 |
| Mocha-Cashew Cookie Bars |
It was necessary (food allergies) to swap out the macadamia nuts in the original recipe for cashews. I used the suggested 2 tablespoons of instant coffee, which seems the perfect amount to me. Next time I may use a smaller baking dish as this first batch was done before 30 minutes and seem a little thin using the 9 x 13" pan. Otherwise, they are deliciously chocolate-y and nutty!
The original recipe is from The 100 Best Vegan Baking Recipes by Kris Holechek.
Comments