How do I ensure the base of these chocolate hazelnut bars holds together?

The recipe instructs to grind all crust ingredients in a food processor until the mixture holds together well, then press it evenly and firmly into your prepared pan.

What if my cashew filling is too thick or too thin?

If the filling mixture is too runny, add more coconut oil one tablespoon at a time. If it's too hard, add non-dairy milk, also one tablespoon at a time, until smooth.

Can I make these chocolate hazelnut bars entirely raw?

Yes, you can make these bars entirely raw by omitting the optional melted chocolate and coconut oil drizzle for the topping, as heating these ingredients makes the bars not raw.

How should I store these No-Bake Chocolate Hazelnut Bars?

After chilling in the freezer for at least an hour, cut the bars into squares and serve chilled. They can be kept in the refrigerator for continued freshness.

What kind of cashews should I use for the filling?

You should use 2 cups of cashews that have been soaked for at least one hour and then thoroughly drained, which helps achieve a smooth, creamy filling.

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

Name: No-Bake Chocolate Hazelnut Bars [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 10-12
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

KP By: Ksenia Prints

Author Bio

Meat-free globally-inspired recipes with a focus on Mediterranean and European flavors. Ksenia Prints is a fifth-generation... Read More

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Close-up of a stack of square No-Bake Chocolate Hazelnut Bars, drizzled with melted chocolate and sprinkled with chopped hazelnuts, served chilled.

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

10-12

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,... Read More

Ingredients You Need for No-Bake Chocolate Hazelnut Bars [Vegan, Gluten-Free]

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

Soak and cashews in a bowl for at least one hour. Drain thoroughly.
Cover a bar pan or a tall-sided baking sheet with parchment paper.
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.
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.
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.
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.
Chill in freezer for at least 1 hour. Cut into squares, and serve chilled. The bars can be kept in the refrigerator.