Delicious Vegan Chocolate Hazelnut Cheesecake Bars Leveled Up With Coconut Chips Recipes

FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS

Frozen Chocolate-Hazelnut Cheesecake Bars image

These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.

Provided by Edd Kimber

Yield Serves 12-15

Number Of Ingredients 13

Ingredients

250g (9oz) speculoos (Lotus Biscoff) cookies
50g (1¾oz; ⅓ cup) toasted hazelnuts
¼ teaspoon fine sea salt
85g (3oz; 6 tablespoons) unsalted butter, melted
240ml (8½fl oz; 1 cup) heavy cream, chilled
1 teaspoon vanilla bean paste
700g (1lb 8½oz; 3⅛ cups) full-fat cream cheese, at room temperature
120g (4¼oz; 1 cup) icing (powdered) sugar
150g (5½oz; ½ cup) chocolate hazelnut spread, at room temperature
¼ teaspoon fine sea salt
170g (6oz) milk chocolate, roughly chopped
45ml (1¾fl oz; ⅛ cup plus 1 tablespoon) coconut oil
100g (3½oz; ¾ cup) toasted hazelnuts, finely chopped

Steps:

Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.

DELICIOUS VEGAN CHOCOLATE HAZELNUT CHEESECAKE BARS (LEVELED UP WITH COCONUT CHIPS!)

Delicious Vegan Chocolate Hazelnut Cheesecake Bars (Leveled Up With Coconut Chips!) image

Categories Chocolate Frozen Dessert Picnic Potluck Spring Summer Valentine's Day Dessert Side Freeze/Chill Healthy Raw Vegan

Number Of Ingredients 15

Ingredients

1 cup Hazelnut Meal
1/4 cup Bare Snacks Crunchy Toasted Coconut Chips
1/4 cup Cacao Powder
1/4 cup Maple Syrup
1 pinch Salt
2 cups Cashews (soaked overnight)
1/2 cup Cacao Powder
1/2 cup Maple Syrup
1/2 cup Coconut Oil (melted)
1/2 cup Water
1/4 cup Hazelnut Butter
1/2 teaspoon Vanilla
1/4 teaspoon Salt
1/4 cup Chocolate Chips
1/4 cup Chopped Hazelnuts

Steps:

Line an 8x8 baking dish with parchment paper, set aside.
Add all crust ingredients to a food processor and blend until crumbly (you can do this in two batches if you have a small food processor), you should be able to pinch it together with your fingers and it sticks together.
Pour into prepared dish and evenly squish down. Place in freezer to set.
Clean food processor and add all filling ingredients and blend until smooth and creamy.
Pour over crust and evenly spread out. Place in freezer to set for 15 minutes.
Add toppings and gently press down. Freeze again for at least 2 hours and then remove from pan and cut into bars.

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