These chocolate hazelnut bars are sinfully chocolatey and crunchy with a filling as luscious as a cheesecake. They have a chocolatey base of Medjool dates and almonds, a creamy chocolate filling, and they're topped with a drizzle of dark chocolate and crunchy toasted hazelnuts. A must-try for any chocolate lover, they're also grain-free, gluten-free, raw, and paleo!

No-Bake Chocolate Hazelnut Bars [Vegan, Gluten-Free]

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Serves

10-12

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Ingredients

For the Base:

  • 1 cup almonds
  • 2/3 cup desiccated coconut
  • 1/3 cup Medjool dates
  • 2 tablespoons coconut oil
  • 4 ounces unsweetened dark chocolate
  • A pinch of sea salt

For the Filling:

  • 2 cups cashews, soaked
  • 1 ounce unsweetened dark chocolate
  • 1/4 teaspoon sea salt
  • 2 tablespoons maple syrup or 2-3 dates
  • 2 tablespoons coconut oil
  • Non-dairy milk, as needed
  • A pinch of salt

For the Topping:

  • 1 ounce unsweetened dark chocolate (optional, makes the chocolate hazelnut bars not raw)
  • 1 tablespoon coconut oil (optional, makes the chocolate hazelnut bars not raw)
  • Hazelnuts, peeled, toasted, and chopped
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Preparation

  1. Soak and cashews in a bowl for at least one hour. Drain thoroughly.
  2. Cover a bar pan or a tall-sided baking sheet with parchment paper.
  3. In a food processor, grind all crust ingredients together until mixture holds together well and you can form it into shapes. Press evenly into your prepared baking pan.
  4. Add all filling ingredients to food processor and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add non-dairy milk, one tablespoon at a time. Taste for sweetness and add more maple syrup or dates, as desired. Pour filling into baking pan. Chill in freezer.
  5. Place a small bowl inside a saucepan filled halfway with water. Add remaining chocolate and coconut oil to bowl, and cook on very low heat until fully melted.
  6. Remove bars from freezer. Drizzle bar mixture with melted chocolate and sprinkle chopped hazelnut pieces. Press on the hazelnut pieces very lightly so they don't just fall off the bars when they set.
  7. Chill in freezer for at least 1 hour. Cut into squares, and serve chilled. The bars can be kept in the refrigerator.
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