Who doesn’t love chocolate and hazelnut? It’s one of dreamiest combinations and adding caramel in to the mix makes it even more heavenly. These nutella inspired, no bake cheesecake bars feature a hazelnut brownie base topped with a gooey date caramel and a creamy chocolate cheesecake topping. They’re sweet, nutty, creamy, chocolaty and totally irresistible.
Ferrero rocher in cheesecake form? Pass me the spoon! If you’re a fan of the infamous golden wrapped chocolaty treat then you’ll be obsessed with these bars. The mix of carob powder, roasted hazelnuts, dates and nut butter perfectly recreates the classic flavour of everyone’s favourite chocolate. Paired with an addictive date caramel and creamy cheesecake, these bars are completely irresistible.
Chocolate and hazelnut is one of my favourite flavour combinations, whether it’s a batch of my chocolate hazelnut pretzel protein bars or 3 ingredient chocolate hazelnut truffles, it’s a timeless pairing. And these no bake cheesecakes are no exception – they’re a Nutella lovers absolute dream and have quickly become one of my all time favourite desserts.
Dates are one of my favourite ingredients and make up the basis of most of my dessert recipes. Luckily I had a 1kg stash of medjool dates from Buy WholeFoods Online [gifted] which were ideal for creating the perfect fudgey chocolate brownie and irresistible layer of date caramel in these bars – which might well be the best part. It’s sticky, sweet, gooey and pairs perfectly with the richness from the chocolate and hazelnuts.
Alongside their dates, the rest of the ingredients in this recipe are from the Buy WholeFoods Online site too. It’s an amazing go-to for stocking your cupboards with all of the plant based essentials, from nuts to tofu, coconut oil, oats, dried fruit and even or a sweet treat or two like my favourite dark chocolate coated cherries.
The sticky layer of caramel combined with the melt in your mouth topping and nutty base, makes these triple layered bars the ultimate plant based dessert. They’re
And if you’re anywhere near as much of a chocolate hazelnut fan as me, then a batch definitely won’t last you long at all!
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
makes 9 bars
for the brownie base
- 200g roasted, blanched hazelnuts
- 250g medjool dates
- 5 tbsps carob powder
- 4 tbsps peanut butter
- 1 tbsp plant milk
for the caramel layer
- 200g medjool dates
- 1 tbsp coconut cream (or use the thick layer from canned coconut milk)
- 1/2 tsp ceylon cinnamon
- 1 tbsp peanut butter
for the chocolate cheesecake topping
- 90g coconut cream (or the thick layer from canned coconut milk)
- 3 tbsps coconut milk (the liquid layer from canned coconut milk)
- 180g cashews, soaked for 5 minutes in boiling water
- 1 tbsp smooth peanut butter
- 3 tbsps carob powder
- 2 tbsps maple syrup
- 1 tbsp lemon juice
- optional 1 scoop MissFits Vanilla Protein Powder* (Get £5 off with the code YASMIN5)
- Line a square baking tin with grease proof paper and set aside.
Start by making the base; add the nuts to the blender or food processor and blitz until they reach a flour like consistency. Add the remaining base ingredients and mix until fully combined.
- Transfer the base to the lined baking tin and spread in to an even, compact layer. Pop the tray in to the freezer whilst you make the date caramel.
- Add the dates, peanut butter, coconut cream and cinnamon to the blender along with 3 tbsps warm water. Blend until smooth and creamy, scraping down the sides as needed.
- Spread the date caramel evenly across the base layer and return to the freezer to set for 30 minutes.
- For the cheesecake topping add the soaked and drained cashews, coconut cream, coconut milk, peanut butter, cacao powder, protein powder, maple syrup and lemon juice to the blender and blend until smooth and creamy.
- Remove the tray from the freezer and evenly spread the cheesecake layer on top of the date caramel. Return to the freezer to set for an hour.
- Leave to thaw slightly before slicing in to 9 equal bars. Enjoy!
- Store in the fridge where it will keep for up to a week, or in the freezer where it will keep for up to 3 months – but if you’re anything like me and my mum then it definitely won’t last that long!
GIFTED | *This post contains products which were sent to me for free, in return for the creation of this recipe. All opinions remain completely honest and my own.