Gluten Free Chocolate hazelnut bars (grain-free, vegan, raw, paleo)

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A square piece of chocolate brownie, inspired by a gluten free hazelnut bars recipe, topped with chopped hazelnuts on a round ceramic plate, placed on a wooden surface next to a folded cloth and a metal spoon.

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.

Course Dessert

Cuisine Healthy, Jewish, North American

Keyword almonds, chocolate, coconut, dairy-free, gluten-free, hazelnuts, Medjool dates, no bake, nuts, passover, raw, vegan

Prep Time 15

Resting time 2

Total Time 2 15

Servings

Calories 396kcal

Author Ksenia Prints

Equipment

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.

Nutrition