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One of my large vegan nutella bars on a white. It is topped with juicy, fresh raspberries.
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5 from 2 votes

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. 
Prep Time15 minutes
Cook Time2 hours 55 minutes
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: Almond Raspberry Nutella Bars
Diet: Vegan
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
Metric - US Customary

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