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Blueberry Dream Bars with Chocolate Hazelnut Crust (Raw, Vegan)

March 10, 2018

Blueberry Dream Bars with Chocolate Hazelnut Crust (Raw, Vegan) by Plantbased Baker

Spring is in the air, and these no-bake Blueberry Dream bars are exactly what you need to welcome the warmth! Three layers of raw plant-based deliciousness, filled with cacao, hazelnuts, blueberries, coconut and cashew cream, blend together beautifully for a flavor that’s creamy, rich and refreshing all at the same time.

Blueberry Dream Bars with Chocolate Hazelnut Crust (Raw, Vegan) by Plantbased Baker

I also added a bit of cinnamon to the crust for a nice little kick! This was my first time trying this combo and it might just be a new favorite.

Blueberry Dream Bars with Chocolate Hazelnut Crust (Raw, Vegan) by Plantbased Baker

Blueberry Dream Bars with Chocolate Hazelnut Crust (Raw, Vegan)

March 10, 2018

Makes: 9 Large Squares, 16 Small Squares or 18 Small Bars

Ingredients:

Chocolate Hazelnut Crust

  • 1 cup raw hazelnuts
  • ½ cup unsweetened coconut flakes
  • 1 cup pitted medjool dates, soaked and drained
  • 2 Tbsp. organic cacao powder
  • 1 tsp. cinnamon
  • ⅛ tsp. sea salt

Cream Filling

  • 2 cups raw cashews, soaked and drained
  • ⅔ cup coconut cream*
  • ¼ cup + 2 Tbsp. pure maple syrup
  • ¼ cup coconut oil, melted*
  • 2 Tbsp. fresh squeezed lemon juice
  • 2 tsp. pure vanilla powder or extract
  • ⅛ tsp. sea salt

Blueberry Filling

  • ½ of the cream filling
  • 1 cup fresh blueberries

Chocolate Sauce

  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. coconut oil
  • 1 Tbsp. raw organic cocoa butter wafers
  • 2 Tbsp. organic cacao powder
  • ¼ tsp. pure vanilla powder or extract
  • ⅛ tsp. sea salt

Additional Toppings

  • Fresh blueberries
  • Chopped pistachios
  • Dried rose petals

Directions:

For the Chocolate Hazelnut Crust

  • Soak dates in warm water to soften for about 30 minutes.
  • Line an 8" x 8" baking pan with parchment paper and set aside.
  • Place hazelnuts and coconut flakes in a food processor and process into a crumble.
  • Add the cacao powder, cinnamon and sea salt and pulse until combined.
  • Add the dates, after soaking and draining, and blend into a sticky dough.
  • Evenly press mixture into bottom of lined baking pan and place in the refrigerator while preparing the cream layer.
  • Clean out the food processor for next layer.

For the Cream Filling

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the cream filling ingredients. Blend until creamy and smooth, scraping down the sides when necessary.
  • Evenly spread about half of the cream mixture over the crust. Tap pan on counter to release air bubbles, then place in the freezer to set while preparing the blueberry filling, about 25 minutes.

For the Blueberry Filling

  • Add fresh blueberries to the remaining cream filling in the food processor. Blend until creamy and smooth.
  • Evenly spread the blueberry filling over the set cream filling, then tap pan on counter to release air bubbles.
  • Cover and place in the freezer to set for at least 4 hours, or overnight for best results.

For the Chocolate Sauce

  • After the dessert has set and you’re ready to serve, remove from pan and allow to thaw while preparing the chocolate sauce.
  • Make the chocolate sauce using the double boiler method: Fill a small-medium sized pot/saucepan halfway with water. Set on the stove over medium heat and place a heatproof bowl (metal or glass) over the top; the bowl should sit on top, not inside.
  • Add cocoa butter wafers, coconut oil, maple, vanilla and salt to the bowl and stir until fully melted.
  • Whisk in the cacao powder until fully combined, then remove bowl fromheat.
Evenly slice dessert into squares or bars and set on parchment paper. Drizzle the chocolate sauce across the tops and garnish with pistachios, rose petals or other toppings of choice. Store in the freezer for up to two weeks.

Notes

  • For coconut cream, refrigerate a can of coconut milk 8 hours or overnight. Open can and scoop out the thick creamy layer that has solidified at the top. Lightly whisk into a cream. Reserve the remaining liquid in the refrigerator for another use.
  • Melt coconut oil by filling a container with hot water and setting jar in it untilthe oil melts. Allow oil to cool to room temperature before using.

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About Me

Hi there! I’m Sara – a 26-year old marketing professional with a passion for plant-based baking on the side.

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