1/3 cup earth balance butter
1/3 cup sugar
1/2 cup cocoa powder
1/3 cup non-dairy
2 1/3 cups graham cracker crumbs
1/3 cup cashews, crushed
1/3 cup chocolate chips, melted
2 tsp Kahlua, coffee liqueur, or coffee extract
1/4 cup earth balance butter
3 cups powdered sugar
2 tbsp non-dairy milk
1 heaping tsp freshly ground coffee beans
1 tsp Kahlua, coffee liqueur, or coffee extract
1 cup chocolate chips
1 tbsp shortening
Bottom layer: Cream together the butter, sugar, cocoa, and non-dairy milk. Stir in the graham cracker crumbs and cashews. Stir in the melted chocolate and Kahlua. Press evenly into an 8×8 inch greased cake pan. Bake at 350* for 14-15 minutes until firm. Cool.
Center: Cream together the butter, powdered sugar, and non-dairy milk until fluffy. Add the ground coffee and Kahlua and beat until well-combined. Smear this over the cooled bottom layer.
Topping: Melt the chocolate chips and shortening together. Pour and spread evenly over the center layer. Let the whole pan of bars cool and harden for a few hours before cutting.
Credit: The Vegan Cookie Connoisseur by Kelly Peloza