1/2 Cup Toasted Pistachios, Chopped
1/2 Cup Toasted Cashews, Chopped
1/2 Cup Toasted Pecans, Chopped
1/2 Cup Almond Meal
2 Cups Confectioner's Sugar
1/3 Cup Dutch-Processed Cocoa Powder
1/3 Cup All-Purpose Flour
2 Teaspoons Instant Coffee Powder or Granules
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Cup + 2 Tablespoons Aquafaba
2 Tablespoons Olive Oil
3/4 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees and lightly grease a 9x9-inch square pan.
Mix together the nuts, almond meal, confectioner's sugar, cocoa powder, flour, instant coffee, salt, and baking soda. Make sure there are no clumps, and that all the ingredients are well distributed throughout before proceeding.
Place the aquafaba in the bowl of your stand mixer and whip on high speed for about 10 minutes, until light and fluff. Slowly add in about half of the dry mixture, mixing gently until incorporated. Fold in the remaining half by hand using a wide spatula. Add in the oil and vanilla last, stirring as little as possible to keep the batter nice and airy.
Spread the batter into your prepared pan and bake for 20 - 25 minutes, until the top is glossy (but not wet) and slightly crackled in appearance. Let cool completely before slicing. Store in an airtight container for 3 - 5 days.
Makes 12 - 16 Bars
©Hannah Kaminsky http://www.bittersweetblog.wordpress.com