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.

INGREDIENT 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.

If you want more delicious no bake recipe then try

• Fermented blueberry lemon bliss balls
• Healthy fruit nut slice
• 5 ingredient vegan chocolate ice cream bars
• Peanut butter hemp protein bars

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

★★★★★ 5 from 7 reviews

• Author: Jade Woodd
• Prep Time: 20 mins
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 16 1x
• Category: Baking

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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. 

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Ingredients

Scale 1x2x3x

• 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

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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.

 

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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.