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vegan hazelnut caramel ginger bars

Posted on Sep 26, 2017 by in Cake, Dessert, Recipe Box

vegan hazelnut caramel ginger bars

vegan hazelnut caramel ginger barsvegan hazelnut caramel ginger bars


There are so many potlucks, parties, and get-togethers this time of year. Sometimes, it may seem like an excuse to eat junk together. Why not be the one that separates from the pack and blows everyone’s mind with a whole food dessert? Make these vegan hazelnut caramel ginger bars and inspire even the most die-hard junk food fan to partake….and like it! Seriously, what’s not to like (unless you have a nut allergy)?


3 divine layers~ topped with candied ginger

bite out of hazelnut caramel ginger bars


Hazelnut ganache layer~ thick, creamy, chocolatey and dreamy!

Gooey caramel layer~ luscious, salty, and creamy

Crust layer~ chewy, delicious and brings it all together


vegan hazelnut caramel ginger barsWhat’s not to love about these no-bake vegan hazelnut caramel ginger bars?!

Just say NO to:

cracking eggs

turning on the oven

pulling out the electric mixer

melting butter(and waiting for it to cool)

hoping the cake will rise

Just whip up each layer individually in the food processor, pat down, or spread into your lined pan and put it in the fridge or freezer.

vegan hazelnut caramel ginger bars

Next time you are the one bringing dessert, make this and no one will be disappointed!



A 3-layer vegan dessert that is sure to impress. Rich chocolate, luscious caramel, spicy ginger and delicious hazelnuts all come together to create these mouthwatering, vegan hazelnut caramel ginger bars.

Prep Time:20 min
Total Time:20 min
* -Crust-
* 1 cup (gluten-free) oats
* 1 cup pitted dates
* 1/2 cup Raw hazelnuts
* 1/4 cup dried or candied ginger
* -Caramel Layer-
* 1/2 cup nut or seed butter
* 1 cup pitted dates
* 1/4 cup coconut oil
* 1 banana
* 1/2 tsp sea salt
* 2 Tbl Maca powder (optional)
* 1 tsp vanilla extract
* -Chocolate Layer-
* 1 cup roasted hazelnuts (still hot from oven)
* 1/3 cup cocoa powder
* 1/4 cup maple syrup
* 1/2 tsp sea salt
* 2-4 Tbls non-dairy milk
* *Topping- chopped candied ginger
1. Place all Crust ingredients in the bowl of a food processor fitted with an s blade

2. Pulse until well combined and beginning to form a dough ball

3. Press mixture into a parchment lined 8x8 square pan or a 9-inch pie pan

4. Wipe-out food processor bowl, if necessary

5. Place crust layer in fridge and prepare caramel layer

6. Place all Caramel Layer ingredients into the bowl of a food processor fitted with an s blade

7. Pulse until well combined and a creamy caramel color

8. Spread caramel layer onto crust and place back in fridge

9. Wipe-out or wash food processor bowl if necessary

10. Place roasted (still hot) hazelnuts into the bowl of a food processor fitted with an s blade

11. Pulse until a nut butter is formed (may take 5-10 minutes)

12. Add cocoa powder, salt, and maple syrup

13. Add non-dairy 1 Tablespoon at a time until a creamy and spreadable texture is reached.

14. Spread Chocolate Layer on top of Caramel Layer

15. Place in fridge for 3 hours or freezer for 1 hour

16. Cut into squares or triangles

17. Store in an airtight container in fridge for up to 5 days or freezer for up to 1 month

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