• Prep Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 12

Espresso Coffee Cream Bars

  • Recipe Submitted by on

 Ingredients List

  • Crust
  • 1 cup pumpkin seeds
  • ⅔ cup packed dates
  • 2 Tbsp hot water
  • pinch of salt optional
  • White Filling Base
  • 2 cups coconut cream (not milk)
  • 4 tsp instant espresso powder
  • 1 Tbsp date paste
  • Chocolate Coffee Filling
  • 4Tbsp date paste
  • 4 tsp instant espresso powder
  • 4 tsp dutch cocoa powder
  • Chocolate Coating
  • 4 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 2½ Tbsp dutch cocoa powder
  • ½ tsp vanilla


Coarsely chop dates with hot water in a food processor until small chunks remain. Add pumpkin seeds and chop until small pieces remain. Press mixture into an 8x8 pan lined with parchment paper and place in freezer.
White filling Base
Combine date paste and coconut cream using a mixer. Break up any stubborn chunks of date paste with a fork. Mix until date paste is incorporated. Reserve ¼th of entire white base in a small bowl. Cover with plastic until needed. ( You may refrigerate but must be brought back to room temperature before adding to top of coffee filling)
Chocolate Coffee Filling
Begin with the remaining white base in the same bowl. Add in 4Tbsp of date paste, cocoa and espresso powder and mix until incorporated, breaking up date paste chunks.
Pour mixture over frozen crust base. Place back into the freezer for 1-2 hours or until set before adding the next layer.
White Layer
Evenly spread reserved white base over entire coffee layer. Work quickly before cream hardens and sets. Place back in the freezer to firmly set up.
Chocolate Coating.
Heat coconut oil, maple syrup and vanilla in a microwave safe bowl. Mix in cocoa and immediately pour over espresso bars. You'll need to work quickly to create an even layer. Place back in freezer.
Cut bars and enjoy! Keep in the freezer until needed.

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