• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Full of Plants
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dish
    • Soups
    • Sides
    • Salads
    • Desserts
  • Shop
  • About
    • FAQ
  • Resources
menu icon
go to homepage
  • Home
  • Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Healthier Chocolate Candy Bars (Vegan + GF)

    By: Thomas Published: 7 Mar, 18 Updated: 18 Aug, 21 17 Comments

    RecipePrintComments
    Healthier Chocolate Candy Bars (Vegan + GF)
    Healthier Chocolate Candy Bars (Vegan + Gluten-Free)
    Healthier Chocolate Candy Bars (Vegan + GF)

    When I took a few days off last week I completely forgot to bring healthy(ier) snacks with me, so when I got hungry I reached for the closest vending machine. I know, bad habit. The thing is, I couldn't find a single bar that was 1) vegan and 2) healthy, meaning for me no white sugar or palm oil. So I decided to make my own!

    Think of these bars as a mix of Twix and Kinder Bueno. You get a crunchy shortbread base topped with a smooth hazelnut "milk" cream. The difference between this and a simple date "caramel" is that I used hazelnut butter combined with tahini to give it a milky flavor. The addition of cocoa butter makes the filling soft and creamy, with a pleasant melt-in-your-mouth texture. I only use shelf-stable ingredients here so the bars can be kept at room temperature for several weeks.

    Healthier Chocolate Candy Bars (Vegan + GF)

    The shortbread base can be made two ways: baked or no-bake. I tried both and while I prefer the baked one, the no-bake version is easier and faster. Baking the base will give you a shortbread-like texture, a bit more crunchy and crumbly.

    It requires only 5 ingredients to make the shortbread: oat flour, maple syrup, coconut oil, almond butter, and vanilla extract. You mix everything together until you get a dough, press it down into a baking dish and bake for 18 minutes.

    Healthier Chocolate Candy Bars (Vegan + GF)

    The top layer consists of hazelnut butter combined with maple syrup for a caramel flavor, and tahini for a light milky taste. Then you stir in melted cocoa butter that will help firm up everything as it cools. I highly recommend using hazelnut butter, it gives the bars a nutty flavor that pairs very well with the chocolate coating. Hazelnut + Chocolate: You know what I mean...

    Regarding the maple syrup, I usually go with Dark Amber because it has a more intense flavor and a thicker consistency but regular maple syrup will work great too.

    Once everything is smooth and well combined, you pour it over the shortbread base and let it cool in the refrigerator. After about 2 hours, the hazelnut layer will have harden a bit.

    Healthier Chocolate Candy Bars (Vegan + GF)

    When the hazelnut layer is firmer, cut into 8 bars and generously dip in melted chocolate!

    I think I already mentioned this in a previous recipe, but if you want to have a thinner coating you can "liquify" the chocolate a bit with cocoa butter. To do that, melt the chocolate with additional cocoa butter, use about 1 ounce of cocoa butter for 10 ounces of dark chocolate. I don't recommend using chocolate chips here, the cocoa butter content is too low to make a thin coating.

    Healthier Chocolate Candy Bars (Vegan + GF)
    Healthier Chocolate Candy Bars (Vegan + GF)

    If you are looking for a healthier alternative to store-bought snack bars, this recipe won't disappoint! They have a crunchy shortbread base, a creamy and melt-in-your-mouth hazelnut layer, and a crispy chocolate coating. Plus they are designed to keep at room temperature for up to 3 weeks (probably more).

    Let me know in the comments if you try this recipe!

    Healthier Chocolate Candy Bars (Vegan + GF)
    Healthier Chocolate Candy Bars (Vegan + GF)

    Healthier Chocolate Candy Bars (Vegan + GF)

    Author: Thomas
    Delicious snack bars with a crunchy shortbread base, a creamy hazelnut layer, and a thin chocolate coating. You won't believe these candy bars are vegan and gluten-free!
    5 from 4 votes
    Print Recipe Pin Recipe
    Course Candy, Snack, Sweets
    Servings 8 Bars
    Calories 314 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    Shortbread

    • ½ and ⅓ cup cup oat flour
    • 1 tablespoon almond butter
    • 2 tablespoon maple syrup
    • 2 tablespoon melted coconut oil (or cocoa butter)
    • ¼ teaspoon vanilla extract

    Creamy Hazelnut Layer

    • ½ cup hazelnut butter
    • ⅓ cup maple syrup
    • 2 tablespoon tahini
    • ¼ cup melted cocoa butter
    • ⅛ teaspoon sea salt

    Coating

    • 10 ounces dark chocolate
    • 1 ounce cocoa butter (optional, yields a thinner coating)

    Instructions
     

    Shortbread

    • Preheat oven to 300°F (150°C). Line the bottom of a 4x7-inch baking dish with parchment paper.
    • In a mixing bowl, combine the oat flour, almond butter, maple syrup, coconut oil, and vanilla extract. Mix until you get a slightly crumbly dough. Transfer to the prepared baking dish and press it down firmly using the bottom of a glass.
    • Bake for 18-20 minutes, or until golden brown. Let cool completely and keep the shortbread in the baking dish.

    Creamy Hazelnut Layer

    • In a small bowl, whisk together the hazelnut butter, maple syrup, and tahini. Slowly pour in the melted cocoa butter and whisk gently until fully incorporated. Stir in the salt.
    • Pour over the shortbread base and refrigerate for at least 2 hours, or until the hazelnut layer is firmer. You can speed up the process by placing the baking dish in the freezer.
    • Run a knife around the edges of the baking dish. Remove the preparation from the baking dish and slice into 8 thin bars.
    • Melt the dark chocolate with the cocoa butter over a double boiler. Using a dipping tool, dip each bar into the melted chocolate. Place the dipped bars on a silpat or parchment paper and refrigerate 10 minutes, or let cool at room temperature to set the chocolate.
    • You can then wrap each bar individually with plastic film and keep at room temperature for up to 2 weeks. For a firmer hazelnut layer, keep the bars in the refrigerator.

    Nutrition

    Serving: 1 Bar (coated with dark chocolate)Calories: 314 kcalCarbohydrates: 22 gProtein: 4.9 gFat: 23.9 gFiber: 3 gSugar: 12.6 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
    Sign up to the Full of Plants Newsletter
    Subscribe To Our Newsletter
    Receive new recipes straight to your inbox + a free eBook on Vegan Cheese Making!
    Invalid email address
    Thanks for subscribing!

    Reader Interactions

    Comments

    1. A

      March 07, 2018 at 9:13 pm

      Hey! These look divine - a perfect cross between the two chocolate candies I loved the most, Twix + Bueno! Can't wait to try, but just wondering if regular coconut oil would sub for the coconut butter? Thanks so much!

      Reply
      • Thomas

        March 12, 2018 at 7:13 am

        Thanks A!
        I assume you mean cocoa butter, you could use coconut oil but the texture and flavor will be a bit different, the filling might be too soft. If you plan to keep them in the fridge then it might be okay.

        Reply
    2. Melissa Griffiths

      March 09, 2018 at 12:50 am

      These are so pretty and I imagine they taste just as good - if not better - than a store-bought candy bar! Love it!

      Reply
      • Thomas

        March 12, 2018 at 7:15 am

        Thank you Melissa 😉

        Reply
    3. Coco in the Kitchen

      March 09, 2018 at 5:24 pm

      Twix just got TOLD!

      Reply
    4. Natalie

      March 25, 2018 at 4:53 am

      5 stars
      These chocolate bars look absolutely amazing! I love the fact it's vegan too - simply perfect ♥

      Reply
      • Thomas

        March 26, 2018 at 5:31 am

        Thank you Natalie! 🙂

        Reply
    5. Heleen

      April 15, 2018 at 8:09 am

      Yummy yummy yummy!!! Thank you for this, I’m soo glad I came across your recipes via Pinterest!! You make it so easy to make, I love baking and making healthier treats for my family, but have limited time with two littles so your website is just what I needed:) It’s even nice without the chocolate layer so I make half of the batch without it

      Reply
      • Thomas

        April 16, 2018 at 5:48 am

        So happy to hear you liked the bars 🙂 I'm sure they also taste good without the chocolate! The coating is great if you plan to bring the bars with you as it prevents them from being sticky and helps keep their shapes. Thanks for the feedback Heleen!

        Reply
    6. sandrine

      May 27, 2018 at 1:51 pm

      5 stars
      Many many thanks for your recepies
      This one was a killer!!!!

      Reply
    7. Christina

      January 07, 2021 at 2:57 pm

      5 stars
      Wow these are fabulous! finally I found someone who is obsessed with hazelnut and chocolate as much as I am 🙂 Your recipes are unique and varied and I'm so glad I found this 🙂 This is the first of many of your desserts I will be making. One of the best dessert recipes I've made (and I have made many through all these lockdowns!) Thank you for your hard work and creativity, Chris

      Reply
      • Thomas

        January 09, 2021 at 9:34 am

        Haha 🙂 Thanks again for your nice words Christina! Glad you liked the recipe!

        Reply
    8. Mariana

      June 28, 2021 at 9:12 pm

      Hi. The recipe looks great. I want to make these bars but I don’t know whereI can buy hazelnut paste. Or maybe I can make it?

      Thanks

      Reply
      • Thomas

        June 29, 2021 at 5:44 am

        Hi Mariana!
        Thanks! You can check organic stores, or simply buy hazelnuts, roast them and process in a blender or food processor until you get a smooth paste 😉

        Reply
    9. Kristina

      July 18, 2021 at 3:21 pm

      5 stars
      These were so delicious!! I followed the recipe to a T and they turned out perfect! I had never had hazelnut butter and omg now I’m obsessed oops! I’m definitely bookmarking this one for a sweet little treat every now and then 🙂 Thank you for sharing the recipe and I look forward to more of your yummy recipes!! Happy Sunday!

      Reply
      • Thomas

        July 22, 2021 at 8:37 am

        I'm also obsessed with hazelnut butter! 🙂 Glad you liked the recipe Kristina!

        Reply

    Trackbacks

    1. Nutella Filled Soft Granola Bars - Full of Plants says:
      September 3, 2020 at 9:25 am

      […] probably know by now that I love snack bars, as you can see with my Healthier Chocolate Candy Bars or these white chocolate macadamia bars. These no-bake granola bars are soft, crispy, not too […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this Recipe




    Primary Sidebar

    Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

    Learn more about me →

    Please wait...

    Thank you for sign up!

    Most Popular

    • Instant Pot Cauliflower Tikka Masala
    • How To Make Bánh Mì (Vietnamese Baguette)
    • Vegan Aged Camembert Cheese
    • Spicy Vegan Hot Pot

    Footer

    • Quick Dinners
    • Vegan Cheese Recipes
    • Instant Pot Recipes
    • Vegan Desserts

    About

    • About
    • FAQ
    • Privacy Policy
    • Blogging Resources

    Join the Community!

    Copyright © 2022 Full of Plants.

    x
    WANT A FREE EBOOK?
    Subscribe to receive your FREE 100-Page eBook "The Art of Vegan Cheese Making" with over 25 recipes!

    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing! You should receive your eBook soon!
    Close Optin
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing!