Vegan No-Bake Chocolate Espresso Caramel Bars

Step 1

Line a loaf pan with parchment paper. For the base,

Step 2

in a food processor

Step 3

, add oats, almonds, pecans, and coffee and pulse into a fine meal. Pour into a medium mixing bowl and add cacao powder, cashew butter, melted coconut oil, maple syrup, and salt. Stir until a sticky mix that holds together when pressed forms.

Step 4

Pour into prepared pan and press down firmly to form an even base layer. Chill in refrigerator.

Step 5

For the caramel, into a small bowl, add all ingredients. Stir until smooth. Pour over base layer and chill in refrigerator for 1 hour, or until set and firm to touch.

Step 6

Remove from pan and use a warmed, sharp knife to slice into ten bars or squares. Place back in refrigerator.

Step 7

For the topping, line a baking tray with parchment paper. In a double boiler, melt chocolate. One at a time, dip each caramel slice into chocolate and place on tray. Sprinkle with coffee beans, cacao nibs, and flaky salt. Set in refrigerator for 10 minutes, or until chocolate has hardened.