Voting thumbnail espresso cookie dough bars
Espresso Cookie Dough Bars
Recipe by Lindsay M
Caffeinated Concoctions
You’ll only need one tiny bite of these rich and satisfying espresso cookie dough bars which can easily be made vegan by using vegan chocolate chips.

  1. Line a 9x5 inch loaf pan with parchment paper. Set aside.
  2. Place almonds and cashews in the bowl of a food processor and pulse until coarsely ground. Add the dates, pinch of salt, and 1/4 teaspoon vanilla extract. Process until a sticky dough forms. The dough should hold together when pinched between your finger and your thumb. If the mixture is too dry, add water a few drops at a time while processing until desired consistency is reached. Press the dough into an even layer in the prepared pan and set aside.
  3. In a medium sized bowl, whisk together 3 tablespoons coconut oil, 3 tablespoons maple syrup, and 3/4 teaspoon vanilla extract with a fork until thick and well combined. Add the flour and mix until smooth and shiny. Stir in the chocolate chips. Pour the cookie dough over the date mixture in the pan and smooth out evenly, using your hands if necessary.
  4. In a small bowl combine 1/3 cup coconut oil, 1/4 cup maple syrup, 3 tablespoons cocoa powder, and 1/2 tablespoon espresso powder, stirring until smooth and shiny. Pour over the cookie dough and smooth the top.
  5. Refrigerate or freeze until set, 10-30 minutes. Use the parchment to remove the bars from the pan and cut into bite-sized portions. Transfer to an airtight container and refrigerate or freeze until ready to serve.
  • Raw almonds x 1/4 cup
  • Raw Cashews x 1/4 cup
  • Pitted dates x 1 cup
  • Kosher salt (pinch) x 1
  • Vanilla extract, divided x 1 teaspoon
  • Coconut oil, melted x 1/3 cup
  • Coconut oil, melted x 3 tablespoon
  • Real maple syrup x 1/4 cup
  • Real maple syrup x 3 tablespoon
  • All-purpose flour x 1/2 cup
  • All-purpose flour x 2 tablespoon
  • Mini chocolate chips x 1 tablespoon
  • Cocoa powder x 3 tablespoon
  • Espresso powder x 1/2 tablespoon

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