I have way too much fun experimenting with nuts and chocolate…mainly because you can’t go wrong with either! 🙂
To satisfy my sweet tooth once again and use some of my extra Mokapot espresso, I created these layered paleo cashew espresso bites. I love layers because of the varied textures and flavors.
Because let’s be honest, when you can have 3 desserts in 1, life is good!
Ingredients:
Bottom Layer: Nuts Galore
- 1 cup ground nuts (I used pecans, cashews, and almonds.)
- 1/4 cup coconut flour
- 1/4 cup coconut cream
- 2 tbsp almond butter
- 1 egg
- 1 tsp vanilla extract
Middle Layer: Cashew Cream
- 1 cup cashews (soaked overnight)
- 1/2 cup coconut cream
- 2 tsp almond butter
- 2 drops stevia
- 1 tsp vanilla extract
Top layer: Espresso Chocolate
- 1/4 cup espresso
- 1 cup of 90% dark chocolate, melted
- 2 tbsp coconut butter
- 2 drops of stevia
Recipe:
- Mix all of your ingredients for your bottom layer into a bowl. Make sure it’s wet enough to press down firmly into a pan. If you need to add some more moisture, add a tbsp of extra coconut cream.
- Press your mixture down into a pan. Depending on how thick you want your bars, you may only fill half of a 9 in. x 9 in. pan.
- Cook at 325 degrees for 8 min. Just enough time to harden a bit!
- While your bottom layer is cooking, make your middle cashew cream layer. Blend the pre-soaked cashews, coconut cream, vanilla extract, almond butter and stevia until creamy.
- Take out your bottom nut layer from the oven and smother your cashew layer on top. Put back in the oven for another 5-6 minutes.
- Make your chocolate topping: Add the melted 90% dark chocolate, espresso, coconut butter and stevia to a pan. Simmer on low, stirring occasionally.
- Take your bars out of the oven and let cool for 5 min. Liberally add your chocolate layer to the top.
- Sprinkle ground cashews and celtic sea salt on top!
- Put the bars in the fridge for about 30 min to cool before cutting.
Depending on thickness, it should make between 6-10 bars.
