Easy To Make Mocha Bars Recipe

Perfect Easter Treats from Waka to You! ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

FREE SHIPPING ON ALL U.S. ORDERS $30+ Shop Build a Bundle Rewards About Us Subscribe Enjoy in the irresistible pairing of chocolate and coffee with these No-Bake Mocha Bars. These delicious treats are shaped like bars and feature layers of crumbled cookies, rich mocha filling, and creamy topping. Best of all, this recipe requires no baking, making it the perfect dessert for any occasion! Ingredients: Base 200g of crushed milk coffee biscuits 1/2 cup of slivered almonds, toasted 1 tbsp of cocoa powder 150g of unsalted butter, melted Extra cocoa powder, to taste Filling 2 tsp of powdered gelatine 1 tbsp of Waka instant coffee 250g of block cream cheese, chopped, at room temperature 1/2 cup of caster sugar 1 tsp of vanilla extract Whipped Cream 500ml of heavy cream 200g of mascarpone 1 tsp of vanilla extract Instructions: Base Grease an 18cm x 28cm rectangular slice pan and line with baking paper. Add biscuits, almonds, and cocoa to a food processor and blend until finely crushed. Add butter and blitz to coat the crumbs. Pour the mixture and press over the base Chill in the fridge. Filling Sprinkle gelatine and instant coffee over 1/4 cup of cold water in a small mixing bowl. Allow mixture to sit for 5 minutes and microwave for 30 seconds right before you add it to the rest of the mixture. Add cream cheese, sugar, and vanilla to the same food processor until smooth. Add the coffee mixture and mix until combined. Add 3/4 cup of the cream and melted gelatine, processing until combined. Return the remaining cream to the fridge. Spoon mixture over the biscuit base. Spread evenly. Refrigerate, covered, for 6 hours, or overnight until firm. Just before serving, beat whipped cream, mascarpone, and vanilla extract in a medium bowl with an electric mixer until firm peaks form Add cream and top with cocoa dust. Allow it to chill in the fridge for 3 hours before slicing up. And all there's left to do is enjoy! Get the Recipe The Most Important Ingredient: Shop Waka Coffee Show us how you're using Waka products in your recipes - snap a photo and send it our way! Check Out More Recipes See More © WAKA COFFEE, INC. All Rights Reserved. Unsubscribe | View Online