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No-Bake Chocolate Hazelnut Slices

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

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.

Nutrition

Calories: 364kcal | Carbohydrates: 28g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 357mg | Fiber: 4g | Sugar: 17g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg