Description
These No-Bake Nutella Bars are a delicious vegan treat combining gluten-free oat base with a creamy hazelnut chocolate ganache. Perfect for a quick and easy dessert, they require no baking and deliver a rich, nutty flavor with a smooth, luscious texture. Garnished with toasted hazelnuts, they make a perfect snack or dessert for vegan and gluten-free diets.
Ingredients
Scale
Base
- 2 ½ cups Iswari Gluten-Free Oats Hazelnut Butter & Cacao
- ¼ cup hazelnut butter
- ¼ cup pure maple syrup
- 2 tbsp water
Ganache Topping
- 7 oz vegan chocolate
- â…” cup hazelnut butter
- ¼ cup pure maple syrup
- ¼ cup full fat canned coconut milk (use thick part from the top of the can)
Garnish
- Toasted hazelnuts (optional)
Instructions
- Prepare the base: Add the oats, hazelnut butter, and maple syrup to a food processor and blend for a few minutes until fully combined. Add the water and blend again until the mixture forms a dough that sticks together. If using regular oats instead of gluten-free, adjust water or oats for consistency.
- Shape the base: Lightly grease an 8-inch square pan with oil and line it with parchment paper. Press the oat dough evenly into the bottom of the pan using a cake scraper or flat-bottomed glass. Smooth the surface and chill in the refrigerator for 1 hour to set.
- Make the ganache: Melt the vegan chocolate using a double boiler. In a blender, combine the melted chocolate with hazelnut butter, maple syrup, and the thick part of canned coconut milk. Blend until smooth and creamy.
- Assemble the bars: Spread the ganache over the chilled oat base using a cake scraper or spatula, creating an even layer. Use the back of a spoon to create a decorative swirl effect on the ganache. Sprinkle toasted hazelnuts on top if desired.
- Chill the bars: Place the assembled bars in the fridge and chill for 2 hours, allowing them to firm up completely.
- Serve and store: Slice the bars into portions and serve chilled. Store leftovers in an airtight container in the refrigerator and consume within 5 days for best freshness.
Notes
- If substituting regular oats for gluten-free oats, adjust the water content to achieve the right dough consistency.
- Use the thick coconut cream from the top of the canned coconut milk for a richer ganache texture.
- Ensure chocolate is vegan; dark chocolate with no dairy is recommended.
- Bars can be stored in the fridge up to 5 days without losing quality.
- Optional toasted hazelnuts add texture and enhance nutty flavor.
