!
Notes
Store the salted caramel espresso bars in the fridge for up to 2 weeks.