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November 9, 2016

No-Bake Chocolate Walnut Crumb Bars (Raw, Vegan, Paleo)

Home » Recipes » Courses/Meal » Sweets » No-Bake Chocolate Walnut Crumb Bars (Raw, Vegan, Paleo)

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These no-bake vegan and paleo chocolate walnut crumb bars have a rich fudgy chocolate center sandwiched between a chewy cashew coconut crust and crumble.

No-Bake Chocolate Walnut Crumb Bars in Stack

While I know that this time of year is all about baking and cookie making, I still appreciate an easy no-bake kind of dessert.  Anything that saves me time and effort around the holidays (or any time of year for that matter) is a winner in my book.

These no-bake chocolate walnut crumb bars are one of my go-to sweets for when I need to whip up something fast and easy that doesn’t require me to turn the oven on.

No-Bake Chocolate Walnut Crumb Bars in Tin

The bars have a tender and chewy crust, a rich fudgy chocolate center with plenty of walnuts and a crumbly topping.

I think you’ll be surprised at just how little time it takes to make these. The whole process takes less than 30 minutes since these bars are built straight in the pan.  There’s no whisking or rolling, no pile of dishes to attend to afterwards, just blend, press and chill.  The chilling really is the longest bit here.

No-Bake Chocolate Walnut Crumb Bars Close Up

It all begins with the crust and the crumb topping which is made in a matter of minutes in the food processor.  Coconut and cashews pulsed together with dates create a dough that is rich and nutty with a hint of vanilla.

Even more sticky sweet Medjool dates are blended up with cocoa powder and a bit of coconut oil to make surprisingly rich fudge with a robust chocolate flavor.  Stir in some walnuts any you have a great treat as is, but sandwich that in between the nutty base and crumbly top and you’ve got yourself a winning combination.

You can cut them into bite-sized squares and serve them on a dessert platter or tuck them into boxes for giving.  If you’re bored with traditional holiday desserts trying making these in a tart pan cut into wedges instead of cake or pie.  And of course don’t count these out for the rest of the year, they make a great addition to picnics and potlucks too.

Enjoy!

Serves 16

No-Bake Chocolate Walnut Crumb Bars (Raw, Vegan, Paleo)

Sylvie Shirazi

Yields one 8-inch square pan

These no-bake vegan and paleo chocolate walnut crumb bars have a rich fudgy chocolate center sandwiched between a chewy cashew coconut crust and crumble.

25 minPrep Time

25 minTotal Time

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Ingredients

  • For the crust and crumble:
  • 2 cups/8.5oz/240g unsweetened shredded coconut
  • 2 cups/8oz/224g raw cashews
  • 1 cup/4oz/120g raw walnuts (plus more for filling)
  • ¼ tsp sea salt
  • 12-14 very soft large Medjool dates, pits removed (plus more for filling)
  • 1 teaspoon vanilla extract (or the seeds from, half a vanilla bean for fully raw version)
  • For the filling:
  • 18-20 very soft large Medjool dates, pits removed
  • ½ cup/ 40g cocoa powder (or cacao powder for fully raw version)
  • ¼ cup/60ml coconut oil
  • 1 tsp vanilla extract (see above for fully raw substitute)
  • Pinch of sea salt
  • ¼ cup/30g raw walnuts, coarsely chopped

Instructions

  1. Line an 8-inch pan with parchment paper.
  2. Place the shredded coconut, cashews, walnuts and salt in the bowl of a food processor and pulse until finely chopped and powdery. Add the dates and vanilla and process until the mixture starts to clump together (like shortbread dough).
  3. Transfer 2/3rds of the mixture to the prepared pan and reserve the rest for the crumble topping. Flatten crust firmly and evenly in the pan using your hands or the back of a spoon.
  4. Place the dates, cocoa powder, coconut oil, vanilla and salt in the bowl of a food processor and process until just combined and sticking together (do not over process or the oil will separate). Transfer mixture to a large bowl and carefully fold in chopped walnuts using a spatula.
  5. Spread the walnut date fudge evenly on top of the crust using with the back of a spoon to flatten. Squeeze remaining crust into clumps and sprinkle over fudge filling.
  6. Cover loosely and place in fridge to firm for at least 2-3 hours.
  7. Lift the bars from the pan, transfer to a cutting board and cut into bars. Store leftovers in the fridge.

Tags

Courses
Dessert
Cooking
Baking
Diet
vegetarian
lacto vegetarian
pescetarian
Vegan
Paleo
Allergy
egg free
soy free
seafood free
sesame free
mustard free
Wheat-Free

Nutrition

Calories

280 cal

Fat

17 g

Carbs

34 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/no-bake-chocolate-walnut-crumb-bars/
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(Disclosure: This post contains affiliate links. Find out what that means for you here.)

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Fall, Gluten-Free, Grain-Free, Paleo, Raw, Recipes, Season, Snacks, Sweets, Uncategorized, Vegan, Winter Tagged With: bars, fudge, walnuts

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  1. Emily @ Recipes to Nourish says

    December 13, 2016 at 7:43 pm

    These are so decadent and festive! Such a lovely treat for the holidays!
    Reply
  2. Stephanie says

    December 7, 2016 at 10:39 am

    My food processor just broke while trying to make these! Really don't want the ingredients to go to waste, have you tried making the crust in a vitamix? Scared to break my Vitamix too :(
    Reply
  3. Christine // my natural kitchen says

    November 29, 2016 at 9:44 am

    These look perfect! I would never have imagined they were quick to make!
    Reply
  4. dawn says

    November 23, 2016 at 7:00 pm

    i made this. i love it. i forgot to line the pan with parchment so i'm simply cutting pieces directly from the pan. thanks so much for this recipe sylvie.
    Reply
    • Sylvie says

      December 2, 2016 at 5:21 pm

      Glad you liked it!
      Reply
  5. Laura |Petite Allergy Treats says

    November 22, 2016 at 11:51 am

    It's no bake?? Gosh, this looks like it took hours to prepare and bake. These would be perfect to share at the holidays!
    Reply
  6. dawn says

    November 17, 2016 at 11:36 am

    the recipe calls for 30 to 34 dates. that seems like an awful lot and awfully sweet!
    Reply
    • Sylvie says

      November 18, 2016 at 12:11 am

      The bars are actually not too sweet, much less than if you used sugar and you have to remember that it is for an entire 8-inch pan that is then cut into many small squares.
      Reply
      • dawn says

        November 18, 2016 at 5:46 am

        ok. i'm making these today. i have exactly 30 dates left, so 30 it is. :)
        Reply
  7. allie says

    November 13, 2016 at 8:43 pm

    Dear Sylvie - these are beautiful, sophisticated little bars. I love the crust ingredients - great combination. And a bonus that they're no-bake! Have a beautiful week my friend.
    Reply
  8. Sunny@andloveittoo says

    November 11, 2016 at 5:20 pm

    These look heavenly!
    Reply
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