5.0 from 267 votes
Gluten Free Chocolate hazelnut bars (grain-free, vegan, raw, paleo)
Delicious chocolate-hazelnut bars that are filled with delicious hazelnut vegan cheesecake filling that is made with cashews, sitting on a cookie crust of coconut, dates and and almonds.
Prep Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 12
Calories: 396 kcal
Course:
Dessert
Cuisine:
North American , International , Israeli
Ingredients
For base:
- 1 cup almonds
- ½ cup desiccated coconut
- ⅓ cup Medjool dates
- 2 TBs coconut oil
- 4 ounce unsweetened dark chocolate
- Pinch of sea salt
For filling:
- 2 cups cashews soaked
- 1 ounce unsweetened dark chocolate
- ¼ teaspoon sea salt
- 2 TB maple syrup or 2-3 dates the dates will change the texture to being a little softer
- 2 TBs coconut oil
- non-dairy milk as needed (coconut milk is best)
- Pinch of salt
For topping:
- 1 ounce unsweetened dark chocolate optional, makes the chocolate hazelnut bars not raw
- 1 TB coconut oil optional, makes the chocolate hazelnut bars not raw
- ½ cup hazelnuts peeled, toasted and chopped
Instructions
- Line a bar pan or a baking sheet with high sides with parchment paper.
- Optional: Preheat your oven to 350°F (180°C). Spread the hazelnuts in a single layer on a baking sheet. Roast the hazelnuts in the preheated oven for 10-15 minutes, or until they are golden brown and smell toasty. The skin should come off easily when rubbed with a towel. Let cool in room temperature.
- Soak and cashews in a bowl for at least one hour. Drain thoroughly.
- 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 for at least 30 minutes.
- 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 - bars can be kept in the fridge.
Cup of Yum
Nutrition Information
Calories
396kcal
(20%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
0.4mg
(0%)
Sodium
56mg
(2%)
Potassium
420mg
(12%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
13IU
(0%)
Vitamin C
0.5mg
(1%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 396
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 56mg | 2% |
| Potassium | 420mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.