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.
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!
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Double Chocolate Crispy Frozen Dessert Bars
Yield
15-18 small slices
Prep time
Cook time
0 minutes
Chill time
3 hours
Total time
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.
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
- Place cashews in a bowl and cover with 1-inch of water. Let soak for about 8 hours until soft and plump.
- 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.
- 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.
- 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.
- 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.
- Slice and serve chilled straight from the freezer with a dollop of coconut whipped cream and chopped hazelnuts.
- 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.
Tip:
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).
Nutrition Information
(click to expand)
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.
Hi, Angela–I tried this recipe–we like it very much. Will be making it again.
Thank you for all of your good recipes.
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!
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.
thanks Angela! I’ll have a good look :)
This looks delicious!!! I’ll definitely make this recipe some time next week. :D
Just made this for my family. Can’t wait to dig in! The spatula tasted amazing!!! Thanks for sharing this recipe.
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!
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!
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!!!
I used just a cheap oscar blender and added about 2tbsp of almond milk and they turned out great. Everyone loved them!
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.
great idea!!
Oh my, i need to try that suggestion!!
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!
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 :)
I absolutely LOVE these! Now I need to distract myself so I don’t eat the whole pan…
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!
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 :)
This was really good. I didn’t use the melted chocolate chips and it was still very rich.
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!!
I love this makeupandbeauty.com/
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!
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!!!
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!
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?
I love this recipe, it feels perfect for summer. I can’t wait to try it, thanks for sharing:)