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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

  1. 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.
  2. 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.
  3. In the bowl of an electric mixer, blend the filling ingredients until creamy and fluffy.
  4. Remove the crust from the refrigerator and pour the filling over the crust, then place in the freezer.
  5. Melt the chocolate and coconut oil in a double boiler on medium-low heat. Once the chocolate has melted completely, remove from heat.
  6. Remove the bars from the freezer and pour the melted chocolate mixture on top, spreading it evenly with a spatula.
  7. 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.