For base:

  • 1 cup almonds
  • ½ cup desiccated coconut
  • ⅓ cup Medjool dates
  • 2 tablespoons coconut oil
  • 4 ounces unsweetened dark chocolate
  • Pinch of sea salt

For filling:

  • 2 cups cashews soaked
  • 1 ounce unsweetened dark chocolate
  • ¼ teaspoon sea salt
  • 2 tablespoons maple syrup or 2-3 dates (the dates will change the texture to being a little softer)
  • 2 tablespoons coconut oil
  • Non-dairy milk as needed (coconut milk is best)
  • Pinch of salt

For topping:

  • 1 ounce unsweetened dark chocolate
  • 1 tablespoon coconut oil
  • ½ cup hazelnuts toasted, peeled and chopped

 

Make the base

Soak and cashews in a bowl for at least one hour. Drain thoroughly.

Cover a bar pan or a tall-sided baking sheet with parchment paper.

In a food processor, grind all base ingredients together until mixture holds together well and you can form it into shapes. Press evenly into your prepared baking pan.

 

Make the filling

Add all filling ingredients to food processor and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add non-dairy milk, one tablespoon at a time. Taste for sweetness and add more maple syrup or dates, as desired. Pour filling into baking pan. Chill in freezer.

 

Make the topping

Place a small bowl inside a saucepan filled halfway with water. Add remaining chocolate and coconut oil to bowl, and cook on very low heat until fully melted.

Remove bars from freezer. Drizzle bar mixture with melted chocolate and sprinkle chopped hazelnut pieces. Press on the hazelnut pieces very lightly so they don’t just fall off the bars when they set.

Chill in freezer for at least 1 hour.

 

To serve

Cut into squares, and serve chilled. Bars can be kept in the fridge.