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

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


Meet my newest hot weather summer dessert.

It’s cold.








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.


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!

5 from 12 reviews

Double Chocolate Crispy Frozen Dessert Bars

Vegan, gluten-free, no bake/raw


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.

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


  • 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
  • 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)


  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

Serving Size 1 of 18 small slices | Calories 200 calories | Total Fat 14 grams
Saturated Fat 9 grams | Sodium 65 milligrams | Total Carbohydrates 21 grams
Fiber 1 grams | Sugar 13 grams | Protein 3 grams

Nutritional info does not include garnishes.
* Nutrition data is approximate and is for informational purposes only.


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).


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+

Previous Posts

{ 166 comments… read them below or add one }

Katie May 27, 2014 at 9:04 am

THANK YOU for the nut free suggestions :D


Angela (Oh She Glows) May 27, 2014 at 9:21 am

No problem, I hope the chocolate avocado filling works out for you if you try it!


dishing up the dirt May 27, 2014 at 9:14 am

It’s been so hot at our farm recently and I need to whip up something cool and refreshing. Bookmarking this recipe and making it asap!!! Yum!


Sarah @ Making Thyme for Health May 27, 2014 at 9:26 am

I’m wishing I could come to your baby shower just for a bite of this! And to congratulate you on your baby girl, of course. ;)

We’ve been trying to be “green” and not use the AC as much and it’s been sweltering. This would definitely be a perfect way to cool off!


Erica { } May 27, 2014 at 9:26 am

Yay chocolate!! It’s 80+ degrees now in Florida so this is perfect.


Hannah Rose May 27, 2014 at 9:35 am

Yummy Angela! I was wondering, do you think it would work to make individual size mason jar ones? I have a tiny freezer and a tray won’t fit in there right now…

Thanks, Hannah


Angela (Oh She Glows) May 27, 2014 at 3:33 pm

Yes I totally think that would work! I thought of doing it myself, but I thought it might be more difficult to photograph so I went with the bars, hah.


Ashley @ Blissful Basil May 27, 2014 at 10:00 am

These looks amazing, Angela! I already had your Beat the Heat Frozen Dessert Pizza on my list to make this week, so now I’m torn between this one and that one! Deciding between two chocolate desserts is one of the tougher decisions in life :)


Ceara @ Ceara's Kitchen May 27, 2014 at 10:40 am

Oh my word these look amazing!!! I love the combination of the chocolate ‘rice krispie’ crust and the creamy cashew coconut chocolate layer!!! Yumm – looking forward to trying this this summer! :D


Matt Robinson May 27, 2014 at 10:48 am

These are amazing! So great for summer!


Meg May 27, 2014 at 10:48 am

Oh my goodness! This looks absolutely divine! I’m going to get on this really soon because, as you said, summer is almost upon us here in Canada (the key word is “almost”) and baking isn’t going to be fun anymore! Is it bad that I have the urge to lick my screen right now?? :)


Abby @ The Frosted Vegan May 27, 2014 at 11:03 am

Ohh I LOVED that torte from the cookbook, so I can’t wait to make these!!


Ursula May 27, 2014 at 11:12 am

The perfect summer deck dessert that looks surprisingly easy! Thanks for sharing


Brittany @ i love vegan May 27, 2014 at 11:27 am

Wow that looks amazing! I just picked up some brown rice crisps and I desperately need a hot weather recipe like this. Thanks for sharing!


Averie @ Averie Cooks May 27, 2014 at 11:48 am

I love how dense and fudgy that chocolate layer looks! So refreshing looking on a hot day! pinned


Izabella May 27, 2014 at 11:49 am

Hi Angela,

Can you recommend a good brand of rice crisp cereal? It’s not a product I ever buy but I noticed that you use it in some of your recipes like this one and in your book so i have meaning to pick some up! (I live in Ontario). Thanks! Love your blog and loving your cookbook :)


Angela (Oh She Glows) May 27, 2014 at 3:36 pm

Hi Izabella, I usually buy Whole Foods 365 brand or Nature’s Path rice crisp – hope this helps!


Izabella May 27, 2014 at 8:59 pm

Yes it does, thanks so much!


Melissa May 27, 2014 at 11:50 am

This looks amazing. Do you think I could substitute almonds for the cashews? We have quite a balancing act at my house: my husband is vegan, I’m gluten-free, and my son is severely allergic to cashews!


Angela (Oh She Glows) May 27, 2014 at 3:38 pm

Hey Melissa,
That is a challenge for sure! :) In my experience, soaked almonds don’t blend quite as smooth as soaked cashews so I would say it depends on your blender. If you are using a Vitamix it might still be ok to use soaked almonds (but you still might need to add a bit more liquid to get it going). Otherwise, I would suggest using the chocolate avocado filling that I linked to in the recipe note. Hope this helps & good luck!


Maija Haavisto May 29, 2014 at 3:53 pm

In my experience macadamias usually work better as a cashew replacement than almonds. Of course they tend to be quite pricy…


Pip {Cherries & Chisme} May 27, 2014 at 11:55 am

Delicious! I love that the ingredient list isn’t too long and all very accessible as well :) a winner all round!


Baby June May 27, 2014 at 12:05 pm

Mmmm, I am drooling over these pics. Will make this sometime during the summer for sure!


Anele @ Success Along the Weigh May 27, 2014 at 12:32 pm

Given how hot it’s getting here, I have a feeling I’ll be needing to put these into rotation soon!


Alex @ Kenzie Life May 27, 2014 at 1:02 pm

These look divine! And perfect for a summer afternoon by the pool…or after work…or during work..or because it’s Tuesday. :)


Lindasy May 27, 2014 at 1:04 pm

everything you make is so dang PERFECT! I cant wait to try this. you are the best!!


tracy May 27, 2014 at 1:05 pm

What could one use instead of brown rice syrup. Honey? Maple syrup?


Angela (Oh She Glows) May 27, 2014 at 3:35 pm

I have tested coconut nectar syrup and that works, but I haven’t tried anything else yet. You want something fairly thick so it holds together nicely when slicing. Honey might work! It just might crumble a tiny bit more, but I don’t think anyone would complain too much. ;)


Vittorio Flaviano May 27, 2014 at 2:38 pm

Great Angela, thanks for the recipes, I LOVE chocolate!


Stephanie L May 27, 2014 at 3:03 pm

Oh dear me. I may just have to whip this one out. It’s been in the 90’s here and will be again next week so cool desserts sound fab-u-lous. Thanks for sharing your genius, it’s too darn hot in the kitchen, ideas. This hot flashing girl appreciates it. LOL


Christina May 27, 2014 at 3:51 pm

Mmmm looks delish!!!


Elora Tarlo May 27, 2014 at 4:01 pm

Could you use something other than cashews ? My mummy is allergic…


Maija Haavisto May 29, 2014 at 3:55 pm

Macadamias would likely work, if she’s not allergic to them, though I think many people are allergic to all tree nuts.


Polly @ Tasty Food Project May 27, 2014 at 4:49 pm

Frozen chocolate bars?! Oh my goodness, this sounds amazing! It’s perfect since the weather is warming up! I still haven’t tried coconut whipped cream but it sounds delicious!


Cara May 27, 2014 at 5:01 pm

Well, these look just ridiculous, but they’re going to have to wait, because I am making myself the chocolate layer cake from the cookbook for my birthday next.

Angela, I just made the brownies from the cookbook today, and I’m wondering–what kind of brownie pan do you use? The batter was delicious–haven’t cut into the cooked product yet–but they took at least 20 more minutes to cook than they should have (I kinda lost count), and never developed the nice flaky top crust. Do you think that was because I made them in a glass casserole dish? I have checked the temperature on my oven and it appears to be accurate. Should I get a metal brownie pan? A shiny one or a dark one? Opinion??


Angela @ Eat Spin Run Repeat May 27, 2014 at 5:59 pm

Ok, I LOVE the way your pregnant lady brain is thinking these days! These looks absolutely fabulous. And rice crisp cereal… isn’t it the best?! I really like the Nature’s Path brown rice crisp cereal and always have one of the bulk bags in my cupboard…. for occasions like this when you post amazing desserts, of course! :)


Cheryl May 27, 2014 at 6:01 pm

I just read this recipe while enjoying a square of the two-layer raw chocolate brownies. (Love them so much!) But why not mix things up and try something new? Between the brownies and the cheerful chocolate smoothie recipe in the cookbook, I am getting my chocolate fix. And I AM more cheerful because of it. I will get ingredients for these bars over the weekend and happily add them to my chocolate dessert rotation. Thank you, Angela!


Katie M May 27, 2014 at 6:08 pm

Thank goodness the warm weather has finally arrived here in Canada! :D
Would this recipe work with another light tasting oil instead of coconut oil?


Maija Haavisto May 29, 2014 at 3:57 pm

It likely won’t be the same, since coconut oil is very solid in cold temperatures, but still good.


suzanne May 27, 2014 at 6:49 pm

Wow – these look amazing – and remind me of the chilled chocolate torte with strawberry compote that I am planning to make soon! My kids will love this (as will hubby and I!) – and the almond joy looks great too – one of my sons came home telling me he likes almond joys (had never had one until a recent school trip he took). So psyched to make these!

Made the maple tempeh from your book tonight – YUM! It was a hit with everyone except my pickiest who does not like tempeh and does not try things with an open mind ;-)! Had it with roasted sweet potatoes and brussel sprouts – so delicious! And my new favorite dressing that I have been having daily is the cinnamon apple one from the kale salad in the book – you are gifted! Thank you


[email protected] The Fig Tree May 27, 2014 at 6:52 pm

Oh goodness! These looks amazing! I cannot wait to make these. My birthday is coming up and I think I’ll make these to celebrate! Awesome recipe :)


Brayden Ross May 27, 2014 at 7:17 pm

I just made this recipe using my Osterizer and it blended great, came out creamy and perfect! The blender actually originally belonged to my great-grandfather, who then gave it to my grandfather and then to my dad who gave it to me! Its survived 4 generations and it is still quite the trooper.


Angela (Oh She Glows) May 28, 2014 at 1:52 pm

wow that’s awesome! Thanks for letting us know :)


Lucy May 27, 2014 at 7:22 pm

This looks great, pity that here in Australia, we’re heading into winter.

You asked for info on other blenders that do a good job. I have a KitchenAid Artisan blender, which here in Australia are less than a third of the price of the wet container only Vitamix, and it does an excellent job on cashews, even without soaking (though I usually do).

I’m filing this recipe away to try in about 6 months time ;-)


[email protected] May 27, 2014 at 7:55 pm

Looks so good!


Emily @ Fit as a Mother... May 27, 2014 at 9:25 pm

I have to try these!!! Yum!


Samina | The Cupcake Confession May 27, 2014 at 11:01 pm

Its got a rich, fudgy chocolate body and a crisp base and its no-bake! I’m one happy camper! Perfect for summers!


Chelsea @ Chelsea's Healthy Kitchen May 28, 2014 at 6:09 am

I could have used one of these over the past few days – I can’t believe how hot it’s been! I’m certainly not complaining though. ;) Thanks for including a nut-free substitution!


jenny @ hello great health May 28, 2014 at 6:13 am

angela these look amazing. i cannot wait to try these. your peppermint patty slice is one of our favourites. all of your recipes turn out perfect everytime. thankyou!
jen x


marlene keys May 28, 2014 at 8:03 am

Can I replace the brown rice syrup or coconut nectar syrup in the crust with syrup? I always have syrup on hand more so than the brown rice syrup or nectar. Thanks!


Claudia May 28, 2014 at 8:52 am

Have to agree with ALL the comments- these look fantastic! I am going to make them as is, but my partner doesn’t do any refined sugar. Is there anything I can replace the 1/3 dark chocolate chips with? Everything else seems to be OK! Thank you!


Angela (Oh She Glows) May 28, 2014 at 1:48 pm

Hey Claudia, you can probably leave out the chocolate chips if you want…i think they should still turn out fine!


Joann @ Woman in Real Life May 28, 2014 at 8:54 am

You had me at crispy! Okay, maybe you had me at double chocolate. Either way, this looks so darn delicious! I just bet your baby shower is going to be full of yummy food! (Although I’m not sure you should be making it yourself. ;)



Courtney May 28, 2014 at 9:12 am

Hi Angela,
Do you think I could use Earth Balance in place of the coconut oil? I can’t eat coconut because I’m allergic to it.


Angela (Oh She Glows) May 28, 2014 at 1:47 pm

Hey Courtney, The coconut oil is used to help the bars get solid when chilled, so I really dont know how they would turn out without it. Sorry I cant be of more help!


Gourmet Getaways May 28, 2014 at 9:50 am

I lost words to describe this. You described it best! Love the brown and white contrast in the photo…it’s so appealing :)

Gourmet Getaways


Rachel May 28, 2014 at 10:51 am

While I saw the suggestions to use the avocado filling for another option, I would really like to try the cashew filling. However, I do not own a vitamix or blender. I have used my cuisinart to make sauces and things with cashews. Do you think it would work here? If anyone has had luck doing that please let me know!


Missy July 7, 2014 at 9:00 pm

I used my food processor and it worked great.


Shikha @ Shikha la mode May 28, 2014 at 12:03 pm

These look so pretty! I can imagine these being a great picnic take-a-long treat.


Tylar May 28, 2014 at 12:37 pm

Hi Angela,

These look awesome and I’m also loving your cookbook right now!
I would love to make these bars to take to my boyfriend when I visit him next weekend, so I have a couple of questions. Could you use cashew butter (100% cashews) instead of blending your own cashews? and do you think this would last in a cooler with icepacks for 2 hours out of the freezer for the bus commute?



Kale Crusaders May 28, 2014 at 1:17 pm

Patiently waiting for the bars to set in the freezer. As bigs fans of the chocolate avocado torte, we couldn’t resist recreating it with a new crispy base.


Addriane May 28, 2014 at 2:36 pm

Any ideas for subbing the coconut oil?? My skin reacts like crazy:(


[email protected] May 28, 2014 at 5:46 pm

This looks so good!


Clare May 28, 2014 at 5:53 pm

These look and sound soooooooo yummy! I’ve already made the 2 layer raw chocolate brownies several times so for this weekend’s guests I’m going to try these! Do you think it would work in my food processor? Going to the cottage and only have a regular blender there, but also a cheap and cheerful food processor. Loving your beautiful cook book too!


yammireceitas May 28, 2014 at 6:18 pm

Delicious, thanks for this recipe, i will try it!


Astrid May 29, 2014 at 7:55 am

I used our “Philips Blender Avance Collection” and it worked out good! Not as smooth as in your picture but for financial reasons the Vitamix has to wait a bit longer…
Had no time to look for rice crisp cereal this week, so I used rice cake (these round rice thingies that taste like nothing) and crumbeld it really small. Worked also but I am gonna look for the cereal over here (Germany) since it looks more neat and stays together more nicely, I imagine.
Love that I baked it today and can freeze it for busy days (but, I have an exam on Saturday so I guess there won’t be anything left to freeze…haha!)


Catherine @ Chocolate & Vegetables May 29, 2014 at 11:12 am

This looks delicious! Bookmarking for when I finally make some progress on the clean-out-my-jam-packed-freezer project!


Ashley May 29, 2014 at 11:14 am

Lady! This looks TO DIE FOR. Oh my word. I can’t even imagine the creamy filling paired with the crunchy crust. A chocolate dream. :)


The Vegan Cookie Fairy May 29, 2014 at 2:41 pm

Holy cow, this looks amazing!!! I wish I could say the weather is scorching in Scotland but alas, I’ll happily turn on the oven to keep warm. I’d love a bit of these, though, my mouth is watering just looking at the photos! Hope you and the little bun in the oven are keeping well xoxo


Callie Trafford May 29, 2014 at 4:15 pm

Oh so tasty!! Do you ship?! ;)


Alex Hannigan-Train May 29, 2014 at 4:31 pm

I brilliant dessert recipe – my two children have licked the mixing bowl clean :o)


Nolakent May 29, 2014 at 6:41 pm

This looks terrific; I’m making it for a dinner party tomorrow night. I’ll also be serving your “pasta” primavera and a salad w your herbed croutons and one of your dressings (probably the lemon-tahini; it’s so delicious!). Oh, and last night I made the broccoli/cashew cheese/quinoa; it was fantastic. Thanks again for helping us (including “he”s like me) glow!


kimmythevegan May 29, 2014 at 6:56 pm

Oh my freaking goodness! I cannot wait to make these.


Katherine Fleming May 29, 2014 at 7:25 pm

Yum Yum. i made this today. It is delicious! Thanks Angela for another superb recipe.


Chana May 30, 2014 at 1:00 am

I have an unrelated question. I recently made a homemade green monster smoothie – baby greens, apples, pears, carrots, and chia seeds. It needed a little more sweetener so I decided to use blackstrap molasses – a new purchase because I am currently low on iron since I am pregnant. BIG MISTAKE! The smoothie tastes strongly like molasses and I cannot eat it. Is there any way I can salvage the smoothie/dilute the flavor? Please give me ideas! I don’t want to throw it away. Thank you!


Laurel May 30, 2014 at 7:24 am

I made these last night for a dinner party tonight and just tried a little bite as I was cutting them into squares- they are AMAZING! Yet another excellent recipe Angela- thank you! I just used my Cuisinart Mini Chopper food processor and the filling turned out beautifully smooth.


Kelly May 30, 2014 at 2:06 pm

I made these last night – what a treat! Sobey’s only had Y&Y brand coconut milk and it whipped up nicely. Can’t wait to get home tonight for another piece (or two!).


Tess @ Tips on Healthy Living May 30, 2014 at 3:29 pm

I’ve been suffering from a real sweet tooth lately, and it has been making feel (and act) so guilty! Finally, a relatively healthy, guilt-free dessert for me to enjoy! Thanks for sharing!


Susie May 31, 2014 at 10:09 am

Absolutely delicious! Thank you for this amazing recipe!


Megan May 31, 2014 at 10:47 am

Made these last night for a party with a family who has just recently turned to a vegan diet. They were a huge hit, and as I started talking you, your blog, and your cookbook up, the woman told me she had already bought it! Thanks, as always, for your amazing recipes … I don’t know what I’d do without them!


Jennifer May 31, 2014 at 4:37 pm

Wow, it’s getting so hot here, I can’t wait to try these! Love all the layers of chocolately goodness!


Joanne May 31, 2014 at 11:01 pm

These were delicious but I do need to tell you a bit of a story about the bars…I am a Home Ec. teacher in BC. The BC government has locked out teachers and we have begun rotating strikes. So, the lockout means, as teachers we have to leave the building at lunch…so we sit across the street, off school property and eat our lunch. As you can imagine we are all feeling a bit of strife from the situation. So, I decided to cheer up my staff and gave them all one of the bars I had made the night before…a great treat on a sunny day…chocolate makes everyone happy. Except the staff member who is allergic to cashews (I am new on staff and didn’t know) and he forgot to ask…next thing he jumps up asks me if there are nuts in them, I reply yes and off to the hospital he goes as he is starting to have an anaphylactic reaction…he is fine and texted me today to apologize for the panic he caused by not asking about nuts…I told him …luckily we don’t have to rename the bars – Death by double chocolate crispy frozen dessert bars:).


Sarah June 1, 2014 at 2:26 am

I made these bars yesterday and they are dangerously addictive. I like the rice crispy base much better than a nut-based one – much lighter and easier to digest. Well done on this recipe!


Alexandra @ Kitchology June 1, 2014 at 12:29 pm

This looks so decadent and delicious! Which do you recommend or prefer using- coconut nectar syrup or brown rice syrup? Is either one healthier than the other?


Emily Maxey June 1, 2014 at 12:33 pm

This recipe turned out GREAT for me. I used maple syrup instead of brown rice syrup so they do crumble a tiny bit but it’s pretty fun munching on the extra pieces of cereal ;) My blender was a lower power one too but I soaked the cashews for longer which definitely helped!



Amal June 1, 2014 at 1:21 pm

I made this yesterday, and followed the recipe precisely. I really loved the crust, it’s a great idea, but I found the filling to powerful and sweet. It’s a lot of cacao, sweetener and coconut oil for that amount of cashews. Next time I’ll add the ingredients to taste.


suzanne June 2, 2014 at 7:30 am

I made these over the weekend and everyone loved them (of course!)…I did have an issue with my vitamix though – made a double batch (with 3 teen boys, double to quadruple batches are a necessity!)…the machine stopped working after a minute or so – was not making strange noise or smoking or anything. after awhile it would start again but then stopped. I actually had thought it would work better with double batch as I recently made a similar dessert (one of the pies I think) but it seemed hard to get going as there was not a lot of stuff in the blender. Anyway – the vitamix people were great about it and thank goodness the machine takes care of itself by turning off before the motor gets too hot. I finished it up in the food processor and it was fine. Worth it to have a frozen treat when it is to be in the 80’s this week! Thank you so much for these inspiring recipes that I can feel good about serving my kids (and sneak some healthy nuts in them!)


Jen June 2, 2014 at 8:34 am

These are AMAZING! My husband and I made these this weekend and already need to make another batch! We now have our summer dessert! Or breakfast..or lunch…or dinner :)


Jill June 2, 2014 at 9:04 am

These look ridiculously good! I also love the idea in a previous comment to make it in small mason jars for individual servings. I could totally see throwing them in a cooler for a picnic dessert :)


Vaughan June 2, 2014 at 12:11 pm

Hi Angela! I’ve been following your amazing blog for a while and I’m always looking forward to see what you’ll create next. I made this last night and it is absolutely DIVINE :) Today I threw one into my blender with some coconut almond milk to make a “milkshake”. So good!


Angela (Oh She Glows) June 3, 2014 at 8:25 am

milkshake = genius! Glad you are enjoying the recipes :)


Michelle June 2, 2014 at 2:04 pm

I’m a new follower. I love that most of your recipes are gluten free for my newly gluten free husband and daughter. My husband has always been dairy free, so adding gluten in to the forbidden list has been tough. I’ve made two of your recipes so far and they were both fantastic. I made this today with almonds and it’s chilling in the freezer. Can’t wait for dinner tonight! I licked the spatula clean as I was scraping out my blender and the filling was so delicious. Your cookbook has already been ordered and I can’t wait to work my way through it!


Mae June 2, 2014 at 2:06 pm

You are TRIPPING on chocolate lately…


Olga June 2, 2014 at 7:42 pm

This turned out amazing. I’m trying to have one piece with my morning coffee, but somehow it never ends there. I didn’t have rice syrup so I used sugar cane syrup. The.crust seemed dry so I added extra syrup and coconut oil. The filling is great frozen, but it was just as good when I was scrubbing it out of my Vitamix and licking my fingers.


Karen June 2, 2014 at 9:15 pm

Hi, Angela–I tried this recipe–we like it very much. Will be making it again.
Thank you for all of your good recipes.


Holly June 2, 2014 at 11:14 pm

Hi! This looks fantastic! I am very new to all of this, so my question may be silly! The recipe has dark chocolate chips, don’t these contain dairy? are there a particular type which are dairy free? Thanks heaps!


Angela (Oh She Glows) June 3, 2014 at 8:22 am

Hi Holly, Most dark chocolate chips are dairy free – just be sure to check the label. I like Enjoy Life brand which is another nice option free of common allergens.


Holly June 9, 2014 at 9:53 pm

thanks Angela! I’ll have a good look :)


Webbyrå June 3, 2014 at 4:32 am

This looks delicious!!! I’ll definitely make this recipe some time next week. :D


Cate June 3, 2014 at 5:34 am

Just made this for my family. Can’t wait to dig in! The spatula tasted amazing!!! Thanks for sharing this recipe.


Christal June 3, 2014 at 8:49 am

I made these over the weekend and they were a huge hit (and the majority of them are not vegan/vegetarian)! I have a high-powered blender and it worked great. I slowly added the cashews which seemed to help the mixture come together very nicely. Thank you for this easy and delicious summer treat!


Mallory June 4, 2014 at 12:47 pm

This recipe is AMAZING. I had a killer chocolate craving last night and decided to make this. Luckily licking the blender satisfied my craving for the evening, since the bars had to be frozen past my bed time.

I used honey instead of the brown rice syrup (a bit extra above what the recipe called for) and it stuck together perfectly well. I also used my Ninja blender (base model, I don’t think it’s a high speed blender), which did an excellent job at blending the cashews to creamy!

What I love most is that I have 14 bars in my freezer awaiting my next chocolate attack!


Nicole June 6, 2014 at 9:13 am

I just finished making this for our camping trip this weekend. The finished product is in the freezer freezing, but I could not resist licking the Vitamix tamper!!! Sooooo delicious!!! Thank you for such amazing, healthy, vegan recipes!!!


Annie June 8, 2014 at 12:38 pm

I used just a cheap oscar blender and added about 2tbsp of almond milk and they turned out great. Everyone loved them!


Joanne M June 9, 2014 at 1:21 pm

I made this into a “ice cream” cake for a get together – delicious!
crust is the same; a thin layer of the fudge layer; partly freeze. Then, add partly defrosted coconut milk ice cream (I bought mine but you can make it too, it is super easy), then pour on the rest of the fudge layer. Freeze until rock solid so that the ice cream doesn’t ooze out when you slice it. Slice it when rock hard, and then let it defrost a little prior to serving.

It was a huge hit with everyone!

Other modifications: I didn’t use rice syrup, I just used Agave. Nature’s Path Enviro-kidz rice crisp cereal works amazingly well.


Angela (Oh She Glows) June 10, 2014 at 9:00 am

great idea!!


LN June 14, 2014 at 7:09 pm

Oh my, i need to try that suggestion!!


Mackenzie June 24, 2014 at 3:11 pm

Joanne, did you use the same amount of agave as it calls for brown rice syrup (2 1/2 T)? I was hoping to make the same substitution!


CJ June 10, 2014 at 2:17 pm

2c crushed gluten free pretzels, 2T coconut sugar, 2T butter or coconut oil…baked 350 for 8 minutes makes an awesome crust, too!!! Can also leave our cocoa and choc chips for variety (but who wants to leave out the chocolate?!). Thanks for the recipe :)


Sarah June 12, 2014 at 2:38 pm

I absolutely LOVE these! Now I need to distract myself so I don’t eat the whole pan…


Sophie June 14, 2014 at 12:03 pm

I made these delectable tasty frozen chocolate treats & they were just amazing, wonderful in the mouth & so refreshing too!
A great tasty delicious recipe! :)

Greetings from a foodie from Belgium!


LN June 14, 2014 at 7:07 pm

Just made this today.. WOW!! Exactly what i was craving and so hard not to eat the whole thing! I followed the recipe exactly but only used 1/2 c maple syrup and still tasted great :)


Tamara June 14, 2014 at 9:29 pm

This was really good. I didn’t use the melted chocolate chips and it was still very rich.


Kerry June 15, 2014 at 8:45 pm

I just wanted to say thanks for this ridiculously delicious recipe. I have your cookbook and everything I’ve made is just so good, it makes this transition to plant-based, gluten free cooking so much easier!!


Hello June 19, 2014 at 4:13 pm

I love this


Mackenzie June 20, 2014 at 2:12 pm

Thoughts on traveling with this? I’d love to bring it to an outdoor barbecue I’m attending, but it’s an hour away and I’m wondering how well it would travel. I have a large insulated cooler bag I can carry it in, but am afraid it might still get too melty!


Lisa June 24, 2014 at 11:21 am

Made these on the weekend – truly delicious and definitely decadent!
I used brown rice syrup as I didn’t have the other. My 10+ year old vitamix still was able to make these work! These machines are indestructible!
Thanks for the great recipe!!!


Jess June 24, 2014 at 3:39 pm

First let me tell you how much I love your blog and cookbook. I have had success with every recipe I have made and even my husband the pickiest eater I know and original meat and potatoes guy loves your recipes! My only “problem” is that my son is allergic to cashews (no other nuts) is there another nut you think I could sub or anything? I hate seeing cashews in the ingredients list because the recipe always looks so good lol! Thank you for any suggestions and for all the great recipes!


Anna July 12, 2014 at 12:33 am

I know this reply is a little late, but thought I’d answer anyways. Since he’s okay with other nuts, what about macadamia nuts?


Nicky June 26, 2014 at 8:16 am

I love this recipe, it feels perfect for summer. I can’t wait to try it, thanks for sharing:)


Emma June 26, 2014 at 2:31 pm

Wowzers!! This looks FAB! Always on the look out for nobake delights!! Thank you!


Lauren Heflin June 27, 2014 at 3:43 pm

my mom made these for us the other day- they all disappeared within 24 hours. it’s amazing. ugh craving them now….


rikki June 29, 2014 at 9:18 pm

i made these this past weekend and they were incredible. they were a huge hit with my husband and guests. thanks for the recipe.


Megan June 29, 2014 at 9:58 pm

I made these and brought them to a barbecue this past weekend and they were a big hit! Thank you!


Rhonda in Phoenix July 4, 2014 at 11:06 am

I’ve made my second batch already. So yummy! Thank you! These are superb for the summer heat of Phoenix. I notice with the rather small brown rice crisps cereal I used I might increase the amount of cereal a little so the crust is a bit thicker. The first time I made this recipe I soaked the cashews (which had already been soaked and dehydrated previously) for only about 5 hours. My high speed blender seemed to struggle a little. The second time my blender had an easier time because I soaked the nuts for the full 8 hours, and they had not been previously soaked and dried. I highly recommend this recipe.


Sarah Grace July 5, 2014 at 2:48 pm

Angela these look incredible! I love using rice krispies in my recipes too to add that crunch. Your recipes never fail to make me hungry :)

xoxo Sarah Grace,


Stephanie July 8, 2014 at 2:53 pm

I made these last night and they were AMAZING! I haven’t found a recipe of yours that me or my meat eating husband hasn’t absolutely loved. Your recipes are staples in our household. Thank you!


Martin July 10, 2014 at 12:02 pm

Wow Amazing recepie and Gluten free. Exactly what I was looking for with chocolate and nuts. Can’t wait till I try it tomorrow :)


Jody July 17, 2014 at 11:16 am

Sorry, I can’t seem to find where you say to replace the nuts with the avocado. Do you mind sending to me? Thanks.
You’re recipes seem great – just bought the cookbook but there are a lot of nuts in your recipes! I can’t eat nuts, but everything else seems great. Can’t wait to try some of your recipes. :)


Jody July 17, 2014 at 11:19 am

never mind – just found it!


Eleni July 19, 2014 at 4:14 pm

Just made these – one word: YES!!!


Sheryll July 20, 2014 at 2:46 pm

I have tried blending the cashew nuts after soaking in my nutribullet blender and it has worked a dream


Marcia July 22, 2014 at 10:47 am

I made these for my husband who is allergic to all processed chocolate. After 25+ years of searching, I finally found Enjoy Life semi sweet chocolate chips and raw cacao which he can eat!!! On to the good part…

This is one of the best deserts I’ve had in YEARS and I mean YEARS! Of course I had to taste it just to make sure it wasn’t poisonous (it took me two tries, just trying to be thorough!). I just have to say, we do not have an ice cream maker and this is the closest we’ve ever come to making our own ice cream like substance! The crust was fantastic and a perfect accompaniment to the luscious filling (I’m salivating just thinking about it!). I didn’t have any hazelnuts so I had planned to toast some almonds, but never got around to it.

As far as the coconut whipped cream, the can I’d had in the fridge just waiting for the perfect moment had expired and it took me another day to get another one chilled. I don’t have a glass or ceramic bowl that’s deep enough to make whipped cream so I went for a heavy plastic one that I figured would be okay. As I was putting it in the freezer to chill, something else in the freezer rebelled and sent it flying. I figured that was the second message telling me not to do it so I left it as is!

This was so delicious! My husband ate the final piece last night and is already mourning its absence. Thank you SO much for this recipe, yum!


Angela (Oh She Glows) July 22, 2014 at 2:25 pm

Hi Marcia, Thank you so much for your lovely feedback! I’m so thrilled you enjoyed it so much!


Katie July 24, 2014 at 4:45 pm

This filling is AMAZING! So rich and yummy. I haven’t eaten a frozen bar yet (still setting in the freezer), but after tasting the filling from the blender I can’t wait to have some of this. Just hope my kids don’t devour it all before I get one. Love your blog! Thanks!


Katie July 24, 2014 at 5:46 pm

I am super excited to try and make this this weekend! I do have a quick question though. You say to melt the coconut oil on low heat, what if it’s already melted prior? Do we still have to put it over the low heat then?



Angela (Oh She Glows) July 25, 2014 at 10:39 am

Nope, only if it’s solid before you begin :)


Katie July 26, 2014 at 4:42 pm

Also, how much water would you recommend soaking the cashews in? I’ve never soaked them before


Angela (Oh She Glows) July 27, 2014 at 7:38 am

Just a bowl full of water (cover the cashews by around 1 inch or more of water)


Fiona August 13, 2014 at 12:12 pm

These bars were great. I have a stash in my freezer and take them out of the freezer for about 20 minutes and then enjoy whenever I need something a little bit sweet. Next time I might grate some dark chocolate on top for some added chocolate punch.


Lisa August 17, 2014 at 9:50 am
Recipe Rating:

So good!!!!


Eleni August 18, 2014 at 12:00 pm
Recipe Rating:

Absolute perfection. Will make again and again :)


Jill August 19, 2014 at 2:57 pm
Recipe Rating:

I just made this recipe exactly as listed using the suggested nut-free option (avocado based) for the filling. Sorry, I lied; I used cornstarch instead of arrowroot.Otherwise I followed your instructions precisely. It came out perfectly.It is wonderfully creamy, not too sweet and bursting with chocolate (my favorite). We served it to friends with fresh strawberries on the side and all four of us loved it. No one could tell there was avocado in it. Great recipe. Thanks for sharing!


Jessica August 19, 2014 at 9:40 pm
Recipe Rating:

Made these last week and they are already gone. Decadent and delicious.


Nicole August 21, 2014 at 2:51 pm
Recipe Rating:

These were a great summer treat! Thanks!


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!


Erin August 23, 2014 at 2:04 pm

Hs anyone done the nutrition info for these yet?


Magen September 8, 2014 at 11:19 am

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


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!


Jana September 28, 2014 at 9:29 am

Delicious, made it for my bf’s bday.


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


Philip October 1, 2014 at 2:13 am

My favourite and its great ..!!!


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.


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.


Felipe November 10, 2014 at 2:55 am

So exited by seeing this.! Nice flavor and recipe


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)!


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!


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!


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.


Kim December 17, 2015 at 6:24 pm

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


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


Tracy May 21, 2016 at 7:19 pm

Anyone used puffed quinoa for the crust?


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!


Angela Liddon August 23, 2016 at 4:09 pm

I’d love to hear how it goes, Katie!


Shiela May 18, 2018 at 7:46 pm

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


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?


Leave a Comment

Previous post:

Next post: