Description
Gooey, rich, and heavenly chocolate espresso bars. Naturally sweetened, and gluten-free but, you would never guess because they’re so delicious!
Ingredients
Scale
For Base:
- 1 1/2 cups gluten-free oat flour
- 2/3 cup coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 1 cup of dark chocolate
- 1/2 tsp. cinnamon
For Filling AKA Caramel Sauce:
- 1 1/2 cups pitted dates
- 2 1/3 cups hot water
- 1 tsp. vanilla extract
- 2 tsp. ground espresso
- 7 Tbsp. coconut cream
- 1/4 tsp. salt
- 2 Tbsp. nut butter, sunflower butter, or tahini
For Top:
- Maldon sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees.
- Bring water to a boil and pour 2 cups over a bowl of dates to soften them. Set aside for 10 minutes.
- Pour the remaining 1/3 cup water into a small bowl and add the ground espresso. Cover with a towel and set aside for 5 minutes so it can steep.
- Preheat the oven to 350 degrees and line an 8×8 pan with parchment paper.
- Combine oat flour, coconut sugar, baking soda, salt, melted coconut oil, and cinnamon together in a medium bowl.
- Measure out 3/4 cup of the mixture and set aside.
- Press the remaining dough firmly into the pan to make the base.
- Drain the water from the dates. Blend the dates, vanilla, espresso mix, salt, and coconut cream at high speed until smooth and creamy.
- Spread a layer of date caramel on top of the base.
- Sprinkle dark chocolate over the caramel.
- Cover with the remaining crumble mixture and sprinkle sea salt flakes.
- Bake for 30-35 minutes until outside becomes golden brown and inside is soft and gooey.
- Allow to cool, remove from pan, and slice into 9 bars.
- Enjoy!
Nutrition
- Serving Size: 1 Bar
- Calories: 260
- Sugar: 22
- Fat: 12
- Carbohydrates: 40
- Protein: 4.2
Keywords: espresso, chocolate, date, caramel