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
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 16 1x
- 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
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.
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!
Yes- it is 125g 🙂 I had no idea that was an Australian term, so thank you for bringing it up.
Adding to my previous comment: These look delicious!!!
Amazing ! I will try this recipe for sure ! ☺️
★★★★★
So happy to hear that
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! 🔥
★★★★★
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?
So yummy and easy to make, may bevome my signature dish 💜
★★★★★
Awww, love this so much!
LOVE LOVE LOVE this recipe so much.
★★★★★
Awww yay, thanks Kate!
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
★★★★★
Oh gosh, I loved reading this comment! Thank you Jacqueline- so pleased you and your friends enjoyed these x
These were an absolute hit with the family. Delicious, creamy and the fresh raspberries added a slightly tart profile. I used an ABC butter which had hazelnut in it and 70% dark lindt.
★★★★★
Thank you for the lovely review, Daniela.
Have enjoyed making a lot of these slices – all work out so well. This one has to be a favourite so far!! Is so delicious & fills my craving of something sweet. Highly recommend!!
★★★★★
Thank you for the lovely review, Brooke.
Could I use almond flour instead of coconut flour?
Yes, but you need to use 2-3x the amount.