Raspberry, Hazelnut & Vanilla Chocolate Bars (Dairy-Free, Vegan)

raspberry chocolate bars

Once again, I’ve rushed into my kitchen, wondering what to create, and come out with chocolate in-hand.


It seems that I have a true addiction! Yet, I love how simple it is to create delicious treats and snacks with chocolate.

And, after all, there are very few people who dislike chocolate!

These Raspberry, Hazelnut & Vanilla Chocolate Bars are my new favourite treat. They taste incredible, and may just be my favourite thing ever!

raw vegan chocolate bars

Hazelnuts and berries are one of my ultimate combos, because the sweet, tart berries work so beautifully with the nutty, praline-like taste of the hazelnuts.

And, when you combine that with a vegan, dairy-free vanilla cream and layers of dark chocolate, you are in for such a treat! While these chocolate bars may have been a spontaneous, spur-of-the-moment, lets-hope-it-works treat, I promise you they are divine!

Of course, these aren’t the healthiest, and are pretty high in sugars, even though the sugars aren’t refined. However, they make a delicious, natural and more nourishing alternative to Mars bars or many of the other confectionaries lining supermarket shelves.

A great treat for the weekend. Go on, you deserve it… πŸ˜‰

Sam x

Raspberry, Hazelnut & Vanilla Chocolate Bars


  • Makes 6-8 bars –
  • For the hazelnut base –
  • 1 1/2 cups ground hazelnuts
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, softened
  • 1 tbsp ground almonds
  • 1.5 tsp vanilla paste
  • Pinch salt
  • For the raspberry filling –
  • 200g fresh raspberries
  • 3 Medjool dates, pitted
  • 2 tsp Lucy Bee coconut oil
  • 1 tbsp Raw Chocolate Pie Company Chocolate Raspberry Relish (optional)
  • 1/2 tsp vanilla paste
  • For the cream filling –
  • 1/4 cup melted coconut butter (NOT coconut oil)
  • 4 tbsp coconut cream
  • 2 tbsp maple syrup
  • 1.5 tsp vanilla paste
  • Extra layer (optional) –
  • 1/4 cup Raw Chocolate Pie Company Chocolate Raspberry Relish
  • To coat –
  • 120g dark chocolate, melted with 2 tsp coconut oil, melted to coat


  1. Start by making your base. Stir together all ingredients and, using your hands, combine until the mixture clumps together. Press into the base of individual chocolate moulds (I used a silicone rectangular mould), or a lined loaf tin. If it feels too sticky, add more almonds or hazelnuts. If it’s too dry, a touch more coconut oil will do! Place in the freezer to firm up for 15 minutes.
  2. If you’re using your optional extra layer, spread over the bases now. If not, go onto the raspberry layer.
  3. To make the raspberry sauce, blend together all ingredients until smooth. Taste and adjust as necessary. Spoon over the base, leaving enough room at the top of each mould to fill with cream, then place back in the freezer to set for at least an hour – it needs to be firm to touch.
  4. Once firm to touch, stir together your ingredients for the cream, using your hands to bring it together if necessary. Spoon the cream over the frozen raspberry filling, smoothing down with the back of a spoon, then place back in the freezer to set overnight.
  5. Once firm, remove from the moulds – or cut into slices if using a loaf tin – then dunk in the melted chocolate and place on baking paper to set. Store in the fridge until ready to eat!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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