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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
Servings 8 Bars
Calories 314 kcal



Creamy Hazelnut Layer


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



  • 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.


Serving: 1 Bar (coated with dark chocolate)Calories: 314 kcalCarbohydrates: 22 gProtein: 4.9 gFat: 23.9 gFiber: 3 gSugar: 12.6 g
Course : Candy, Snack, Sweets
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