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!

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


  • Walnut pieces
  • Cacao nibs

Get making!

  1. 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.
  2. 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.
  3. 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.
  4. 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 🙂