No-Bake Chocolate Bars (Gluten-Free & Vegan)
Three times the chocolate. Three times the yum. These easy no-bake chocolate bars are three layers of decadent chocolate delight. Creamy, rich, and intensely chocolatey, they are every chocolate lover's dream. Bonus: the recipe can be made gluten-free, dairy-free, vegan, or just plain regular.
Ingredients
- .5 cup.5 cup.5 cup Plant Based Butter, (114g) salted, softened
- 1.75 cups1.75 cups1.75 cups Gluten-Free Graham Cracker Crumbs, (210g)
- 1 cup1 cup1 cup shredded Coconut, (120g) unsweetened
- .5 cup.5 cup.5 cup Organic Walnuts, (60g) chopped
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar, (25g)
- 2 Tbsp2 Tbsp2 Tbsp Cocoa Powder, (11g) unsweetened
- .5 cup.5 cup.5 cup Plant Based Butter, softened, salted
- 2 cups2 cups2 cups Powdered Sugar, (240g)
- 2 Tbsp2 Tbsp2 Tbsp Cocoa Powder, (11g) unsweetened
- 1 Tbsp1 Tbsp1 Tbsp Almond Milk, (15ml) or vegan milk of choice
- .25 tsp.25 tsp.25 tsp Sea Salt, fine
- .75 cup.75 cup.75 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips, (126g) or brand of choice
- 6 Tbsp6 Tbsp6 Tbsp Almond Milk, (90ml) or vegan milk of choice
- 1-2 pinch1-2 pinch1-2 pinch Sprinkles, optional: vegan chocolate for decor
- 1-2 pinch1-2 pinch1-2 pinch shredded Coconut, optional: for decor
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare an 8x8-inch baking pan with non-stick baking spray and two pieces of parchment paper, crisscrossed for easy removal. Set aside.
- In a large mixing bowl, combine all of the base ingredients (butter, graham cracker crumbs, coconut, nuts, sugar, and cocoa powder) and mix until a coarse sand-like texture is achieved.
- Pour the mixture into the prepared pan and press down firmly. If you don't press down firmly enough, the base will be crumbly. Set aside.
- In a stand mixer or large mixing bowl with a handheld electric mixer, combine all of the middle layer ingredients (softened butter, powdered sugar, cocoa powder, and salt) and mix on low until combined. Scrape down the side of the bowl then turn the mixer up to high and allow to beat for 5 minutes.
- Spread the chocolate frosting evenly on top of the base layer. Set aside.
- Combine the chocolate chips and milk in a small microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until melted and smooth. This can also be done on the stovetop.
- Pour the melted chocolate on the middle frosting layer and spread evenly. Top with chocolate sprinkles and shredded coconut if desired. Place in the fridge to chill for at least 1 hour. Enjoy!
- Leftover chocolate bars should be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
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About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free Egg Free Other Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 397 |
Fat: | 24 g |
Carbohydrates: | 42 g |
Protein: | 3 g |
Cholesterol: | 0 g |
Sodium: | 235 mg |
Fiber: | 2 g |
Sugars: | 27 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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