Are you drooling yet? These No-Bake Chocolate Bars make the tastebuds and the soul happy. Naturally sweetened with dates, the inside is creamy, caramel-like, with a chewy, crunchy base, and everything is coated in yummy dark chocolate with a hint of coconut. You really can’t go wrong biting into one of these.
Frozen vegan treats for the win
My Picky Husband is over the moon for these vegan chocolate bars and he doesn’t typically like dark chocolate. I wanted to call these “vegan mars bars” but he said they didn’t quite taste like mars bars (I haven’t had a mars bar in probably 10 years) so I took his word for it. So maybe not a mars bar, but they definitely hit the spot. They store really nicely in the freezer and you don’t even have to wait for them to thaw to enjoy. These no-bake chocolate bars have the perfect texture right from the freezer into your mouth.
The hard part with these creamy, vegan chocolate bars is the waiting time. They are actually quite simple to make, it’s waiting for them to harden in the freezer that will take all your self control. But just know that the wait is worth it. These bars are perfect to make a few days ahead of friends coming over. They store really nicely in the freezer and after thawing for a few mintues they will knock the socks off your guests.
here are a few reasons why I love these no-bake chocolate bars, so listen up!
- Can you tell from the pictures how creamy and decadent the inside of these bars are? Because let me tell you, they do not disappoint. They are the queen of vegan chocolate bars. Packed with protein from the nuts and sweetened naturally via dates.
- It’s a good thing these bars are stored in the freezer where you can’t see them. You know that saying, “out of sight, out of mind”, it really comes into play here. If these bars were sitting out on the countertop I think I could eat them all. You’ve been warned, they truly are hard to stop at just one!
- These beauties have to hang out in the freezer for a few hours, but the upside to that is actually making these bars takes no time. Less than 30 minutes! I’d say that is a big win in the kitchen, and the end result are some mouthwatering vegan treats.
say goodbye to summer with these vegan chocolate bars
With just a few weeks left of summer (although everyone seems ready for fall now that September is here), these raw vegan chocolate bars are the perfect way to say goodbye to summer. A great treat to enjoy the last bit of summer before we start to bundle up and only consume warm things in the months to come. So here’s to one last hurrah. ♥
no bake chocolate bars
- 3/4 cup almonds
- 3/4 cup pecans
- 12-13 medjool dates (pits removed)
- 1 tsp cinnamon
- pinch sea salt
- 2 tbsp hemp seeds (optional)
- 10 medjool dates (soaked in hot water for 10 minutes, to soften)
- 5-7 tbsp hot water
- 1/2 cup almond butter
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla
- 70 g dark chocolate (~3/4 cup)
- 2 tsp coconut oil (melted)
- Soak the 10 dates for the filling in hot water for ten minutes, to soften. Remove from the hot water after ten minutes and squeeze out any excess water. Set aside.
- Line a loaf pan with parchment paper, set to the side.
- Prepare the base ingredients. Using a food processor add the pecans and almonds and pulse. Add in the dates and the rest of the base ingredients. Pulse until thoroughly combined and the mixture sticks together. If your mixture isn’t sticky enough, add 2 more dates.
- Pour the base ingredient mixture into the loaf pan and press it firmly into the pan. Place in the freezer for ten minutes while you prepare the filling. Add the soaked dates from step 1 into the food processor and begin to blend. You will need to add the 5 tablespoons of water along with it. You are looking for a date paste to form (no chunks). Blend and scrape the sides for about 2 minutes or until it is mostly smooth. Add in the rest of the filling ingredients.
- Take the pan out of the freezer and pour the smooth filling mixture onto the base mixture. Spread it out evenly. Freeze for 3 hours.
- Once the 3 hours are up. Leave the pan in the freezer and begin to prepare the chocolate coating.
- Melt the coconut oil in a saucepan over low heat. Once the coconut oil is mostly melted add in the chocolate (I chopped the chocolate first). Once the mixture is nice and smooth, bring out the bars from the freezer. Remove the bars from the loaf pan. You may need to cut around the outside, or the parchment paper may just lift nice and easily out of the pan. Place on a cutting board and cut the bar mixture into 10 equal pieces.
- One at a time, dip all sides of each bar into the chocolate mixture. Have a plate or tray with parchment paper available to place the newly coated chocolate bars on to. Once all the bars have been coated, (option to top with sea salt) place back in the freezer for 1-2 hours. Chocolate Bars are best stored in a sealed container in the freezer.