Mocha Cream Bars are a simple vegan, gluten-free, and no-bake treat full of wholesome ingredients.
Today I want to talk about expectations. I’ve been thinking about this a lot lately. “Lower your expectations so you won’t be disappointed,” seems common counsel. I suppose that works. If you go into a situation expecting the worst, you will be pleasantly surprised when you encounter the opposite. But there’s a problem with that train of thought. You’ll begin to surround yourself with a cloud of negativity, always expecting the worst will happen. Raising your expectations doesn’t really seem beneficial either, since it can set you up for a lot of disappointment when life doesn’t pan out the way you hoped.
I relate to scenario #2 A LOT. I go into the kitchen expecting each and every recipe to be a rockstar, and when they don’t turn out, as recipes often do, I become quite disappointed. The opposite goes for some events and social situations that I think ahead of time, might not be the most fun, and then I end up really enjoying myself. Why waste a minute of life with negative thoughts?
So what’s the solution? Have no expectations at all. Let life surprise you.
These Mocha Cream Bars will definitely defy expectations. From the outside, they look like a pretty dainty that took hours to prepare. False. They look decadent and rich and full of all things unhealthy. Mostly false.
The bars take 20 minutes to prepare and don’t require an oven. They’re a spin-off of my Nanaimo Bars for a more seasonal treat. And with such ingredients like dates, nuts, and cocoa powder, they’re full of fiber, protein, and fats that can do good things for your body.
I guess I’m setting you up to have high expectations, but the point is, these bars are more than what they appear from the outside. Don’t tell anyone they’re “health” bars, let people’s expectations be challenged and surprised.
Print Mocha Cream Bars Author: Katy’s Kitchen Prep time: 20 mins Total time: 20 mins Yield: one 8×8 pan Ingredients Base Layer
- 1 cup raw almonds, soaked overnight
- 1 and ½ cups dates
- 2 teaspoons cocoa powder
- 3 teaspoons instant coffee
Top Layer – Cashew Cream
- 1 cup cashews, soaked overnight*
- 5 Tablespoons water
- 2 teaspoons maple syrup
- 2 teaspoon of cocoa powder
- Line a small baking pan with parchment paper. An 8×8 pan works well, but any small size will do.
- In a food processor, add all the base layer ingredients and process on high until the ingredients are crumbly and stick together. Dump out the layer onto the baking pan, and spread it out with your hands until you make an even layer. It’s helpful to put another layer of parchment paper in between your hands and the bottom layer, but not necessary.
- Add the top layer ingredients except for the cocoa powder to the food processor. Process until smooth. Spread the cashew cream evenly on the base layer.
- Dust the top with cocoa powder, and refrigerate the bars for 5-10 minutes before serving to firm up. Store in an airtight container in the fridge.