These vegan coffee toffee bars are like a cookie but in bar form. They’re loaded with almonds and chocolate chips and they have a subtle coffee flavor — perfect for coffee lovers, but not strong enough to turn away coffee haters!
I’m sure you can tell, but I have a thing for coffee (I’m actually sipping a cup of bulletproof coffee as I type this). These almond butter espresso cookies were a huge hit last week and they reminded me of another coffee treat I posted ages ago… these vegan coffee toffee bars.
This recipe came about after a day of baking with a good friend of my mine, Barbara and her friend, Ashley. Ashley is a baker by profession and invited us both over to her place for a day of baking and movie watching. We watched Toy Story 3, which really shows you how long ago this all transpired.
Anyhow, she taught us how to make these vegan coffee toffee bars and she agreed to let me share the recipe here on EBF as well. Which I’m still very thankful for because it’s pretty amazing!
I made another batch of the bars this week to take new photos and gah, they are so rich, buttery and delicious. Just as I remembered. And no one would ever guess they are vegan! They’re definitely not the healthiest baked good I’ve ever posted on EBF, but they’re so darn good I have to share. One batch makes 12-16 bars so they’re great for gatherings or parties, although they also making a great snack paired with coffee or hot tea.Print
These vegan cookie bars are pure comfort food — rich, buttery and absolutely delicious.
- 2 cups all-purpose flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Earth Balance buttery sticks, softened
- 1 1/4 cups brown sugar
- 2 Tablespoons instant coffee granules or ground espresso
- 1/2 teaspoon almond extract
- 1 cup dairy-free chocolate chips (I used Enjoy Life minis)
- 1/2 cup sliced almonds
- Combine flour, baking powder and salt in a mixing bowl.
- Cream the butter and sugar using a stand mixer, add in coffee and almond extract.
- Add dry ingredients into the mixer and mix until just blended.
- Lastly, add in almonds and chocolate chips. If needed, use your hands to toss the dough and press chocolate chips and almonds in.
- Grease a 9X13 pan and pour the batter into the pan. Batter is thick so use a spoon or your hands to spread batter evenly across pan and press it down.
- Bake at 350° for about 20-25 minutes or until an inserted toothpick comes out clean.
- Let cool for 20-30 minutes, cut and enjoy!
*I haven’t tried these with gluten-free flour, but I bet an all-purpose gluten-free flour would work.
- Serving Size: 1 bar (when cut into 16 bars)
- Calories: 320
- Sugar: 24g
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
One tip — I know it’s hard, but let the bars cool for at least 20-30 minutes because they’re MUCH easier to cut and eat after cooling The chocolate solidifies, the bars harden and the edges get crispy. My definition of perfect!
Like with all the recipes I post, if you decide to make these please share a photo on social media so I can see your delicious creation. Just tag @eatingbirdfood or use the hashtag #eatingbirdfood so I don’t miss it.