These amazing 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). When Olivia was born, Isaac and I splurged and bought ourselves a Jura espresso machine, which has been such a game-changer! We use it literally every day (multiple times a day) and the great thing about it is that you can make everything from regular black coffee to fancy latte drinks. It’s definitely an investment, but 100% worth it in the long run. It’s already saved us money on going out for coffee.
I not only love all types of different coffee drinks, but I’m a huge fan of coffee treats! I’ve made these almond butter espresso cookies, which I love making around the holidays, but these vegan coffee toffee bars are next level! They’re so rich, buttery and delicious. 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 had to share.
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. 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!
Mix dry ingredients – Add flour, baking powder and salt into a mixing bowl. Stir until combined.
Cream butter – Cream butter and sugar using a stand or hand mixer. After well mixed, add in coffee and almond extract.
Mix the dough – Add dry ingredients into the mixer and mix until just blended. Throw in almonds and chocolate chips. If needed, use your hands to toss the dough and press chocolate chips and almonds in.
Bake – 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.
Cool – Let bars cool for 20-30 minutes, cut and enjoy! I know it’s hard, but make sure to let the bars cool completely 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!
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. Store bars in the fridge for up to one week or freezer for up to 3 months.
If you make these coffee toffee bars be sure to let me know how they turned out by leaving a comment and star rating below. Your feedback is so helpful for me and other EBF readers.