These amazing vegan coffee toffee bars are like a cookie but in bar form. They’re loaded with almonds and chocolateĀ 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 treatĀ I posted ages ago… these vegan coffee toffee bars.
This recipe came about after a day of baking withĀ 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, althoughĀ they also making a great snack paired with coffee or hot tea.
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 amazing vegan coffee toffee bars, 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.
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These amazing vegan coffee toffee bars are like a cookie but in bar form. They’re loaded with almonds and chocolateĀ chips and they have a subtle coffee flavor — perfect for coffee lovers, but not strong enough to turn away coffee haters!
Ingredients
- 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
Instructions
- 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 350Ā° for about 20-25 minutes or until an inserted toothpick comes out clean.
- Let cool for 20-30 minutes, cut and enjoy!
Notes
*I haven’t tried these with gluten-free flour, but I bet an all-purpose gluten-free flour would work.
Nutrition
- Serving Size: 1 bar (when cut into 16 bars)
- Calories: 320
- Sugar: 24 g
- Fat: 18 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
Keywords: Vegan, vegan coffee toffee bars, coffee toffee bars, cookie bar, cookie bars, coffee, toffee, Christmas, holiday
Lauren says
February 7, 2011 at 6:38 amWhat a fun weekend! Getting together with old friends is always a nice time. And these bars sond and look amazing. I love toffee. I’m not sure why I don’t use it more often.
Eliz@The Sweet Life says
February 7, 2011 at 8:01 amwow-those bars look delicious! love the kitchenaid mixer, too.
Kristina says
February 7, 2011 at 10:03 amMmmmm toffee bars… it seems like everyone is making some sort of toffee bar or blondie these days. I might have to jump on that bandwagon.
Christin@purplebirdblog says
February 7, 2011 at 10:58 amLove that precious doggie face and that cute polka dot plate!
ErinMarie says
February 7, 2011 at 11:29 amI think I’ll divide the recipe in half and use an 8 by 8 pan instead! I love sweets and I can’t help but make them, but that doesn’t mean I should have two 9 by 13 pans of the stuff around, haha! Thanks for such a tasty looking recipe.
Eating Bird Food says
February 7, 2011 at 10:49 pmHalving the recipe would probably work out fine! And, I definitely know what you mean – I brought home a few of the bars to share with Isaac and I think I ate most of them. They were too good to resist.
BIOCHEMISTA says
February 7, 2011 at 11:40 amI can’t even imagine how good the BATTER was!! š
Megan@eatmybeets says
February 7, 2011 at 12:19 pmOmnomnom those look soooo good!
carrie (Moves 'N Munchies) says
February 7, 2011 at 1:00 pmthese sound AMAZING!! i would so lick the ENTIRE BOWL
Eating Bird Food says
February 7, 2011 at 10:47 pmI’m glad to know I’m not the only one. š
natalie (the sweets life) says
February 7, 2011 at 2:16 pmthose look so yum! I love the flavor of almond extract!!!
Jaci says
February 7, 2011 at 2:54 pmHi Brittany!!
The toffee bars look even better on your blog!
I can attest to their deliciousness and that Brittany did 95% of the baking. I was only there for taste testing and Toy Story 3 watching.
I added you to the slew of other Food Blogs on my Google Reader! This is awesome!
Little Miss Fitness says
February 7, 2011 at 3:05 pmThese look amazing. I will definitely be trying them!
I think I’ll eat a bar instead of drink coffee in the morning! š (with the instant coffee and all)
Tracy @ Commit To Fit says
February 7, 2011 at 10:00 pmThese look so delicious! I may have to try and make them this week in honour of the vegan challenge š
Candice @ ChiaSeedMe says
February 7, 2011 at 10:45 pmHey Brittany! I just stumbled onto your blog from Carrot’s n Cake because I saw your Olive – I happen to have a yorkie named Olive too! Anyway, I thought I’d stop by and say hi. Your blog is darling – I love birds on anything and everything, so I’m really loving your header. I think we might have a lot in common;)
glidingcalm says
February 7, 2011 at 11:04 pmyum yum yum!! those look amazing!! thanks for the recipe!!
and I LOVE FINDING FOODIES/BLOG READERS!! Turns out one of my good skating friends found my blog and has been reading tons of blogs for years!! small worldddddddd
Monet says
February 8, 2011 at 12:22 amAdorable. I love hearing about friends/family baking and eating together. And of course, you make me happy with toffee! I want to make and eat those bars right now! Thank you for sharing your words, your photos and your thoughts. I’m blessed to have you in my day! I hope you have a wonderful week, my friend!
Kelsey @ Snacking Squirrel says
February 8, 2011 at 4:27 pmSO CHEWY, SO MOIST, SO SWEET!! I love the pic of you cutting them, totally shows that they are soft baked as well <3 super scrumptious and pretty fabulous that they're vegan too!
xoxo
Mandy@ One Hungry Mess says
February 8, 2011 at 4:44 pmThose look so good! Baking with friends is so fun š
Mandy says
February 8, 2011 at 5:48 pmThose look so easy and yummy! I’m definitely trying them, but maybe un-vegafying them:)
Eating Bird Food says
February 8, 2011 at 6:48 pmGo for it! I’m sure they would still come out delicious!
Gabriela @ Fro-Yo Lover says
February 8, 2011 at 6:47 pmHoly YUM – these look INCREDIBLE!
š
Averie (LoveVeggiesAndYoga) says
February 8, 2011 at 8:28 pmthese look ridic good!!!!!!!!
VERNA HARMS says
September 8, 2012 at 4:52 pmlooks heavenly! yummy!
IncenseandCandlesAdvice says
December 15, 2016 at 9:19 amI didn’t know Enjoy Life made ‘chocolate’ chips! Awesome and the bars look great.
★★★★
Brittany Mullins says
December 16, 2016 at 9:58 amYes!! They are the best chocolate chips and you can find them at most stores now.
Pippa says
December 15, 2016 at 10:43 amI love the look of these, I’m a sucker for coffee!
Sarah | Well and Full says
December 15, 2016 at 11:37 amCoffee?? Toffee? COOKIES?! You’re speaking my language, friend! š
Brittany Mullins says
December 16, 2016 at 10:06 amThank you Sarah!!
shari says
December 16, 2016 at 5:23 amhi, i would imagine that converting this recipe to dairy — using butter instead of the buttery sticks — would be a direct swap. is this correct? thanks.
Brittany Mullins says
December 16, 2016 at 10:01 amYup! Direct swap. Just use 2 sticks of butter. Let me know how they turn out. š
shari says
December 21, 2016 at 4:48 pmthank you.
Carla D. says
December 16, 2016 at 8:26 amI actually made these last night, and they ARE amazing! I also made them with regular (good quality) butter, so un-vegan-fied them, but I used the Enjoy Life mini chips, which I happened to have on hand, and a small packet of caffe mocha instant coffee from Starbucks that someone gave me a while ago but never used. I wanted to make a treat for my kids to bring to school as they are winding down the school year.
Just wanted to note that there is a mistake in the recipe, though. You don’t include the step with mixing wet & dry ingredients, or the step of putting in chips and almond (unless I’ve missed it somehow). Still these came out just fine. Thank you Brittany, Barbara and Ashley for another great recipe!
★★★★
Brittany Mullins says
December 16, 2016 at 9:50 amHi Carla. Thank you so much for commenting and I’m glad the recipe turned out despite my oversight with the instructions. Not sure how those steps got left out! I hope the kiddos enjoyed the bars.
Tammy says
December 16, 2016 at 11:53 amI’ve always wanted to try Earth Balance…these look so good! š My friend who’s vegan would love these. Passing them along!
Toodles,
Tammy<3