Double Chocolate Crispy Frozen Dessert Bars (Vegan, GF, No-bake)

by Angela (Oh She Glows) on May 27, 2014

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Meet my newest hot weather summer dessert.

It’s cold.

crispy,

creamy,

chocolaty,

nutty,

no-bake,

vegan,

gluten-free,

and seriously hard to resist! No, make that impossible to resist.

This chilled dessert is a hybrid of two of my favourite desserts in The Oh She Glows Cookbook – the Chilled Chocolate Espresso Torte (p. 241) and my Beat the Heat Frozen Dessert Pizza (p. 269). Now that the temperatures are finally rising here in Southern Ontario (YAY), I knew I had to transform my beloved torte into something that didn’t require turning on the oven.

Because a pregnant lady, humidity, and a hot oven just don’t mix.

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Instead of my nut-based baked crust, I used the no-bake chocolate rice crisp crust from the frozen dessert pizza recipe. It’s such a simple swap, but it worked so well. The crispy crust is the perfect contrast to the creamy chocolate filling. Plus, it was so much faster to make. The prep is less than 5 minutes for the crust. Fool. Proof. I will be using this crust again and again this summer. In fact, I’m already planning on serving this as a dessert option at my baby shower. I think it’s going to be a big hit!

I poured on the rich & creamy chocolate filling and let it firm up in the freezer for a few hours. All you do after that is slice it and serve with some coconut whipped cream and chopped nuts, if you wish. I had some toasted hazelnuts leftover from a previous recipe so I just sprinkled those on top. Absolutely divine!

DoubleChocolateCrispyFrozenDessertBars

5 from 12 reviews
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Double Chocolate Crispy Frozen Dessert Bars

Vegan, gluten-free, no bake/raw

By

This creamy + crispy double chocolate dessert is no-bake and perfect for those hot summer days. It's meant to be served chilled, straight from the freezer just like an ice cream cake. I recommend using a high-speed blender like a Vitamix or Blendtec for this recipe because you'll need a machine that blends the soaked cashews super smooth. Less powerful blenders just might not cut it for this one (be sure to let us know in the comments if your brand does a good job!). Also, be sure to soak the cashews in a bowl of water about 8 hours before you plan to make this recipe. This ensures that the cashews are super soft for easier blending and it also has the added bonus of making the nuts more easily digested. Recipe adapted from Chilled Chocolate Espresso Torte and Beat the Heat Frozen Dessert Pizza from The Oh She Glows Cookbook.

Yield
15-18 small slices
Prep time
Cook time
0 Minutes
Chill time
3 hours

Ingredients:

FOR THE CRUST:
  • 2 cups rice crisp cereal (use certified gluten-free if necessary)
  • 4 teaspoons unsweetened cocoa powder
  • 2 tablespoons coconut oil, melted
  • 2 1/2 tablespoons brown rice syrup or coconut nectar syrup
FOR THE FILLING:
  • 1 1/2 cups raw cashews, soaked in water for at least 8 hours
  • 1/2 cup virgin coconut oil, melted
  • 2/3 cup agave nectar or 3/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/3 cup cocoa powder or raw cacao powder
  • 1/3 cup dark chocolate chips, melted
  • 1/2 teaspoon fine-grain sea salt, or to taste
  • 1/2 cup toasted hazelnuts, for garnish
  • Coconut Whipped Cream, for garnish (see link below)

Directions:

  1. Place cashews in a bowl and cover with 1-inch of water. Let soak for about 8 hours until soft and plump.
  2. Grab an 8-inch square cake pan and line it with 2 pieces of parchment paper, one piece going each way so it's easy to lift out.
  3. For the crust: In a large bowl, add the rice crisp cereal and cocoa powder. Stir to combine. In a small pot, melt the coconut oil over low heat. Pour the oil and syrup onto the rice crisp and stir very well until combined. If the mixture seems a bit dry you can add another 1/2 tablespoon of syrup and stir again. Spoon the crust mixture into the prepared pan and smooth out. Grab a small piece of parchment paper and use it to press down the crust until packed and even. Place the pan in the freezer so the crust can set while you prepare the filling.
  4. For the filling: Drain and rinse the soaked cashews. In a small pot, melt the coconut oil over low heat. Pour into a high-speed blender. Now add in the agave nectar or maple syrup and vanilla, followed by the cocoa powder, melted chocolate, fine grain sea salt, and drained cashews. Starting on low, blend the mixture until it comes together and then gradually increase the speed until the mixture is super smooth. If using a Vitamix use the tamper stick to get it going.
  5. Remove crust from freezer and pour on all of the filling. Smooth it out with a spatula and then place the pan back in the freezer (uncovered is fine) for about 3 hours (or longer if desired) until the filling is firm to the touch.
  6. Slice and serve chilled straight from the freezer with a dollop of coconut whipped cream and chopped hazelnuts.
  7. Store leftovers in an air-tight container in the freezer for up to 3 weeks. I like to freeze the slices, then wrap them in tin foil, and place in a sealed glass container for maximum freshness.

Nutrition Information

Tips:

Tips: If your blender is having a hard time blending the filling mixture you can try adding a bit more liquid sweetener or melted coconut oil to help things along. Adding a bit of almond milk might be an option too, but I wouldn't add more than 1/4 cup at most. To make this recipe soy-free, use a soy-free chocolate such as Enjoy Life brand. Looking for a nut-free option for the filling? I haven't tested one for this particular recipe, but you might want to try out this filling recipe using an avocado-based filling (simply swap the almond milk for a nut-free milk and the peanut butter for sunflower seed butter).

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The added bonus is that you can make this dessert in advance, freeze it, and not have to fuss with it the day of your event. The best kind of dessert if you ask me!

I hope you enjoy cooling down with this summer treat as much as we do. Happy (almost) summer.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 22 comments… read them below or add one }

Page 4 of 4«1234
Nicole August 21, 2014 at 2:51 pm
Recipe Rating:

These were a great summer treat! Thanks!

Reply

Morgan August 22, 2014 at 10:24 pm
Recipe Rating:

This is a fabulous recipe. It somehow tastes rich and decadent while also being smooth and light! I have taken this dish to several dinner parties now, and the reviews are always ecstatic. I’ve even tried cutting back a bit on the sweetener (1/2 cup maple syrup, topped up with 1/4 cup almond milk), and the results are still divine!

Reply

Erin August 23, 2014 at 2:04 pm

Hs anyone done the nutrition info for these yet?

Reply

Magen September 8, 2014 at 11:19 am

Perfection! Perfect recipe for the hot weather here in Florida!

Reply

Emma September 19, 2014 at 11:27 pm
Recipe Rating:

Just made these. Oh my gosh, so amazing! I can’t believe they are healthy! Really rich, chocolatey and melt in your mouth!

Reply

Jana September 28, 2014 at 9:29 am

Delicious, made it for my bf’s bday.

Reply

Felipe September 30, 2014 at 3:31 am

That looks Awesome and will taste yummy too i think!
Wish to prepare in some days at my home along with some delicious flavouring syrups to add more delight in it

Reply

Philip October 1, 2014 at 2:13 am

My favourite and its great ..!!!

Reply

Kelsey October 10, 2014 at 9:49 am
Recipe Rating:

I made this for my partner for his birthday, and his non-vegan family LOVED it. This is one of the best recipes that I’ve made.

Reply

Sue October 29, 2014 at 11:45 am
Recipe Rating:

I made these bars today and they’re truly scrumptious! Thanks so much, Angela. You’re an inspiration! It gave me an idea to make something similar, using crushed Bourbon (vegan chocolate) biscuits mixed with coconut oil as a base and adding some peppermint essence to the filling.

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Felipe November 10, 2014 at 2:55 am

So exited by seeing this.! Nice flavor and recipe

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erin February 16, 2015 at 3:57 pm
Recipe Rating:

amazing amazing amazing! no one could tell that it was a vegan dessert! It was THAT good! will definitely be making this again (and again and again lol)!

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Danielle June 27, 2015 at 12:12 am
Recipe Rating:

Another delicious treat! The fudgey layer is amazing. I made this for non-vegan friends and know they will never even think this is vegan! Thanks for making influencing our friends so easy with such awesome recipes!

Reply

Erena DiGonis July 10, 2015 at 3:29 pm

Now that summer’s in full swing, this looks like a great dessert to try. Thanks!

Reply

Jen Karo November 25, 2015 at 5:23 am
Recipe Rating:

Love this recipe, I’ve made a few batches and my Nutri Ninja blender does the job amazingly. It’s quite small though so I have to blend in two batches. For the topping I like to make a little caramel swirl pattern before freezing! I’m making two batches this Thanksgiving, one for my family and one for the in-laws.

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Kim December 17, 2015 at 6:24 pm

Would I be able to use maple syrup instead of brown rice syrup?

Reply

Sasha Ceart January 21, 2016 at 3:17 pm

WOW!! Made these last night. AMAZING, creamy, chocolatey and not too sweet. I actually used pecans instead of cashews (didn’t feel like waiting, ha) and everyone loved them, brought them to my office of about 10 people, and they were such a hit.

thanks for posting!! <3

Reply

Tracy May 21, 2016 at 7:19 pm

Anyone used puffed quinoa for the crust?

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Katie August 23, 2016 at 2:34 pm

I could only find chocolate rice crisp cereal at the grocery store, so I’m going to experiment with that and perhaps not adding the cocoa for the crust. We shall see. Looks great! Love your blog!

Reply

Angela Liddon August 23, 2016 at 4:09 pm

I’d love to hear how it goes, Katie!

Reply

Shiela May 18, 2018 at 7:46 pm

What would be a good subsitute for coconut oil? I am allergic. Thanks

Reply

Angela (Oh She Glows) May 25, 2018 at 9:24 am

Hey there, I’m sorry I don’t know of a sub for coconut oil. The coconut oil help solidify frozen desserts. You may be able to try cocoa butter?

Reply

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