Coffee caramel shortbread bars | vegan *ad

This post is also available in german/deutsch. Thank you for the nice cooperation Sage.Finally here is my professional coffee machine. For a few weeks I have been the proud owner of a Sage Oracle ™ Touch. Previously, we owned a capsule machine. But I did not like the system for a long time. Too much trash and no personal attitude was possible. But luckily this is a thing of the past. After some training, we are now a heart and a soul. When choosing the coffee beans, we are still a bit around to try. Even the beautiful latte-art we must learn a lot but practice makes perfect.

Personalize
Through the touch display, the machine shows its modern touch. You can choose from up to 6 pre-set coffee specialties. With a tap, you can select your desired selection from the menu. And you can save another six of your own coffee creations. Whether black, latte or cappuccino, from now on we can enjoy the true Barista quality coffee at any time at home.

In keeping with the new Oracle ™ Touch, we came up with this fine delicacy. Coffee caramel shortbread bars. Coffee and chocolate are an unbeatable team, as we find.

Coffee caramel shortbreads
shortbread
155 g vegan butter, soft
30 g of sugar
40 g of brown sugar
1 tsp vanilla extract
2 tbsp coffee
185 g of flour
pinch of salt
caramel
100 g vegan heavy cream
100 g vegan butter
250 g coconut sugar or light brown sugar
chocolate
255 g dark chocolate
80g vegan cream
2-3 tsp of coffee
Furthermore
Square baking dish. 21cm x 21cm
caramel
Let’s start with the caramel first, as it still has to cool down. Put sugar in a saucepan and let it melt over medium heat. Make sure that the sugar gets not too dark. Add butter and stir. When the butter has dissolved we add the cream. Be careful here as the caramel can splash. Stir vigorously and simmer for 1 minute while stirring. Remove from heat and set aside.
shortbread
Preheat oven to 180ºc.
To make the shortbread, plain flour and caster sugar in a bowl. Rub in the softened butter, vanilla and coffee until the mixture forms a dough, then press into the base of the prepared tin.
Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
When the ground has cooled, add the caramel and place in the freezer for 10 minutes.
chocolate
Melt the chocolate and cream slowly in a bowl over a pan of hot water. Stir coffee and pour over the cold caramel and leave to set. Cut into squares or bars.

If you try this coffee caramel shortbread or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

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Coffee caramel shortbread

These fine coffee caramel shortbread bars are perfect for a coffee break. Sweet, caramel and a touch of fresh coffee. Vegan and easy.

Course bake

Cuisine Dessert

Keyword coffee

Servings 12 bars

Author Klaraslife

Ingredients

shortbread

• 155 g vegan butter soft
• 30 g of sugar
• 40 g of brown sugar
• 1 tsp vanilla extract
• 2 tbsp coffee
• 185 g of flour
• pinch of salt

caramel

• 100 g vegan heavy cream
• 100 g vegan butter
• 250 g coconut sugar or light brown sugar

chocolate

• 255 g dark chocolate
• 80 g vegan cream
• 2-3 tsp of coffee

Furthermore

• "8x8"Square Baking Tray

Instructions

caramel

• Let's start with the caramel first, as it still has to cool down. Put sugar in a saucepan and let it melt over medium heat. Make sure that the sugar gets not too dark. Add butter and stir. When the butter has dissolved we add the cream. Be careful here as the caramel can splash. Stir vigorously and simmer for 1 minute while stirring. Remove from heat and set aside.

shortbread

• Preheat oven to 180ºc.
• To make the shortbread, plain flour and caster sugar in a bowl. Rub in the softened butter, vanilla and coffee until the mixture forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• When the ground has cooled, add the caramel and place in the freezer for 10 minutes.

chocolate

• Melt the chocolate and cream slowly in a bowl over a pan of hot water. Stir coffee and pour over the cold caramel and leave to set. Cut into squares or bars.

Thanks to whole beans that the Oracle ™ Touch freshly grinds. Can we add the leftover coffee grounds directly to our plants and compost them.
Plants that like coffee are tomatoes, peppers, cucumbers, eggplants, blackberries and hydrangeas.

If you like you can Pin our Pictures on Pinterest.

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