Chocolate Hazelnut Slice

Chocolate lovers, this one's for you! This no bake chocolate hazelnut slice is 3-layers of pure goodness. A nutty brownie style base with a creamy chocolately center and a chocolate drizzle. Yum. Does it get any better?

Well yes, because you can keep these babies in the freezer and have a square anytime you please. They don’t freeze solid, so are perfectly edible straight out of the freezer.

So I’m thinking snacks/desserts for the next couple of weeks!

There are few things that go together better than chocolate and hazelnuts, so if you are craving something chocolatey, this slice of heaven will definitely hit the spot. This is one of the yummiest and easiest recipes ever!

It delivers the classic after-dinner treat you’re craving but in a satisfying yet nutrition-packed treat. A delight for the eyes as its sure to wow, as well as your taste buds.

What’s in the Chocolate Hazelnut Slice?

It has a crunchy nut base made from hazelnuts, dates and coconut topped with a creamy cashew filling blitzed in the blender until silky smooth with a splash of vanilla. All topped with a drizzle of melted chocolate.

That’s it. Nothing else. Because what more do you need?

This is the best no bake, chocolate cheesecake recipe.

Luxurious, creamy, sweet and seriously amazing.

 

Course Dessert, Snack

Keyword chocolate cheesecake bars, chocolate cheesecake raw, chocolate cheesecake slice no bake, clean eating dessert, clean eating snack

Ingredients

Nutty Vase Crust

• 1 cup hazelnuts or almonds or a mix
• 1/2 cup dates, soaked at least 30 minutes and drained
• 1/2 cup oats, instant or quick
• 1/2 cup desiccated coconut
• 1/4 cup peanut (or any other nut or seed) butter
• 2 tablespoons cocoa or cacao powder

Chocolate Cream Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 13.5 oz coconut cream, full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/3 cup cocoa or cacao powder
• 1 teaspoon vanilla extract

Chocolate Drizzle

• 1/2 cup chocolate chips
• 1 teaspoon coconut oil

Garnish

• 1/2 cup hazelnuts – chopped

Instructions

Nutty Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least two hours before making these bars to allow coconut cream to separate.

  Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the slice out easier for cutting.

  Place hazelnuts into a food processer and process until broken down and crumbly. Add dates, oats, coconut, peanut butter, cocoa powder and vanilla extract and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your slice base crust.

  Press the mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

   

Chocolate Cream Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, to drink, or discard.

  Place all filling ingredients, cashews, coconut cream, coconut oil, honey, cocoa powder and vanilla extract into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey or cocoa powder if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator while you make the chocolate drizzle.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts, stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  When melted, drizzle the slice with the melted chocolate and sprinkle with the chopped hazelnuts.

  Place slice back in fridge for chocolate to set then remove and after checking it is firm and set, remove from pan using the parchment paper handles and cut into 10-12 (or more) squares.

  Store sealed in the fridge for up to 1 week.

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites