Coffee Cream Bars – Vegan and gluten free

Let me start by saying that these coffee cream bars have become one of my ultimate favorite treats. 

Coffee cream bars

The first day I made these coffee cream bars I had 4 pieces. They are just plain awesome. I think I have discovered my most favorite dessert ever.

While I have made three different type of cream bars already these are by far my favorite. I love coffee flavor anything, even though I don’t drink coffee. I used to make a frozen tiramisu that tasted exactly just like these coffee cream bars. The big difference here is that these are much easier to make and a lot healthier for you.

I will be posting the raspberry cream bars shortly so don’t despair, I just have quite a few recipes to catch up on.

A few notes about these coffee cream bars.

  1. I added two tablespoons of Kahlua liquor. You can also use Baileys, either one is great, but if you would like to omit the liquor all together the cream bars will still be just fine.
  2. Make sure you keep these in the freezer. Just thaw them 10 minutes before eating.
  3. If the crust doesn’t come together add 2 tablespoons of water. I did.

I am going to try to make more coffee desserts. I don’t have that many recipes with coffee in my blog but the fact that I love coffee so much you will think I would.

I hope you get to try these coffee cream bars. They are truly out of this world.

Enjoy!

Coffee cream bars

These are truly my ultimate favorite cream bars and dessert of all time. It is vegan, gluten free and so much healthier for you than any other cream bars out there. I am going to experiment on this recipe and come with more intricate and unique flavors so stay tuned.

Coffee cream bars

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Coffee Cream Bars

Miryam's original recipe

Yield: 16 bars

Total Time: 15 minutes

Ingredients:

Crust

  • 1 cup raw cashews
  • 1 cup dates
  • 2 tsp instant coffee granules
  • 2 tbsp water, optional, only if the crust doesn't come toghether

Filling

Topping

Directions:

Place the crust ingredients in your food processor and pulse until combine or until the mixture is coming together. With a spatula press evenly into the bottom of a 8x8-inch square baking pan previously lined with unbleached parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. I freeze mine for at least 45 minutes before I pour the topping over it. If solid, melt the coconut in the microwave. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.

Freeze bars until firm. To serve, let the bars thaw at room temperature for 10-15 minutes and cut as desired.

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52 comments

  1. Love that these bars are gluten free and vegan! My mom was diagnosed with cancer a few years back and through a holistic nurse changed her entire diet to dairy free, sugar free, gluten free, red meat free and she used to have a HUGE sugar tooth so I’m always on the lookout for dessert I can make for her that still work with her new diet. Think she’ll be thrilled about these! Think subbing agave for the maple syrup would work? Also do you think I could use about half the amount of agave (just to minimize the sugar), just wondering how sweet these are with the listed amt of maple syrup in them?

  2. Love these! Wish I were enjoying one right now!

  3. Wow! Those look fantastic! I have tried a couple of your recipes now and I am hooked, I need to try these too. Preferably when my fiance is out of town since he hates coffee haha

  4. these look like a dessert i should make now..i love everything about this…

  5. I’m glad these can actually be made vegan. They remind me of nanaimo bars. So rich but oh so good! This one is a keeper, a great dessert for when there are guests (then I won’t be eating all of it). ;)

  6. these look divine! I’ve tried making the nut/date base for other recipes before and the small dates weren’t moist enough to hold it together and it just wasn’t as sweet as when I used the medjool dates. Just wondering which ones you used?

  7. Oh wow, these look amazing, Miryam! So chocolaty, rich and decadent. I bet they’re delicious with a cup of coffee!

  8. Definitely on my list to make, seems very delicious!

  9. Couldn’t find dates, so I subbed dried cherries for the crust and it was the perfect amount of tartness, especially paired with the coffee. Thanks for the recipe! So great!

  10. Sadly I tried to make these, but as I was blending the coconut it looked perfect then two seconds more of blending it split and curdled :( I couldn’t save it, was really gutted.x

  11. Is there something I can substitute for the cashews? Would love to try this but hubs is allergic :(

  12. This looks just amazing!!! ❤

  13. I also had the problem of my coconut cream looking perfect one second and the next it was all curdled. Do you chill the coconut cream before using? Also approximately how many cups of whipping cream do you get by using 14oz can of cream? I had success in the past using the cream from full fat coconut milk cans so I might try to do that. Thank you, the recipe is divine and I can’t wait to nail it the next time!

  14. Hi! These sound fantastic but I’m curious. .. is the filling and topping supposed to be in a liquid form before placing it in the freezer? When I was mixing the ingredients in my processor, everything came out in liquid form.

  15. I made these and they did not turn out. I had to double the topping recipe to be able to cover the 8×8 pan, and worst of all the filling never became solid. It was a liquid gooey mess, even after being in the freezer more than overnight. I’m wondering if I was supposed to only use the solid looking top in the can of coconut cream? I dumped the whole can in which had a white solid lump followed by liquid oil in the can.

  16. Can I substitute coconut nectar for the maple syrup?

  17. Can you use regular coffee ground really fine instead of instant coffee?

  18. Any ideas where I can find just coconut cream in Canada? I have canned coconut milk which in the ingredients has coconut milk, water and guar gum listed. Can I use this the same as the coconut cream?
    This recipe looks to die for and I’m so excited to make it! Just need to figure out the coconut cream options.

  19. I tried making this and had the same experience as another with the center. It was somewhat frozen when I decided to add the topping but then it became soft in the morning. Also, the center is nowhere close to what you have in your pics. Much thinner layer and you can definitely see coffee in mine. You say pure coconut cream? Most of us are buying the can from the supermarket and there are other ingredients, emulsifiers–but mostly coconut meat and sugar. It is called cream of coconut–wondering if you have found a different product. Yours looks so thick and fluffy. My total height was a half inch-3/4? I want this to work!! Everything was so yummy as I was making it :)

  20. Love the post, Miryam. I don’t need them to be vegan but the fact they’re gluten free is great for my kids. 2/3 have gluten sensitivity.

  21. Can it be kept in fridge once set and cut up.

  22. They kept their shape at moment in fridge. But would say next time I would divide batch in to two tins to keep on in freezer until I needed it. As half of it just right sizes for my family of four.

  23. I just made this dessert and it is absolutely delicious! Thank you so much for sharing!
    In regards to some of the comments mentioned above:
    I’m in Canada and found Coconut Cream at Walmart. The brand is Savoy, from Thailand and is 70% coconut extract. It worked great!
    I used Medjool dates for my crust, but it was still dry. Adding a little water did the trick. The more water you add, the more malleable the crust is for moulding into the base of the pan.
    Instead of regular ground instant coffee, I used Nescafe Instant Espresso. This gave the dessert a stronger coffee flavour and since it’s a fine powder, I had no coffee bits anywhere.
    When spreading the topping, I found that it hardened quite quickly, so my advice would be to act fast in order to get an even spread.
    Again, thanks for sharing. This has instantly become one of my top favourite easy-to-make no-bake desserts. … Now I just need to manage my portion control!

  24. hardly  healthy with all  the  saturated  fat 

  25. I’m also from Canada, I tried this recipe 2 times first time I made it the filling curdled, re-made it again but did not use any baileys and it was fine. I used coconut cream from Walmart Savoy. I’m anxiously waiting to taste it :)

  26. I made these tonight and I was wondering…am I suppose to let the middle layer freeze first before putting the chocolate layer on top? I put the chocolate layer on top before it was frozen and it seemed to just sink into the middle layer or mix in. I wasn’t sure but I’m sure once frozen they will be delicious. I can’t wait to try these! Thanks for sharing the recipe :)

  27. What would your suggestion be to substitute the cashews? Someone above in the comments asked about a substitute because her husband is allergic. You suggested almonds, but if you are allergic to tree nuts then both of them will not work. Any other suggestions? This looks so yummy but I am allergic to all tree nuts. (I am not allergic to peanuts. Would they work?)

  28. What to do instead of baileys or kahlua as I am alcohol free? Expresso?

  29. the flavor was good, but center was runny. not sure how you got the center so whipped & fluffy. (???)

  30. A quick point of clarification…I guess this is obvious to everyone but me, but I want to be sure because the difference will matter in how the product turns out. In the “filling” part of the recipe, you list “3-4 tbsp maple syrup.” I assume you mean “3 to 4 tbsp,” correct? (as opposed to 3/4 tbsp) Thanks for setting me straight. I look forward to making this delicious creation of yours.

  31. do these need to be kept frozen? I wanted to bring them to a potluck and have access to a fridge but not a freezer?

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