Print

Vegan Nutella Chocolate Pie Bars

These Vegan Nutella Chocolate Pie Bars are no-bake, rich, decadent, creamy and totally oil-free, dairy-free and gluten-free. Made with hidden zucchini.
Course Dessert
Cuisine American
Keyword no-bake dessert, vegan chocolate pie, nutella bars, easy vegan dessert
Prep Time 25 minutes
Total Time 25 minutes
Servings 10 bars
Author Brandi Doming

Ingredients

CRUST

  • 1 cup (150g) whole almonds
  • 1/2 cup (64g) chopped hazelnuts
  • 2 tablespoons (40g) pure maple syrup
  • 1 teaspoon vanilla

FILLING

  • 1 cup (190g) mini dairy-free semi-sweet chocolate chips (I use Enjoy Life)
  • 1/4 cup (60g) canned lowfat coconut milk, room temperature OR your favorite creamy milk
  • 2 tablespoons (32g) creamy almond butter
  • 1 teaspoon (5g) vanilla
  • 1/4 cup finely grated (loosely packed zucchini (about 1/2 of a medium zucchini)
  • 1/4 cup (32g) chopped hazelnuts
  • 1/8 teaspoon sea salt

Instructions

  1. Line a 9X5 loaf pan with plastic wrap (not parchment) with it hanging over the sides for easy removal later. Add the almonds to a food processor and process until a fine flour forms. Add the hazelnuts and pulse again until the mixture resembles almond meal. Add the syrup and vanilla and pulse a few times, just until clumps form. Press the dough into the prepared pan, flat and hard, evenly out to the edges. Really pat down hard and flat. Set aside.
  2. Add the chocolate chips to a glass bowl and melt either over a double boiler or in 30 second intervals in the microwave until melted, stirring after each 15-30 seconds. Stir the chocolate until completely smooth and pour into the food processor.

  3. Add the coconut milk, almond butter, vanilla and salt and process until completely smooth.
  4. Finely grate 1/2 of a medium zucchini and measure a loosely packed 1/4 cup with the grated zucchini. Grating is different than shredding. Grating is using the smaller holes of a grater to get them into really small pieces, not shreds. Now, place the zucchini between 2 pieces of paper towel and squeeze all the excess water out really, really well. Add it to the food processor and process until it is blended and smooth.

  5. Add the 1/4 cup chopped hazelnuts and pulse a few times just until blended; you do not want them broken up. Pour the chocolate filling over the crust and smooth out evenly with a small spatula or back of a spoon. Sprinkle extra chopped hazelnuts over the top. Place in the fridge for about 4 hours to firm up. While still in the pan, slice into 8-10 bars, about 1 1/2 inches thick each. Keep stored in the fridge. These will totally hold their shape though for a party at room temperature, they are perfect!

Recipe Notes

*Raw, vegan, dairy-free, gluten-free, oil-free

*Nutrition per bar (not including additional garnished chopped hazlenuts on top): 296.8 calories, 22.1 g fat, 19.3 carbs, 6.6 g protein, 15.1 g sugar