It’s your coffee and cream all in one deliciously cool bite! Try this easy and healthy frozen dessert for a sweet treat this summer.
Place the raw almonds in a food processor and pulse until a fine crumb consistency is formed. Add in the remaining crust ingredients and pulse until a sticky dough forms that can be pinched together and still has visible pieces of almonds in it. If your dates are a little hard, you can soak them in warm water for 5 to 10 minutes. Drain from the water and pat dry before adding to the food processor.
Dissolve the espresso powder in 1/4 cup of warm water. Then add to the high-powered blender along with the maple syrup and coconut cream. *Ensure you refrigerate 2 cans of full-fat coconut milk overnight so that the thick cream separates to the top of the can. Alternatively, if you can find cans that are entirely coconut cream that's even better!
After freezing, prepare the chocolate topping by melting coconut oil with raw cacao, maple syrup, and vanilla extract in a small sauce pan over low heat. Once just melted, remove the sauce pan from the heat and whisk until very smooth. Immediately pour this on top of the now frozen mocha cream layer. Let this freeze for another 20 to 30 minutes before removing and slicing into bars. You can also leave this in the freezer for longer until ready to serve.
Peel the paper from the edges at the bottom of the whole slab. Then using a sharp knife, cut the whole slab in half down the middle and then cut bars or squares across each half. Store any extra bars in the freezer in a container between layers of parchment paper, they will melt fairly quickly.