A new month, another recipe for my favourite coffee brand, Percol. I can’t tell you how much I’ve been enjoying a cup of their Fairtrade Smooth Colombia in the morning at 5am when Tom wakes up for his first feed of the day… It’s a lifesaver and so enjoyable to drink thanks to its smooth, rich aroma and hints of toffee and citrus notes – yum!
While we’re still technically in summer (although the weather might say otherwise) I’m making the most of my obsession for raw/no bake treats so say hello to these bites of heaven: A coconut and almond shortbread base topped with a coffee and chocolate ice cream layer, finished off with a chocolate fudge and the crunchiness of walnuts and cacao nibs. A taste sensation without the refined sugar – erm HELLO!
Ingredients:
For the base –
- 50g coconut flour (I used The Coconut Company)
- 50g almond flour (I used Sukrin)
- 2 tablespoons honey or maple syrup (I used Indigo Herbs)
- 2 tablespoons melted coconut oil (I used The Coconut Company)
- 2 tablespoons almond milk (I used Alpro)
For the coffee nice cream –
- 4 frozen bananas
- 2 teaspoons coffee, disolved in 1 tablespoon boiling water then cooled
- 3 tablespoons honey or maple syrup
- 2 tablespoons cocoa or cacao powder (I used Bioglan)
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
For the chocolate fudge layer –
- 3 tablespoons coconut oil
- 3 tablespoons honey or maple syrup
- 5 tablespoons cacao or cocoa powder
- 2 tablespoons almond milk
Extras:
- Walnut pieces
- Cacao nibs
Get making!
- First make the base: Mix together the coconut and almond flours in a bowl the stir in the honey/maple syrup, coconut oil and milk to form a soft dough. Press this into a lined tin or tupperware box to cover the base evenly. Set aside.
- Now make the coffee nice cream: Simply place everything in a blender (I use my Ninja Kitchen Nutri Ninja) and whizz up until thick and smooth. Pour this over the base.
- Now whisk together the ingredients for the chocolate layer and drizzle this over before scattering some walnuts and cacao nibs over the top. Place in the freezer for at least 4 hours to set.
- When ready to serve, pop the tin/box out the freezer 5 minutes beforehand then place onto a chopping board. Using a sharp knife cut/slice into bars or squares then enjoy!
Keep any remaining bites in the freezer for up to 1 month.
Check out my other recipes working with Percol Coffee over here 🙂