Coffee and chocolate are a match made in heaven. Just take a sip of a cosy mocha if you don’t believe us. Or better yet, try our delicious coffee and chocolate tray bake recipe today!
Ingredients: Serves 10-12
For the base:
- 1 nākd. Cocoa Delight bar (from your December Box)
- 100g oats
- 70g ground almonds
- Pinch of salt
- 1 tbsp cocoa powder
- 1 shot of espresso OR 2 tbsp strongly brewed coffee
For the coffee layer:
- 100g vegan butter, softened (plus extra for greasing)
- 3 tbsp plant-based double cream
- 1 shot espresso OR 2 tbsp strongly brewed coffee
- 3 tbsp custard powder
- 1 tsp cocoa powder
- 230g icing sugar
For the chocolate topping:
- 4 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
Method:
- Grease and line a 20cm square tin with baking parchment.
- Make the chocolatey base. Add the Cocoa Delight bars, oats, ground almonds and salt to a food processor and blitz until you get a chunky texture.
- Then add the cocoa powder and coffee. Blitz again until you get a sticky mixture you can press between your fingers. Add a small splash of coffee or water if it’s not sticky enough.
- Tip the mixture into your tin and press down firmly. Pop it in the fridge to chill.
- Now get started on the coffee layer. Add the butter, cream, coffee and custard powder to a bowl and whisk until light and fluffy. Then sift together the cocoa powder and icing sugar and add to the bowl in batches, stirring after each addition, until fully incorporated.
- Remove the base layer from the fridge and spread on the coffee cream. Then chill for at least 15 minutes.
- For the chocolate topping, whisk together the melted coconut oil, maple syrup, vanilla and cocoa powder until smooth. Spread over the coffee custard layer with a spatula, easing it gently to the sides until you get a nice smooth layer.
- Return the tin to the fridge and chill until completely set.
- Cut into squares and enjoy!