No-Bake Coffee, Chocolate & Peanut Butter Treats.

Coffee & Chocolate. Probably two of my favourite things so it was about time I combined the two to make a delicious concoction.

BUT. Before you read on, you must know this recipe isn’t a creation I came up with alone and it would be wrong to take all the credit for it. I actually came across this whilst doing the rounds on Instagram and owe @whensweetbecomeshealthy a big hi-five!!

She has absolutely nailed this recipe and I only changed a few elements. I really recommend you check out her page – she is extremely talented!!

Now back to the foodie details.

I loooove how coffee can add such depth and flavour to a recipe which is why I knew it would work a treat with these slices.

So, what can you expect from a slice?

A sticky but slightly crunchy base, layered with smooth PB, finished with a glossy chocolate coating. Crazy good.

The almond extract works wonders with the chocolate and gives it a marzipan-esque element which is probably my favourite part. I opted for smooth peanut butter as I wanted the flaked almonds in the base to take over, but crunchy peanut butter would also work – the more textures the merrier.

Adding the coconut cream to the chocolate was a recipe hack I found whilst searching on Pinterest. Who knew it would add such a level of silkiness!! As soon as I started stirring it in, it immediately started to thicken. GBBO here I come!

They are almost totally raw, (except the coffee) free from gluten, soy and refined sugar. I actually used a tupperware when preparing these (#mealpreplife) but a loaf tin would work too.

As with a lot of no-bake recipes, the worst bit is waiting for them to set. I’ve found that popping them in the freezer really speeds up the process. I love the decorating aspect so the quicker I can get to that bit the better!

I took the tupperware to work and shared with co-workers because I knew I’d end up eating them all! These really are a delicious treat worth sharing.

dEATs below!

Serving Size.

Makes 9 slices.

Ingredients.

Base Layer.

• 100g Pitted Dates
• 30g Free Soul Vegan Chocolate Protein Powder
• 30g Flaked Almonds
• 1 tbsp Espresso Powder
• 1 tsp Almond Extract
• 1 tsp Cacao Powder (hot chocolate powder works too!)
• 20g Coconut Oil

PB Layer.

• 70g Bonanza Smooth Peanut Butter
• 2 tbsp Sugar Free Syrup
• 10g Desiccated Coconut
• 30g Flour

Chocolate Coating.

• 50g Pure Heavenly Dark Chocolate
• 1 tbsp Espresso Powder
• 1 tbsp Sugar Free Syrup
• 2 tbsp Coconut Milk (Light Canned)

Topping/ Drizzle.

• Tahini or Melted PB
• Cacao Nibs

Method.

1. Soak the dates in boiling water for 15 minutes or until soft. until soft, drain and add to blender.
2. Add protein powder, flaked almonds, coffee, almond extract, cacao powder and coconut oil.
3. Blitz until combined.
4. Press firmly into a lined container and pop in the freezer.
5. Mix the peanut butter, syrup, desiccated coconut and flour until smooth.
6. Pour over base and return to the freezer.
7. Melt the chocolate, then stir in coffee, syrup and coconut cream. Stir until it starts to thicken.
8. Pour over and freeze until firm.
9. Slice into 9 equal sized bites, drizzle with tahini and cacao nibs.
10. Enjoy!

If you’re after a few more vegan friendly recipes, why not try these Vegan Pancakes for a delicious breakfast or, Vegan Jammie Dodgers!

Amy xo.