A rich, dark chocolate base, topped with a layer of coffee cream, coconut cream peaks, homemade caramel sauce and espresso beans. Doesn't this sound like heaven?! A mix of delicious textures with a silky smooth cream topping and a crispy base. A must if you're a coffee fan (or love tasty desserts/snacks)!

Easy No-Bake Coffee and Caramel Cream Bars [Vegan, Gluten-Free]



To Make the Base:

To Make the Filling:

  • 2 cans worth of coconut cream
  • 3 teaspoons of coffee or espresso powder
  • 1/2 teaspoon cacao powder
  • 1 teaspoon maple syrup
  • 1 tablespoon coconut oil
  • Caramel sauce


  1. Line a square baking tin with parchment paper.
  2. Melt the chocolate.
  3. Add rice cereal to heatproof bowl with melted chocolate and stir until fully combined.
  4. Pour and level the mixture into the tin and pop into the freezer to set.
  5. In a bowl, using a balloon whisk, whisk the coconut cream until light and fluffy.
  6. Add the coffee powder, cacao powder, maple syrup, and cooled melted coconut oil into a blender and blend until combined.
  7. Smooth over the base, drizzle and swirl some of the caramel sauce and pop back into the freezer to set. This will take 1-2 hours.
  8. Once set, defrost, slice into bars and serve with more caramel sauce and coffee beans (optional).


Store in a sealed container in the fridge. Best enjoyed within a few days of making.