Are you craving a decadent dessert without the guilt? Look no further than these Vegan No-Bake Chocolate Espresso Caramel Bars. Packed with rich flavors and wholesome ingredients, this recipe is a delight for both your taste buds and your conscience.
### Ingredients:
- 1 cup pitted dates, soaked in warm water for 15 minutes and drained
- 1 cup raw almonds
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- 1 tablespoon espresso powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
### For the Caramel Layer:
- 1 cup pitted dates, soaked in warm water for 15 minutes and drained
- 1/4 cup almond butter
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- Pinch of salt
### For the Chocolate Topping:
- 1/2 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
### Instructions:
1. **Prepare the Base:**
- In a food processor, combine soaked dates, almonds, cocoa powder, maple syrup, espresso powder, vanilla extract, and a pinch of salt.
- Pulse the mixture until it forms a sticky dough-like consistency.
- Press the mixture evenly into the bottom of an 8x8 inch baking dish lined with parchment paper. Place it in the freezer while you prepare the caramel layer.
2. **Make the Caramel Layer:**
- In the same food processor (no need to wash it), combine soaked dates, almond butter, melted coconut oil, maple syrup, and a pinch of salt.
- Blend until smooth and creamy, scraping down the sides of the food processor as needed.
- Spread the caramel layer evenly over the chilled chocolate base. Return the dish to the freezer while you prepare the chocolate topping.
3. **Prepare the Chocolate Topping:**
- In a microwave-safe bowl, combine dairy-free chocolate chips and coconut oil.
- Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Pour the melted chocolate over the caramel layer and spread it evenly with a spatula.
4. **Chill and Serve:**
- Place the dish back in the freezer for at least 1 hour, or until the chocolate topping is set.
- Once set, remove the bars from the dish using the parchment paper overhang and place them on a cutting board.
- Slice into bars using a sharp knife. For clean cuts, you can run the knife under hot water and dry it between cuts.
- Serve chilled and enjoy the rich, indulgent flavors guilt-free!
### Tips:
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- Feel free to customize the recipe by adding chopped nuts, shredded coconut, or a sprinkle of sea salt on top of the chocolate layer.
- For an extra caffeine boost, you can increase the amount of espresso powder in the base or sprinkle some on top before serving.
With its luscious layers of chocolate, espresso, and caramel, these Vegan No-Bake Chocolate Espresso Caramel Bars are sure to become a favorite dessert in your household. Indulge in every bite knowing that you're treating yourself to a delicious and nourishing treat!
