Chilled Coffee Chocolate Coconut Squares (gluten-free)
Craving for coffee? How about coconut or chocolate? These triple-layer coffee chocolate coconut squares are super easy to make – no baking required! Cashews in the crust and coconut cream in the filling make for a gluten-free treat that isn’t hard on the eyes, either.
Ingredients
Crust:
- 1 1/2 cup raw cashews
- 3/4 cup pitted dates
- 2 tsp. instant coffee
- a pinch of salt
- 1 tbsp. water (if mixture is too dry)
Coconut Coffee Filling:
- 1 1/2 cup coconut cream
- 2 tsp. instant coffee
- 1/2 – 1 tsp. liquid stevia
- 2 tbsp. maple syrup
- 1/2 tsp. vanilla
- 2 tbsp. Bailey’s
Chocolate Topping:
- 4 ounces semisweet dark chocolate, chopped
- 3 tbsp. coconut oil, melted
Directions
- Pulse the crust ingredients in a food processor until small crumbs form. If the mixture is too dry, add 1 tablespoon of water at a time.
- Line an 8×8 inch pan with parchment paper. Press the crust mixture firmly into the bottom of the pan and refrigerate while you make the filling.
- In the bowl of an electric mixer, blend the filling ingredients until creamy and fluffy.
- Remove the crust from the refrigerator and pour the filling over the crust, then place in the freezer.
- Melt the chocolate and coconut oil in a double boiler on medium-low heat. Once the chocolate has melted completely, remove from heat.
- Remove the bars from the freezer and pour the melted chocolate mixture on top, spreading it evenly with a spatula.
- Return to the freezer until firm, about 2 hours. When ready to serve, let the bars sit at room temperature for about 15 minutes before cutting into squares.