Description
These Gluten Free Chocolate Hazelnut Bars are a delicious grain-free, vegan, raw, and paleo-friendly treat. Combining a crunchy almond and coconut crust with a creamy cashew chocolate filling, topped with toasted hazelnuts and a drizzle of dark chocolate, these bars are perfect for a healthy dessert or snack. Free from gluten and refined sugars, they use natural sweeteners like dates and maple syrup and require no baking for most of the process, making a simple yet indulgent treat.
Ingredients
Crust
- 1 cup almonds
- 1/2 cup desiccated coconut
- 1/3 cup Medjool dates
- 2 tablespoons coconut oil
- 4 ounces unsweetened dark chocolate
- Pinch of sea salt
Filling
- 2 cups cashews (soaked for at least 1 hour and drained)
- 1 ounce unsweetened dark chocolate
- 1/4 teaspoon sea salt
- 2 tablespoons maple syrup or 2-3 dates (adds sweetness and softens texture)
- 2 tablespoons coconut oil
- Non-dairy milk (coconut milk recommended, as needed to adjust texture)
- Pinch of salt
Optional Topping
- 1 ounce unsweetened dark chocolate (for drizzling, optional, makes bars not raw)
- 1 tablespoon coconut oil (for melting chocolate topping, optional)
- 1/2 cup hazelnuts (peeled, toasted, and chopped)
Instructions
- Prepare Pan and Toast Hazelnuts (optional): Line a bar pan or baking sheet with high sides with parchment paper. If using toasted hazelnuts for topping, preheat oven to 350°F (180°C). Spread hazelnuts in a single layer on a baking sheet and roast for 10-15 minutes until golden and fragrant. Remove the skins by rubbing with a towel and cool to room temperature.
- Soak Cashews: Soak the cashews in a bowl with water for at least one hour to soften. Drain thoroughly before use.
- Make the Crust: In a food processor, combine almonds, desiccated coconut, Medjool dates, coconut oil, unsweetened dark chocolate, and a pinch of sea salt. Process until the mixture holds together well and can be formed into shapes. Press this evenly into the prepared pan to form the crust layer.
- Prepare the Filling: Add the soaked cashews, unsweetened dark chocolate, sea salt, maple syrup or dates, coconut oil, pinch of salt, and some non-dairy milk to the food processor. Process for about 2 minutes until very smooth and creamy. If the mixture is too runny, add coconut oil one tablespoon at a time until desired consistency. If too thick or hard, add non-dairy milk one tablespoon at a time. Adjust sweetness to taste with additional maple syrup or dates.
- Assemble and Chill: Pour the filling mixture evenly over the crust in the pan and smooth the top. Place the pan in the freezer for at least 30 minutes to set.
- Melt Chocolate for Topping (optional): Place a small bowl inside a saucepan filled halfway with water to create a double boiler. Add the remaining dark chocolate and coconut oil to the bowl. Heat on very low heat, stirring occasionally until fully melted and smooth.
- Add Topping to Bars: Remove the bars from the freezer. Drizzle the melted chocolate over the bars and sprinkle with the toasted and chopped hazelnuts. Press the hazelnut pieces lightly so they adhere to the topping and won’t fall off when set.
- Final Chill and Serve: Return the bars to the freezer for at least 1 hour to fully set. Cut into squares and serve chilled. Store bars in the refrigerator for best freshness.
Notes
- Soaking cashews is essential for a smooth filling texture; soak at least one hour or overnight if possible.
- Use Medjool dates for natural sweetness; adjust quantity based on your desired sweetness level.
- If avoiding heating, omit the chocolate drizzle topping to keep bars fully raw.
- Non-dairy milk, preferably coconut milk, helps to adjust filling texture; add slowly to avoid runny consistency.
- You can substitute maple syrup with more dates if you want a softer filling texture but note it may be less firm.
- Store bars in the refrigerator to keep them firm and fresh, ideally in an airtight container.
- Peeling hazelnuts can be done by roasting and rubbing skins off with a towel; this step enhances the taste and texture of the final topping.
