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    Home » Recipes » Vegan Healthier Recipes

    Published: Mar 26, 2023 · Modified: Nov 15, 2023 by DJ · This post may contain affiliate links · 1 Comment

    Almond Raspberry Nutella Bars (Vegan & Gluten Free)

    Jump to Recipe Jump to Video Print Recipe

    Want a dessert that is super chocolatey as is made of multiple tasty layers? These vegan Nutella bars might just be what you've been looking for. They're made from a healthier and soft almond base and a creamy and silky smooth dairy-free 'Nutella' filling which is filled with fresh raspberries.

    These bars are rich, hazel-nutty and completely gluten-free. If you love treats that require just a little bit of baking, then much more chilling time inside the fridge, this might be the dessert for you!

    A creamy, chocolatey bar on a white plate. It's topped with bright pink fresh raspberries. this recipe

    The recipe is so simple and easy to follow. I love to serve it with fresh vegan double cream as it compliments both the almond base and the chocolate layer deliciously. However, it still tastes absolutely amazing on it's own!

    Some other chocolate recipes that I know you'll love are my vegan chocolate peanut butter almond bars, vegan flourless almond chocolate cake and vegan double chocolate mousse cake recipes which are all so yummy in their own ways. Another raspberry recipe that you should try is my vegan raspberry crumble oatmeal bars.

    Jump to:
    • Why You Will Love These Bars
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Vegan 'Nutella' Bars
    • Expert Tips
    • Recipe FAQs
    • More Fruity Vegan Treats
    • Almond Raspberry Nutella Bars (Vegan & Gluten Free)

    Why You Will Love These Bars

    • Copycat Nutella - The filling in this recipe is completely free of any dairy, yet it resembles the flavor of original Nutella very accurately. My version is a little creamier, richer and less thick, but it retains the heavenly combination that is hazelnut and chocolate due to the hazelnut butter and the melted chocolate, which taste great together. I also used this legendary combination for my vegan chocolate ganache filled cupcakes and vegan ferrero rocher truffles and they both have that delicious flavor vibe.
    • Visually Appealing - These bars are very nice to look at due to the layers that they're made from. Although there are only two layers, the chocolate layer sits so gracefully on top of the almond layer. It glistens on top and the bright pink raspberries also look extra-delicious in contrast to the darker chocolate.
    • Almost Completely No-Bake - There isn't too much that you'll have to do when making this recipe. The only baking you'll need to do is when you're making the almond layer. This goes into the oven for 10 minutes. Then you can simply make the chocolate filling and let it set inside the fridge.
    • Allergy Friendly & Plant Based - This vegan almond raspberry Nutella bars recipe is completely vegan, dairy free and gluten free.

    Ingredient Notes

    The ingredients that you will need to make my almond raspberry nutella bars laid out over a white, marble background.
    • Almond meal - This is the same thing as almond meal. I haven't tested out almond flour for this recipe yet, but I would imagine that it would have quite a similar effect to the ground almonds when used as part of a base.
    • Maple syrup - I decided to use this as the main sweetener for this recipe instead of granulated sugar as it is much healthier and it still works great. If you're on the look out for some other healthy treats that use it as the primary sweetener, see my vegan bounty bars and vegan single serve double chocolate chip cookie recipes.
    • Dark baking chocolate - If you can, try to use a baking-specific vegan dark chocolate as these melt better than many ordinary vegan chocolate in a smoother fashion. Using things such as, dairy-free chocolate chips makes your life harder, as they become clumpy when heated.
    • Vegan double (whipping) cream - I love to use the Emlea plant-based double cream or for this recipe as it gives the filling that perfect smoothness and creaminess.
    • Hazelnut butter - This is arguably the most important ingredient as it gives the bars the 'Nutella' vibes that we all want. Without this, these bars would simply be 'almond chocolate slices'.
    • Fresh raspberries - For ease, I don't recommend using frozen raspberries for this recipe. If you do you'd have to let them thaw first and this can make the raspberries mushy. Add them fresh while they're looking their best.

    See recipe card for full information on individual ingredients and quantities.

    Substitutions & Variations

    • You can make the bars a little less rich by using a vegan milk baking chocolate for this recipe, instead of the dark chocolate that I recommend. This will give them a much creamier taste, if that is what you prefer. I personally, love using dark chocolate for the bars are I feel it makes them taste more luxurious.
    • I love using fresh raspberries for these 'Nutella bars' but you can substitute them out for a different kind of fruit such as, fresh cherries (pitted) and fresh blueberries. Both options are delicious. I used fresh strawberries for my vegan strawberry cheesecake bars and I think they could also work really well in this recipe.

    How To Make Vegan 'Nutella' Bars

    For the full method, please refer to the recipe card at the bottom of this post.

    A large, square baking tin lined with parchment paper.

    1. Line a square baking tin with parchment paper.

    The base ingredients combined inside a large bowl.

    2. Combine the base ingredients.

    The base pressed into the lined tray.

    3. Press the base into the lined tin and bake.

    The melted hazelnut chocolate mixture inside a mixing bowl.

    4. Make the chocolate 'Nutella' filling.

    The raspberries have been folded into the chocolate.

    5. Stir in the raspberries.

    The chocolate mixture has been poured into the pan and topped with extra raspberries.

    6. Pour the filling over the base. Refrigerate.

    The mixture has been chilled and is ready to be sliced.

    7. Slice and serve.

    Expert Tips

    Don't over-chill the bars - Once the recommended chilling time is over, make sure that you take the bars put from the fridge and slice. If you happen to accidentally leave it in the fridge to chill all day, it will be harder to slice through the base. Once the bars are sliced, you can leave them in the fridge for much longer.

    Add extra hazelnut butter - If you want increased vegan 'Nutella' flavors, you can add a little more hazelnut butter to the chocolate mixture. I'm a big hazelnut fan, so I love to add extra hazelnut butter one teaspoon at a time. However, I advise that you only add a maximum of a further 2-3 teaspoons.

    One of my chilled chocolate raspberry bars. There are raspberries inside as well as on top. Many other bars are sitting in the background.

    Recipe FAQs

    How can I store these Nutella bars?

    Store these bars inside the fridge for up to 4 days. Make sure that they are inside an airtight container too.

    Why is Nutella not vegan?

    Vegan products are completely plant-based and never derived from animal products. The classic non-vegan Nutella contains skimmed milk powder and is therefore, unsuitable for vegans.

    Is there a vegan version of Nutella?

    There are many brands these days which are trying to emulate the taste of Nutella. Some are better than others for sure. The likelihood of you finding one of these copycat recipes will depend on which country you live in. If you are from the United States, United Kingdom, Australia or Canada, you should be able to find one in a large grocery store or superstore.

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    If you tried this Vegan Almond Raspberry Nutella Bars Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    One of my large vegan nutella bars on a white. It is topped with juicy, fresh raspberries.

    Almond Raspberry Nutella Bars (Vegan & Gluten Free)

    These almond raspberry nutella bars are vegan chocolate hazelnut heaven. The filling is creamy and filled with fresh raspberries. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Almond Raspberry Nutella Bars
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours 55 minutes minutes
    Total Time: 3 hours hours 10 minutes minutes
    Servings: 12 Bars
    Calories: 478kcal
    Author: DJ

    Ingredients

    Almond base:

    • 200 g almond meal
    • 40 g cocoa powder
    • 80 g vegan butter block melted
    • 2 Tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • Pinch of salt

    Vegan Nutella Filling:

    • 250 g dark baking chocolate finely chopped
    • 350 ml vegan double whipping cream
    • 0.25 teaspoon vanilla extract
    • 2 teaspoons maple syrup
    • 150 g hazelnut butter smooth or crunchy
    • 280 g fresh raspberries
    US Customary - Metric

    Instructions

    Preparation:

    • Preheat your oven to 177 Celsius (350F).
    • Line a square, 8-inch baking tin with parchment paper. Set aside.

    Make the base:

    • In a large bowl, mix all the base ingredients.
    • When they are fully combined, press them into the bottom of your lined baking tin. Make sure that it is pressed in firmly. You can use the bottom of a glass if that helps you.
    • Place your base into the oven and bake for 10 minutes while you begin to prepare the chocolate “Nutella” filling.

    Make the “Nutella” filling:

    • Add the chopped chocolate to a heatproof bowl and place it over a pan of boiling water (bain-marie) on the stove over a medium heat.
    • When the chocolate is about half-melted, pour in the dairy-free double cream. Stir continuously until the chocolate is silky smooth.
    • Once there are no more chocolate lumps, pour in the vanilla, maple syrup and hazelnut butter. Stir to combine again.
    • Fold in half the raspberries then pour the mixture on top of the almond base. Level the chocolate filling out so that is smooth. Then scatter the remaining raspberries on top.

    Set the bars:

    • Place them into fridge for 2 hour 45 minutes. Slice with a sharp knife and serve.

    Video

    Notes

    • Once the recommended chilling time is over, make sure that you take the bars put from the fridge and slice. If you happen to accidentally leave it in the fridge to chill all day, it will be harder to slice through the base. Once the bars are sliced, you can leave them in the fridge for much longer.
    • If you want increased vegan 'Nutella' flavors, you can add a little more hazelnut butter to the chocolate mixture. I'm a big hazelnut fan, so I love to add extra hazelnut butter one teaspoon at a time. However, I advise that you only add a maximum of a further 2-3 teaspoons.

    Nutrition

    Calories: 478kcal | Carbohydrates: 24g | Protein: 9g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 76mg | Potassium: 361mg | Fiber: 8g | Sugar: 11g | Vitamin A: 688IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 4mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

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    Reader Interactions

    Comments

    1. Mandy Fernández says

      April 15, 2023 at 7:52 pm

      5 stars
      Made these with my daughter and they were a joy to eat.

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

    I'm a self-taught baker and all the recipes which are developed for this website are fully plant-based, dairy-free and egg-free.

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