Hazelnut, raspberry ganache bars

These hazelnut, raspberry ganache bars are kind of like if heaven was turned into a food. Made with only 10 ingredients they embody the flavours of Nutella, the texture of soft silky ganache and the joy of chocolate. 

These 10-ingredient no bake delights are what I call food heaven. Gorgeous texture, chocolate-y, pops of zingy berries and crunchy, nutty flavours all through.

Hazelnut, raspberry ganache barsRaspberry chocolate ganache bars

Hazelnut, raspberry ganache barsINGREDIENT LIST

  • Roast hazelnuts or hazelnut meal
  • Coconut flour
  • Cacao or cocoa powder
  • Coconut oil or butter- I have tested both, both are great.
  • Pure maple syrup- or your preferred sticky sweetener
  • Raspberries
  • Dark chocolate- use the best quality you can find, and one around 70%. Cheap chocolate can be a big factor in ganache failing, so make sure you pick a nice one. I love this one.
  • Hazelnut butter- store bought or follow this recipe to make your own
  • Whipping cream- either vegan coconut whipping cream like this one or a thickened dairy cream. I have tested both and they work equally as great.

Hazelnut, raspberry ganache bars

Hazelnut, raspberry ganache barsIf you want more delicious no bake recipe then try

I hope you enjoy these hazelnut, raspberry ganache bars as much as I do. Your reviews and questions help other people find this post too, and I always love reading and responding to them so please leave one below. Big love to you all.

Hazelnut, raspberry ganache bars

Hazelnut, raspberry ganache bars

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Raspberry chocolate ganache bars

Hazelnut, raspberry ganache bars

  • Author: Jade Woodd
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 16
  • Category: Baking

Description

These hazelnut, raspberry ganache bars are kind of like if heaven was turned into a food. Made with only 10 ingredients they embody the flavours of Nutella, the texture of soft silky ganache and the joy of chocolate. 


Ingredients

250g (2 cups) roasted hazelnuts (*see notes)
50g (1/2 cup) coconut flour
37g (1/3 cup) cacao powder
Pinch salt
62g (1/4 cup) coconut oil or butter, melted
75g (3 Tbsp) pure maple syrup (or extra oil/butter if you prefer)
2 punnets raspberries (as fresh as possible)
Ganache
200g 70% dark chocolate
300ml cream (coconut whipping cream or heavy/thickened cream)
125g (1/2 cup) roasted hazelnut butter

Instructions

Grease and line a 20cm square tin. Set aside. Before starting note that as these bars contain fresh raspberries the shelf life is only 3-4 days. They are freezer friendly, but if you want a longer shelf life omit the berries until serving. You can use store-bought hazelnut butter or homemade via this recipe here.
1. Add hazelnuts, coconut flour and cacao powder to a food processor. Blend until fine. Add salt, melted oil/butter and maple syrup and pulse until well combined and the mixture is moist. Pour into tin and use a spoon to spread the base into an even layer, compacting firmly.
2. Add 1 punnet of raspberries to the base then set aside.
3. Make the ganache. First, *VERY* finely chop the chocolate. You can even grate it. Place in a small heat proof bowl, preferably metal.
4. Add whipping cream to a saucepan and heat over medium flame until it’s almost boiling. Immediately pour this over the chocolate- then do not touch the chocolate. Let it stand for 2mins. Next, whisk until you form a glossy, silky ganache then pour in hazelnut butter and immediately fold through. Pour over remaining raspberries (and a handful of hazelnuts if desired) and use a spoon to spread evenly.
Cover and set in the fridge for 2+ hours. To serve use a very hot and sharp knife to cut into desired sizes.
Store in  an air tight container in the fridge for up to 4 days, or in the freezer for up to 4 weeks. To defrost, place a slice in teh fridge and allow to defrost slowly over a few hours or overnight.

 


Notes

  • Hazelnuts can be replaced with hazelnut meal but you must follow the gram measurement. If using hazelnut meal you can simply mix everything in a bowl, first with a wooden spoon and then with your hands to really incorporate the wet ingredients through.
  • A hazelnut butter recipe can be found here.
  • I have tried this recipe using both vegan coconut cream and thickened dairy cream. Both work equally as well.
  • Maple syrup can be substituted for any sticky sweetener or extra oil/butter
  • I use 70% cacao chocolate for this recipe. You can use a chocolate with a higher percentage- the ganache will set firmer. Likewise, you can use a chocolate with a lower percentage and the ganache will be softer.

ut meal but follow the gram measurement. If using hazelnut meal all ingredients can simply be mixed in a bowl- first with a wooden spoon and then with your hands to really get the wet ingredients incorporated well.

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    15 Comments
    1. Hi – I don’t think we have anything called a punnet on this side of the pond. Could you suggest another way of measuring a punnet of raspberries? Thanks!

      1. Yes- it is 125g 🙂 I had no idea that was an Australian term, so thank you for bringing it up.

    2. These bars turned delicious. ❤️ I used half raspberries and half blueberries as that’s what I had in the fridge.

      As I do not tolerate sugar even in 80% dark chocolate, out of the 200g chocolate for ganache, I used an 80g 85% dark chocolate bar and the rest pure cacao mass.
      The ganache turned indeed on the firmer side, which I do not mind, and even if the taste is somewhat bitter, the berries REALLY balance things out. All in all, I could barely stop myself from eating it.

      10/10 recipe! 🔥

      1. So glad you loved this recipe Ioana. Love that you used the cacao mass- I would love that adaption and sounds like your version would be a wonderful heartmedicine. Isn’t cacao amazing?

    3. This food is divine. So silky smooth and absolutely delicious. I’m thinking it will become my signature dish. My friends were gobsmacked with the overwhelming delights this treat brought to the table

      1. Oh gosh, I loved reading this comment! Thank you Jacqueline- so pleased you and your friends enjoyed these x

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