If you’re searching for a luscious, guilt-free treat to satisfy your sweet tooth, look no further than this No-Bake Vegan Nutella Bars Recipe. These bars combine the rich, velvety flavor of hazelnut butter and vegan chocolate with the wholesome heartiness of gluten-free oats, creating a divine dessert that requires no oven and minimal effort. Perfectly creamy, a little crunchy, and irresistibly chocolaty, these bars are an absolute game-changer for vegan and non-vegan dessert lovers alike. Once you try them, they’ll become your go-to snack or dessert for every occasion.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making these bars taste spectacular. Each component plays a unique role, from providing a chewy texture to adding that signature nutty, chocolatey richness.
- 2 ½ cups Iswari Gluten-Free Oats Hazelnut Butter & Cacao: These oats bring both texture and a natural hazelnut-cacao flavor, setting the perfect base.
- ¼ cup hazelnut butter: Adds creamy nuttiness that complements the chocolate beautifully.
- ¼ cup pure maple syrup: A natural sweetener that balances richness with a touch of caramel notes.
- 2 tbsp water: Helps bind the mixture into a perfect dough consistency.
- 7 oz vegan chocolate: The star of the ganache topping, lending luscious chocolate goodness.
- â…” cup hazelnut butter: Blended into the ganache for extra creaminess and that signature Nutella flavor.
- ¼ cup pure maple syrup: Sweetens the ganache naturally, ensuring it’s not overpoweringly sweet.
- ¼ cup full-fat canned coconut milk: The thick part from the top adds richness and silky texture.
- Toasted hazelnuts for garnish (optional): Adds a delightful crunch and enhances the nutty aroma.
How to Make No-Bake Vegan Nutella Bars Recipe
Step 1: Prepare the Oat Base
Start by adding the oats, hazelnut butter, and maple syrup into your food processor. Blend them for a few minutes until everything combines seamlessly. Gradually add the water and blend again until you get a dough that sticks together – just right for pressing into your pan. If your oats are not gluten-free, you might need to tweak the water or oats amount slightly to achieve the ideal texture.
Step 2: Form and Chill the Base
Lightly grease an 8-inch square pan with a bit of oil, then line it with parchment paper for easy removal later. Press the oat dough firmly and evenly into the base of the pan using a cake scraper or the bottom of a flat glass. This step builds a sturdy foundation for your bars. Pop this into the fridge for one hour to firm up nicely.
Step 3: Make the Ganache Topping
While your base chills, melt the vegan chocolate gently over a double boiler to avoid burning. Transfer the melted chocolate along with the hazelnut butter, maple syrup, and thick coconut milk to a blender. Blend until smooth and creamy, creating the indulgent ganache that gives these bars their luxurious character.
Step 4: Assemble and Garnish
Spread the ganache evenly over the chilled oat base with a spatula or cake scraper. To add a whimsical touch, use the back of a spoon to create beautiful swirl patterns on the surface. Sprinkle toasted hazelnuts on top if you want added crunch and that irresistible roasted flavor.
Step 5: Final Chill and Slice
Place the whole pan back in the refrigerator for at least two hours to allow everything to set perfectly. Once firm, slice your creation into 10 generous bars that are ready to impress friends and family alike.
How to Serve No-Bake Vegan Nutella Bars Recipe
Garnishes
Feel free to get creative with garnishes. A sprinkle of flaky sea salt or a dusting of cocoa powder can elevate the nutty, chocolatey layers. Fresh berries or edible flowers can add a vibrant burst of color and freshness, making each bar look as gorgeous as it tastes.
Side Dishes
These bars are perfect all on their own, but pairing them with a chilled almond milk latte or a scoop of vegan vanilla ice cream can turn your snack into a decadent dessert experience. A side of fresh fruit salad also complements the richness and adds a refreshing contrast.
Creative Ways to Present
Try serving these bars on a rustic wooden board, nestled among whole hazelnuts and cacao nibs to highlight their key flavors. For parties, arrange them on a tiered dessert stand and garnish with edible gold flakes for a bit of glamour. Wrapping individual bars in parchment paper tied with twine makes for charming, homemade gifts.
Make Ahead and Storage
Storing Leftovers
Thanks to their firm yet creamy texture, these bars store beautifully in an airtight container in the fridge. Keep them chilled, and they’ll stay fresh for up to five days — perfect for quick snacks or a sweet treat whenever you need one.
Freezing
If you want to make a big batch to enjoy later, these vegan Nutella bars freeze wonderfully. Wrap them individually or in portions, and store in a freezer-safe container. When you want a treat, just thaw them overnight in the fridge, and they’re ready to enjoy without losing any of that delightful flavor or texture.
Reheating
Since these bars are best enjoyed chilled, reheating isn’t necessary. However, if you prefer a slightly softer texture, leave them at room temperature for 10–15 minutes before serving. Avoid microwaving as it may cause the bars to become too gooey or lose their structure.
FAQs
Can I use regular oats instead of gluten-free oats?
Absolutely! Regular oats will work fine, but you might need to adjust the water content slightly, adding more to get that perfect dough consistency if it feels too dry.
Is there a substitute for hazelnut butter?
While hazelnut butter gives that classic Nutella vibe, almond or cashew butter can be used as alternatives, though it will slightly change the flavor profile.
What type of vegan chocolate is best for this recipe?
Choose a good-quality vegan dark chocolate with at least 60% cacao. It ensures rich flavor and melts smoothly for the ganache topping.
Can I make smaller or larger batches?
Yes! Just keep the proportions consistent when scaling up or down. For smaller batches, use a smaller pan and adjust chilling times accordingly.
How do I prevent the bars from being too sticky?
Chilling the bars thoroughly is key to keeping them firm and less sticky. Also, pressing the base firmly into the pan helps create a solid foundation that holds together well.
Final Thoughts
I’m so excited for you to try this No-Bake Vegan Nutella Bars Recipe. It’s one of those rare recipes that feels indulgent yet wholesome, effortless yet impressive. These bars are guaranteed to become a beloved fixture in your dessert rotation, perfect for sharing or keeping all to yourself. Once you experience their dreamy texture and rich flavor, you’ll wonder how you ever lived without them!
Print
No-Bake Vegan Nutella Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
These No-Bake Nutella Bars are a delicious vegan treat combining gluten-free oats, hazelnut butter, and rich vegan chocolate ganache. Perfect for a quick, no-bake dessert that requires minimal effort yet delivers decadent, chocolatey flavor with a satisfying texture.
Ingredients
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 (thick part from the top)
Garnish
- Toasted hazelnuts (optional)
Instructions
- Prepare the base: Add the oats to your food processor along with the hazelnut butter and maple syrup and blend for a few minutes until combined. Add the water, then blend again until the mixture sticks together to form a dough consistency. Adjust water or oats if needed to get the right dough texture.
- Press dough into pan: Lightly grease the bottom and sides of an 8-inch square pan with oil and line it with parchment paper. Press the oat dough evenly into the base and smooth with a cake scraper or flat-bottomed glass. Chill in the fridge for 1 hour.
- Make the ganache: Melt the vegan chocolate gently over a double boiler. Add melted chocolate, hazelnut butter, maple syrup, and thick coconut milk to a blender and blend until smooth and creamy.
- Assemble the bars: Spread the ganache evenly over the chilled oat base using a cake scraper or spatula. Use the back of a spoon to create a decorative swirl effect. Sprinkle toasted hazelnuts on top if desired.
- Chill to set: Refrigerate the assembled bars for 2 hours to allow the ganache to set properly.
- Serve and store: Slice the bars into servings and enjoy. Store leftover bars in an airtight container in the fridge for up to 5 days.
Notes
- If using regular oats instead of gluten-free, add more water if the dough is too dry or more oats if too wet to achieve the right consistency.
- Ensure to use the thick cream from the top of the coconut milk can for the ganache for the best texture.
- Toasted hazelnuts are optional but add a nice crunch and nutty flavor.
- These bars must be kept refrigerated to maintain texture and freshness.
