Imported from Instagram
Cashew Butter Espresso Brownie Batter Bark
Rich, fudgy no-bake brownie batter bark made with cashew butter, cocoa, espresso, and maple syrup, finished with a crisp dark chocolate shell and flaky sea salt. It is naturally sweetened with maple syrup and kept in the freezer for a satisfyingly chewy-fudgy treat.
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Ingredients
- 200 g cashew butter
- 80 g maple syrup
- 27 g coconut oil (Melted)
- 1 tsp vanilla extract
- 1 shot espresso (Cooled; approximately 30 g)
- 45 g cocoa powder (Sifted)
- 35 g almond flour
- 0.25 tsp fine sea salt
- 28 g cacao nibs
- 130 g dark chocolate (For the chocolate shell)
- 1 tsp coconut oil (For the chocolate shell)
- flaky sea salt (For sprinkling)
Steps
- 1
Line a small square or rectangular pan with parchment paper, leaving enough overhang to lift the bark out later.
- 2
Add the cashew butter, maple syrup, melted coconut oil, vanilla extract, and cooled espresso to a mixing bowl. Stir until the mixture is completely smooth and well combined.
- 3
Sift the cocoa powder into the bowl to remove lumps.
- 4
Add the almond flour and fine sea salt. Mix thoroughly until the mixture becomes thick and fudgy, with no dry pockets remaining.
- 5
Fold in the cacao nibs until evenly distributed throughout the brownie batter.
- 6
Transfer the brownie batter to the prepared pan. Press and spread it into a compact, even layer.
- 7
Chill the brownie batter layer until firm enough to support the chocolate topping.
- 8
Melt the dark chocolate and 1 teaspoon coconut oil together, using a double boiler or short microwave intervals and stirring between intervals, until smooth.
- 9
Pour the melted chocolate over the chilled brownie batter and spread it into an even shell.
- 10
Sprinkle the top with flaky sea salt.
- 11
Freeze for 30–45 minutes, until the chocolate shell is set and the bark is firm.
- 12
Lift the bark from the pan and slice it into squares. Store it in the freezer, allowing each piece to sit at room temperature for a few minutes to thaw slightly before eating.
Notes
Keep the bark stored in the freezer. Let it stand for a few minutes before serving so the brownie batter softens slightly.
Nutrition per serving
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