Comments on: Coffee Cream Bars – Vegan and gluten free

By: Karen Nyquist

Karen Nyquist — Wed, 09 Jan 2019 15:41:33 +0000

In reply to Beks. I know this thread is old, but the first time I tried these I had the same problem, was looking great then curdled. But, I just tried using a mixer instead of a blender (what I used the first time) and it worked perfectly! Maybe that would make a difference for you?

By: Miryam@eatgood4life

Miryam@eatgood4life — Thu, 09 Aug 2018 12:09:36 +0000

In reply to orange. Thanks so much for your awesome recommendations. These will help a lot of the people making the bars going forward. I am glad you liked the bars. Thanks for stopping by.

By: orange

orange — Thu, 09 Aug 2018 01:32:51 +0000

I made these tonight…using cashews and dried cherries for the bottom layer. I used the TJ coconut cream and added a tablespoon of unsweetened cocoa instead of coffee. Wow. These are good. I thought I would address some of the concerns I have read in the comments. First, the 9% fat coconut cream from Trader Joe’s in the ice cream filling will create a thick liquid (like heavy cream) when you pour it into the pan over the crust. Before you add the topping, this layer needs to freeze. It could take a few hours for the coconut cream to freeze. When it is frozen, you can add the chocolate topping. You have to work quickly at this point since the topping can freeze on the cream and become brittle. I cut the bars while they were still in the pan and before the chocolate topping got too hard. Then I put them back in the freezer.

The coconut cream layer does get hard and a bit icy, but if you let the treat thaw for 5 minutes before you serve, it is surprisingly creamy.
Thanks for the great recipe!

By: Owen

Owen — Tue, 05 Jun 2018 14:18:01 +0000

Hi,

I’ve just tried to make this and the centre is still runny after an hour in the freezer. :( The coconut cream used is 21% fat.

I’ve just seen that the coconut cream you’re using has guar gum added which is a thickening agent. I’m guessing this is the reason a few of us are having issues as not all coconut cream has stabilisers added.

By: Miryam@eatgood4life

Miryam@eatgood4life — Sun, 06 May 2018 15:40:58 +0000

In reply to Jess. I am so sorry it didn't turn out. It is ok if the coconut cream has guar gum as long as the fat content is high. I have a note at the end of the instructions stating that the fat content must be high and a link to a sample coconut cream can that has high fat content. I hope you get to try it again bc these bars are truly sensational. Sorry it didn't turn out and thanks for stopping by.

By: Jess

Jess — Sun, 06 May 2018 08:08:37 +0000

I think you should edit this to state coconut cream should be the only ingredient. Most canned coconut creams have guar gum or other stuff. Hard to find just plain coconut cream. As a result, this was a disaster. Center filling froze like ice milk. Not creamy or whipped at all.