Step 1

Preheat the oven to 350 ºF and set aside an ungreased quarter sheet baking pan (9 x 13").

Step 2

In a small bowl whisk together the instant coffee, nondairy milk, and vanilla extract until the coffee is dissolved. Set aside.

Step 3

In a large mixing bowl or stand mixer bowl whisk together the all purpose flour, cinnamon, baking powder, baking soda, and salt to combine.

Step 4

Beat the vegan butter until it is creamy in a stand mixer with the paddle attachment or using handheld electric beaters. Add the granulated sugar and brown sugar and beat until fluffy and creamed, scraping down the sides periodically.

Step 5

Add the silken tofu and beat until smooth. The mixture might break at first but will come back together. Add the prepared coffee mixture and beat to combine.

Step 6

Add the dry ingredients in 3 batches, mixing to incorporate each time. After adding the last batch of the flour mixture, beat just until you get a smooth and fluffy dough, then turn the mixer off to not over mix.

Step 7

Spread the batter to cover the un-greased quarter sheet pan using the back of a spoon or a spatula.

Step 8

Bake at 350 ºF for 20-22 minutes, or until the bars have started to pull away from the pan in places and are soft but solid throughout and not jiggly in the center.

Step 9

Sprinkle the chocolate chips over the warm bars immediately and let sit until the chocolate is melty, 5-10 minutes. Spread the chocolate to cover the bars, then sprinkle the walnuts over top.

Step 10

Cut the bars while the chocolate is still soft, then let them cool completely before removing them from the pan and serving. Store the mocha bars in a sealed container at room temperature for up to a week, for longer storage keep refrigerated.