Coffee Cream Bars

The internets are the best, aren’t they? Over the course of the five years I’ve been writing this here blog I’ve met a number of pretty awesome people by way of email introduction, social media, and creepy, creepy internet stalking (just kidding, kind of). I cannot state how crucial browsing the interwebs was when I decided to go vegan back in 2010; I didn’t know any vegans in real life and food blogs helped me figure out what plant-based eating was (I also learned a lot about people’s dogs, children, home renovations, and favorite punk rock bands). There are way more blogs now than there were six years ago and I’m PRETTY HAPPY ABOUT IT because it means I get to internet-meet all kinds of groovy people who love to make fun and exciting food as much as I do. One of these people is Kim Capella, the author of the The Coconut Diaries blog and a spankin’ new cookbook called 30 Under 300, and an all-around cool person I want to be friends with in real life some day!

Coffee Cream Bars

This recipe is from Kim’s book. I am over on her blog today sharing a recipe of my own — click over to The Coconut Diaries for Sun-dried Tomato Pesto Pasta RIGHT MEOW.

Coffee Cream Bars

Serves: 8

  • 160 g pitted dates
  • 1/2 cup raw oats
  • 1/4 cup water
  • 4 frozen bananas (approx. 440 g)
  • 1 TBSP + 1 tsp instant coffee powder
  • 2 oz dark chocolate (dairy free)

1. In a food processor, blend together the pitted dates, raw oats, and water. Be sure to use soft dates; if your dates are hard, soak them in water overnight before blending.

2. Once everything is blended, line a 9×9 dish with saran wrap; this will be helpful later to remove the bars. Press your blended mixture along the inside of the 9×9 dish to create a solid base.

3. Combine the frozen bananas and instant coffee in the food processor. This may take 3-5 minutes to fully blend the bananas; be patient. Once a creamy, thick coffee cream is visible, evenly spread it on top of the base in the 9×9 dish.

4. Melt 2 oz dark chocolate and drizzle it on top of the coffee cream. Freeze for 2 hours or more. Slice into 8 pieces and serve!

Store extra servings in the freezer until eaten.

Nutritional info for 1 serving: 163 calories; 3 g fat, 32 g carbs (3 g fiber), 2 g protein

This recipe is exclusively shared on Veganizzm and can be found in Kim’s healthy-baking cookbook, 30 Under 300. For more recipes just like this, pick up a copy of 30 Under 300, which contains gluten free, sugar free, & vegan recipes all under 300 calories each. Find Kim elsewhere on the internets:

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Coffee Cream Bars
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