These Vegan Chocolate Mocha Bars are the perfect combination of coffee and chocolate. These gluten-free bars with a delicate soufflé-like filling will not leave you indifferent. I recently made Mocha Cheesecake and today I decided to turn the cheesecake filling into bars. True, the cooking process took a little longer than usual. But the result is worth it.
Coffee Bar Ingredients
To make Chocolate Mocha Bars you need seven ingredients. These are cashew nuts, coconut milk, vanilla extract, coconut oil, coconut sugar, strong coffee and dark chocolate.
Before preparing the dessert, soak cashews in cold water for 8 hours or overnight. Coconut sugar can be replaced with maple syrup. By the way, the bars turned out not very sweet. After grinding the filling, taste it. If you like it sweeter add a little sugar.
It is advisable to make coffee from grains. In extreme cases, use instant. The most important thing is that you personally like the coffee. And at the end of the description of the ingredients, a few words about chocolate. The quality of the chocolate plays an important role in the dessert. Do you want delicious chocolate? Make it yourself. I have a recipe for homemade chocolate on my website.
How to Make Vegan Chocolate Mocha Bars
First you need to prepare the form. Place parchment on the bottom and sides. Then we take out the blender and start preparing the filling.
Place soaked cashews, coconut milk, refined coconut oil, vanilla extract, coconut sugar and strong coffee in a blender jar. Grind everything until smooth. Then pour the filling into the pan on the parchment paper. Place the filling in the freezer for 4 to 5 hours until set. When the filling has hardened, remove it from the mold and cut it into portions. I got 12 bars. Place the bar preparations in the freezer while you melt the chocolate.
Melt the chocolate in the microwave or double boiler. Be sure to temper the chocolate. You will find how to do this in the recipe card. Otherwise it will melt in your hands. Next, dip each bar in chocolate and place on parchment paper. Place the bars in the refrigerator for 1 hour to set the chocolate.
Store the chocolate bars in a tightly sealed container in the refrigerator for 3 days. For long-term storage, place the dessert in the freezer.
Make Vegan Chocolate Mocha Bars and write down your impressions. I’m interested in your opinion. Share the recipe with your friends.
Enjoy!
Be healthy and love yourself!
Vegan Chocolate Mocha Bars (Gluten-Free)
Course: Gluten free, Vegan12
servings15
minutes5
hours30
minutes490
kcalIngredients
1 cup (150g / 5.3oz) cashews, soaked
1/4 cup (60g / 2.1oz) refined coconut oil, melted
1/4 cup (60g / 2.1oz) coconut milk
3 tablespoons (45g / 1.6oz) strong coffee
2 tablespoons (30g / 1.1oz) coconut sugar
1 teaspoon vanilla extract
150g / 5.3oz dark chocolate
Instructions
- In a blender, puree soaked cashews, coconut milk, refined coconut oil, vanilla extract, coconut sugar and strong coffee until smooth.
- Pour the filling onto the parchment paper into the pan. Place the filling in the freezer for 4 to 5 hours until set. Cut the frozen filling into portions and place in the freezer while you prepare the chocolate.
- Melt the chocolate in the microwave or double boiler. Temper the chocolate.
- Dip each bar in chocolate and place on parchment paper. Place the bars in the refrigerator for 1 hour to set the chocolate.
Recipe Video
Notes
- Cup 250 ml, tablespoon 15 ml, 1 teaspoon 5 ml.
- Form 10 x 15 cm / 4 x 6 inch and parchment paper.
- Soak cashew nuts for 8 hours or overnight before cooking. Change the water periodically.
- Tempering chocolate: Heat the chocolate to 45°C / 110°F. Try not to overheat the chocolate. Then cool the chocolate to 27°C / 80°F, stirring constantly with a silicone spatula.
- Store Chocolate Mocha Bars in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
