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No-Bake Chocolate Hazelnut Slices

by Nensi Beram
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No-Bake Chocolate Hazelnut Slices

This recipe was originally published in August, 2016. It has been retested and updated with new photos and helpful tips.

Chocolate & hazelnuts: a match made in heaven

Chocolate and hazelnuts, with this combination you can never go wrong! Here is a recipe for no-bake chocolate hazelnut slices everyone will love.

Delicious crust is made with roasted hazelnuts and cashews and sweetened with dates. Next comes a creamy hazelnut layer topped with a perfectly smooth chocolate ganache.

These slices are vegan (dairy-free), gluten-free, soy-free, grain-free, and sooo yum! No oven required!

Meet the ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Crust

Hazelnut layer

Chocolate layer

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Soaking cashews:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for at least 4 hours.

Soaking dates: Put pitted dates in a bowl and cover them with water. Soak at room temperature for 1-2 hours.

Note: To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed blender.

Crust

  • Line the square pan (22 x 22 cm) with baking paper.
  • Drain dates really well after soaking them – you can use a fork to remove any excess water.
  • Place roasted hazelnuts, roasted cashews,  fine coconut flour, raw cacao powder, coconut oil, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared pan.
  • Place the crust into the fridge while you make the hazelnut layer.

Hazelnut layer

  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream (see Note on coconut cream), roasted hazelnuts, agave syrup, and coconut oil.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Pour the mixture over the crust.
  • Place the cake in the freezer for approx. 10-15 minutes while you make the chocolate layer.

Chocolate layer

  • Melt dark chocolate in a small pot over low heat. Set aside and let it cool down a bit.
  • Put coconut cream, melted chocolate, and date syrup into a high-speed blender.
  • Process until smooth. Adjust sweetness if needed.
  • Pour the chocolate mixture on top of the first layer.
  • Place the cake in the freezer to set for at least 4-5 hours or until firm.

Serving suggestion

  • Remove the cake from the freezer.
  • Let it sit at room temperature for 20-30 minutes to soften. Slice and serve.
  • You can sprinkle each slice with chopped roasted hazelnuts.

Storing

Keep the leftovers in the fridge or the freezer. The cake can last up to 1 month in the freezer.

Tips and how-tos

Note on coconut cream

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate the cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

How to roast nuts

Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:

  • Preheat oven to 180 °C.
  • Spread the nuts in an even layer on the baking sheet.
  • Place in oven and roast for 10-15 minutes.
  • Stir or shake the tray every 5 minutes to help the nuts to cook evenly.
  • When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet.

No-Bake Chocolate Hazelnut Slices are:

  • Vegan (dairy-free)
  • Gluten-free
  • Soy-free
  • Grain-free
  • No-bake
  • Rich and creamy
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No-Bake Chocolate Hazelnut Slices

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No-Bake Chocolate Hazelnut Slices

No-Bake Chocolate Hazelnut Slices

Nensi Beram
Delicious no-bake chocolate hazelnut slices everyone will love. Vegan (dairy-free), gluten-free, soy-free, and grain-free! No oven required!
Prep Time 1 hr 50 mins
Cuisine Gluten-free, Vegan
Servings 16
Calories 364 kcal

Ingredients
  

First layer - Crust

Second layer

  • 200 g cashews previously soaked in water for minimum 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 100 g dry roasted hazelnuts
  • 80 ml agave syrup for extra sweetness
  • 60 ml coconut oil

Third layer - Chocolate topping

Instructions
 

Crust

  • Line the square pan (22 x 22 cm) with baking paper.
  • Drain dates really well after soaking them - you can use a fork to remove any excess water.
  • Place roasted hazelnuts, roasted cashews,  fine coconut flour, raw cacao powder, coconut oil, and dates in the food processor and process until the mixture sticks together.
  • Once it’s all combined, press the mixture evenly onto the bottom of the prepared pan.
  • Place the crust into the fridge while you make the hazelnut layer.

Hazelnut layer

  • Drain cashews well and place them into a high-speed blender.
  • Add coconut cream (see Note on coconut cream), roasted hazelnuts, agave syrup, and coconut oil.
  • Process until smooth and creamy. Adjust sweetness if needed.
  • Pour the mixture over the crust.
  • Place the cake in the freezer for approx. 10-15 minutes while you make the chocolate layer.

Chocolate layers

  • Melt dark chocolate in a small pot over low heat. Set aside and let it cool down a bit.
  • Put coconut cream, melted chocolate, and date syrup into a high-speed blender.
  • Process until smooth. Adjust sweetness if needed.
  • Pour the chocolate mixture on top of the first layer.
  • Place the cake in the freezer to set for at least 4-5 hours or until firm.

Serving suggestion

  • Remove the cake from the freezer.
  • Let it sit at room temperature for 20-30 minutes to soften. Slice and serve.
  • You can sprinkle each slice with chopped roasted hazelnuts.

Storing

  • Keep the leftovers in the fridge or the freezer. The cake can last up to 1 month in the freezer.

Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
No-Bake Chocolate Hazelnut Slices
Amount per Serving
Calories
364
% Daily Value*
Fat
 
27
g
42
%
Sodium
 
9
mg
0
%
Carbohydrates
 
28
g
9
%
Fiber
 
4
g
17
%
Sugar
 
17
g
19
%
Protein
 
6
g
12
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword hazelnut slices, vegan chocolate slices

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2 comments

Yen Siew Fah November 2, 2021 - 9:28 am

I love yr creativity for raw desserts. What can replace coconut oil and coconut cream?

Reply
Nensi Beram November 3, 2021 - 11:55 am

Coconut oil and coconut cream provide texture and binding so they are essential ingredients for this recipe. But if you are allergic to coconut, try adding cacao butter instead (the flavor can be quite dominant though).

Reply

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