These indulgent four layer bars are the ultimate treat for chocolate and coffee lovers. They start with a moist chocolate cake, followed by a decadent dark chocolate mousse, a silky coffee cream, and finished with a layer of coconut cream. Pure chocolate coffee perfection in every bite!

Key Ingredients

Bob’s Red Mill 1:1 Gluten Free Flour. This is my go-to all purpose gluten free flour. If you want to sub with another brand make sure it includes xantham gum. Results may vary.
Instant coffee. This is used in the chocolate cake layer and the coffee cream layer. I always keep instant coffee on hand because it’s an easy way to add coffee flavor to desserts.
Silken tofu. This makes the chocolate mousse layer. It’s incredibly smooth and creamy with absolutely no tofu flavor at all! Make sure to use silken/soft tofu because firm tofu will not work.
Dark chocolate. Melted dark chocolate is added to the silken tofu to thicken it and give it a rich dark chocolate flavor.
Maple syrup. Adds a natural light sweetness to the chocolate mousse.
Coconut whipping cream. This makes the coffee cream layer and the final whipped cream topping. I use Cha’s Organic Coconut Whipping Cream. It sets very firm which is key to get a mousse consistency.
Icing sugar. This is added to sweeten the coffee layer and the whipped cream topping. It helps to thicken the coconut whipping cream so that it sets firm. Using maple syrup will thin it too much.

How To Make The Chocolate Cake

I like to start on the cake in the morning and gradually add the layers through out the day since each layer needs time to set. After the last layer is done I like to keep it in the fridge overnight so it can firm up. If it’s still soft the layers won’t be as defined when you cut it. Here are the basic steps to make the cake:

Mix the dry ingredients.
Mix the wet ingredients. Pour into the dry. The batter will be thick and slightly clumpy.
Spread it into a lined 8″ square pan. Bake for 30 minutes.
Let it cool completely in the pan.

The dry ingredients for the cake in a mixing bowl.

How To Make The Chocolate Mousse

This chocolate mousse is super smooth and rich. The taste and texture is like a conventional mousse, except the ingredients aren’t conventional at all! It’s made with silken tofu, dark chocolate, maple syrup and almond milk. And don’t worry, there is no tofu flavor at all! It’s so easy to make and so versatile. It’s delicious enjoyed on its own or it can also be used as a ganache or cake frosting. Here are the basic steps:

Melt the chocolate.
Blend the tofu, maple syrup and almond milk in a food processor until smooth.
Add the melted chocolate and process until incorporated.
Smooth it over the chocolate cake layer and put it in fridge to set.

Making the chocolate mousse layer in the food processor.

Spreading the chocolate mousse on top of the cake layer.

How To Make The Coffee Cream

The coffee cream is made with coconut whipping cream, coffee and icing sugar. It has a light and airy texture with a nice hit of coffee. I like using instant coffee because I can dissolve a lot of coffee into a small amount of water, resulting in a strong coffee flavor with less liquid. Make sure that the coffee is cooled before adding it to the whipping cream. These are the basic steps:

Whip the coconut cream with a hand mixer.
Add the icing sugar and coffee and whip until incorporated.
Spread it on top of the chocolate mousse layer and let set in the fridge for at least 3 hours.

Spreading the coffee cream layer into the pan.

How To Make The Coconut Whip Cream Topping

The last layer to these bars is the easiest to make!

Whip the coconut whipping cream with a hand mixer.
Add the icing sugar and vanilla extract and whip until smooth.
Spread it over top of the chilled coffee cream layer and let it set in the fridge for at least 3 hours but overnight is preferable.

Why You Will Love These Bars

✓ Incredibly smooth and creamy

✓ Coffee and dark chocolate

✓ Satiating

✓ Not too sweet

✓ Fun for entertaining

✓ Vegan and gluten free

Chocolate mocha mousse bars vegan gluten free

Looking For More Chocolate Recipes?

Or More Bar Recipes?

I hope that you enjoy this recipe and if you make it, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!

Ingredients

Chocolate cake base layer

3/4 cup Bob's Red Mill 1:1 Gluten Free Flour
6 tablespoons organic cane sugar
6 tablespoons cocoa powder
1 tablespoon instant coffee
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup +1 tablespoon almond milk
1/4 cup vegetable oil
1 tablespoon ground flax or chia seed
3 tablespoons water (to mix with the ground flax)
1 teaspoon vanilla extract

Chocolate mousse layer

1 package silken tofu (300 grams)
2 tablepsoons almond milk
2 tablespoons maple syrup
pinch sea salt
1 1/4 cups chopped dark chocolate (150 grams)

Coffee cream layer

1 can coconut whip cream (400ml), *see notes
1/4 cup icing sugar
2 tablespoons strong brewed coffee, cooled, *see notes

Coconut cream topping

1 can coconut whip cream (400ml), *see notes
3 tablespoons icing sugar
1 teaspoon vanilla extract

Instructions

Chocolate cake

Preheat the oven to 350℉. Line an 8" square pan with a removeable bottom with parchment paper.
Make the flax egg by mixing the ground flax and the water. Set aside.
In a medium sized bowl add the dry ingredients – Bob's Red Mill 1:1 Flour, sugar, cocoa powder, instant coffee, baking powder, baking soda and sea salt. Stir until there are no clumps.
In a liquid measuring cup add the wet ingredients – almond milk, vegetable oil, flax egg and vanilla extract. Stir to combine. Add it to the dry ingredients and mix. Be careful not to over mix. The batter will be thick and slightly clumpy. Spread it evenly in the pan. It may seem very thin but it will rise when baking. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Let it cool in the pan, then place it in the fridge for faster cooling. The cake must be completely cooled before adding the next layer on top.

Chocolate Mousse

In a food processor add the tofu, almond milk, maple syrup and sea salt. Process until smooth, scraping down the sides as needed.
Next, melt the chocolate. Place the chopped chocolate in a medium sized bowl. Fill a small pot with 2 inches of water and bring to a simmer. Place the bowl of chocolate on top of the pot, making sure the water is not touching the bottom of the bowl (double boiler method). Stir the chocolate occasionally until it's melted, about 7-10 minutes. Alternatively it can be melted in a microwave at 30 second intervals, stirring at each one.
Add the melted chocolate to the tofu mixture and process until incorporated, scraping down the sides as needed.
Spread the mousse evenly on top of the cooled cake. Place into the fridge. This layer only needs about half an hour to set in the fridge since it is already quite thick and firm.

Coffee Cream

Place the coconut whipping cream into a small bowl and use a hand mixer to whip it. Once it has thickened add the icing sugar and cooled coffee, and whip again until it is incorporated.
Spread the mixture evenly on top of the chocolate mousse layer. Put it in the fridge to set, about 3 hours.

Coconut cream

Place the coconut whipping cream into a small bowl and use a hand mixer to whip it. Add the icing sugar and vanilla extract and whip again until it is incorporated.
Spread the mixture evenly over the coffee cream layer. The coffee cream layer may still be a bit soft so try to spread it gently. Place it back into the fridge for at least another 3-4 hours or preferably over night so that it can firm up really well. If it's still slightly soft the layers won't be as defined when it's cut.
After it has chilled use a large knife to cut it into 10 bars, wiping the knife after each cut. Place the leftovers in an airtight container in the fridge for up to 3 days. Enjoy!

Notes

*I use Cha’s Organic Coconut Whipping Cream. It needs to be a coconut cream that sets firm when it cools. Other brands of whipping cream may not have the same results.

*The strong brewed coffee can either be freshly brewed or instant coffee. I prefer using instant coffee because it gives a stronger coffee flavor. Dissolve 3 tablespoons of instant coffee into 2 tablespoons of hot water and let cool.

*This recipe works best using a deep pan with a removeable bottom. I use an 8″ pan that is 3″ deep. It can also be made in a 8″ round, deep pan with a removeable bottom. Be careful when transferring the pan as it’s easy to forget that the bottom can move. You can place the pan on a baking tray to prevent that from happening.

Nutrition

Chocolate Coffee Mousse Bars (Vegan, Gluten Free)