You asked so I am delivering. These plant based chocolate mocha bars are divine. The first time I made them I literally almost ate the entire pan. These mocha bars are a slight
variation from Angela Liddon's bars in her cookbook Oh She Glows Everyday. FYI if you are looking for a solid plant based cookbook, this would be a great one to get. Her recipes are very straight forward and always spot on!
These Chocolate Mocha Bars have just the right paring of ingredients and flavors. A wonderful combination of sweet and salt, with just a hint of coffee, that perfectly aligns with their decadent chocolatey flavor.
Oh. So. Delish!
And...they are easy-peasy to make so you can whip them up as a perfect mid-week snack.
I hope you enjoy and please let me know what you think in the comments below. xx
1/3C almonds - finely chopped
1C whole rolled oats (not the instant kind)
1C brown rice cereal (I use Whole Foods brand Brown Rice Crisps cereal)
1/3C unsweetened shredded coconut
3tsp finely ground coffee (pref dark roast)
1/2tsp sea salt
1/3C dairy free dark chocolate chips
1/4C smooth nut butter (I used almond butter but you can switch it out for a different butter such as peanut, cashew etc.)
1/2C brown rice syrup (you can also try honey or maple syrup)
1tsp extra-virgin coconut oil
2tsp pure vanilla extract
Line a 9-inch square pan with a piece of parchment paper.
In a large bowl combine the dry ingredients (almonds, oatmeal, brown rice cereal, shredded coconut, chocolate chips and salt) and set aside.
In a small saucepan, on low heat, combine the brown rice syrup, coconut oil, and nut butter.
Stir until thoroughly mixed and well heated, being careful not to overheat and burn.
Once heated, take off the stove and add the vanilla extract, stir to combine.
Next, make a well in the middle of the dry ingredients bowl, and gently pour the wet ingredients into the middle of the dry ingredients.
Stir until all of the ingredients are mixed and the chocolate has melted and is well combined.
Spoon mixture into the parchment lined pan and, using a rubber spatula, press and spread mixture until it is evenly spread in the pan.
Set the pan in the freezer for approximately 10min to set.
Using a sharp knife (dip knife in cold water if needed to prevent sticking) cut into individually sized bars according to preference.
Note: Store in refrigerator for best results. These bars can also be stored in the freezer for up to 1month. Thaw slightly before eating.
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