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+ servings
A slice of a chocolate pie bar on a parchment square.

Chocolate Espresso Pie Bars

Prep Time 12 hours
Total Time 12 hours
Servings 9 bars
Author Marissa


For The Crust

  • 1 cup raw walnuts
  • 1 cup raw almonds
  • pinch of sea salt
  • 1 ½ tablespoons coconut oil melted and slightly cooled
  • ¼ teaspoon vanilla extract

For The Chocolate Filling

  • 3.5 oz dark chocolate bar at least 70% cocoa
  • cup semi-sweet chocolate chips
  • 1 14- ounce can of full-fat coconut milk refrigerated overnight*
  • 2 teaspoons instant coffee
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup


  • Add the walnuts, almonds, and sea salt to a food processor and pulse until finely chopped.
  • Turn the processor on and slowly add in the melted coconut oil and vanilla extract. Continue to process for about ten seconds, until the mixture is crumbly.
  • Add the nut mixture to an 8x8 square dish. Using your fingers, press the crust into the dish to form an even layer. Set aside.
  • Fill the bottom of a double boiler halfway with water and bring to a boil. Then bring down to a simmer.
  • While waiting on the water, use the heel of a chef's knife and finely chop the dark chocolate. Combine it with the semi-sweet chocolate chips. Set aside.
  • Take the can of coconut milk, tip it upside down, and open it.* Pour out the water and either discard it or reserve it for smoothies. (See notes below)
  • Scrape the coconut cream into a small bowl and set aside.
  • When the water has come to a boil, reduce it to a simmer. Add in the chocolate and stir until it's mostly melted.
  • Add in the coconut cream and continue to stir until it's blended in with the chocolate.
  • Add in the instant coffee, coconut oil, and maple syrup. Stir until all of the ingredients are well blended.
  • Pour the chocolate sauce over the crust and let sit for 30 minutes to set slightly. Then place in the fridge for at least 3 hours to firm up.
  • Cut into 9 bars and devour.


*Opening a can of coconut milk right off the shelf will not work for this recipe because you need the cream and water to separate. To do this, you need to place a can of full-fat coconut milk in the fridge overnight. It's also important the can remains undisturbed while it's in the fridge, so avoid moving it around!