Easy Coffee & Caramel Cream Bars



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Easy Coffee & Caramel Cream Bars


  • Preparation- Overnight Freezing time- 2 hours Makes- Approximately 10
  • Ingredients for the base
  • 200g of dairy-free dark chocolate
  • 100g of brown rice crispies Ingredients for the filling
  • 2 cans of coconut cream (Cream only)
  • 3 teaspoons of coffee powder (I use espresso)
  • 1/2 a teaspoon of cacao powder
  • 1 teaspoon of maple syrup
  • 1 tablespoon of coconut oil (melted)


  1. Vegan Caramel sauce …
  2. To make the base, line a square baking tin with greaseproof paper.
  3. Melt the chocolate.
  4. Place the rice crispies into a heatproof bowl and pour in the melted chocolate, stir until fully combined.
  5. Pour and level the mixture into the lined tin then pop into the freezer to set.
  6. To make the filling, in a bowl using a balloon whisk, whisk the coconut cream until light and fluffy.
  7. Add in the coffee powder, cacao powder, maple syrup and cooled melted coconut oil then whizz up to combine.
  8. Smooth over the base, drizzle and swirl on some of the caramel sauce and pop back into the freezer to set. This will take around 1-2 hours.
  9. Once set, defrost, slice into bars and serve with more caramel sauce and coffee beans (optional) Store in a sealed container in the fridge.
  10. Best enjoyed within a few days of making.




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