Chocolate Hazelnut Protein Crispy Squares (Vegan No-Bake)
These no-bake and delicious Chocolate Hazelnut Protein Crispy Squares are an upgrade from Easter crispy cakes, made with wholesome, high-fibre and high-protein ingredients. They are fully vegan and gluten-free, too.
I love a good cornflake or crispy cake at Eastertime, but wanted to turn these into bars to make it even easier to make. I also added in some gut-loving, fibre-rich and high-protein ingredients into this much-loved classic, and they are so good. They are super chocolatey, nutty and naturally sweet, packed with healthy fats and they are made with sugar and additive free cereal, so they are a great snack for all of the family – without missing out on all of the Easter fun.
Why will I love these bars?
These are delicious:
- Crispy, crunchy and nutty
- Melt in your mouth chocolatey
- Rich and fudgy
- Made with wholesome ingredients
- Naturally vegan, egg-free and dairy-free
- Gluten-free and with nut-free options
- Ideal for Easter or all year long
- A great, more nutritious chocolatey snack
- Requires no baking
- Everyone will love them
- High in fibre
- High in protein
- Made with gut-healthy ingredients
- Easily refined sugar-free
- Made with healthy fats
If you already love the sound of these squares, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Dark chocolate: use a refined sugar free chocolate where you can and use dark or dairy-free milk chocolate.
- Smooth almond butter: make sure it’s runny and smooth with only almonds as the ingredient (or some salt). These bars would also be great for cashew or almond butter or keep them nut-free by swapping for sunflower seed butter or tahini.
- Coconut oil: to allow the bars to set solid enough to hold shape.
- Coconut cream: this makes a gorgeous fudgy texture while adding healthy fats. This is the solid part of a chilled full-fat coconut milk.
- Maple syrup: or use agave syrup to keep this snack refined sugar free.
- Puffed rice cereal: use one without added sugars or ingredients. These would also work with flaked cereal.
- Chocolate hazelnut protein powder: I use the Form protein powder (use code NourishingAmy10 for discount) which is so delicious and chocolatey. Or, swap for regular chocolate protein powder.
- Cacao powder: to make them really chocolatey.
- Hazelnuts: for some crunch. These would also be great as cashews or almonds, or dried fruits like raisins for a nut-free option.
- Salt: for flavour.
And for the chocolate top:
- Dark chocolate
- Almond butter
- Chocolate mini eggs: if making these at Easter time, use crushed vegan mini eggs, I like these ones. Or, feel free to swap these for coconut flakes, cacao nibs, freeze-dried berries or goji berries, for example.
Are these gluten-free and nut-free?
These are naturally gluten-free and to make them nut-free, swap the almond butter for sunflower seed butter or tahini and swap the hazelnuts for raisins. Also check that your chocolate and protein powder do not contain nuts.
How do I make these?
These bars are ready to go in a few steps.
- Melt the chocolate, almond butter and coconut oil: until smooth.
- Add in the coconut cream and maple syrup: and whisk again.
- In a large mixing bowl, add the rice crispy, chocolate protein, cacao and hazelnuts: and stir again.
- Pour in the chocolatey mix: and stir well.
- Press into a lined tin: and chill for 30 minutes or until set firm.
- Melt the chocolate and almond butter: and pour over the top.
- Decorate with mini eggs: and allow set again.
- Remove from the tin and slice into squares or bars: and enjoy.
How long do they last?
Keep these squares in the fridge for up to 1 week in a sealed container or the freezer for 1 month, wrapped well. Allow to defrost before eating.
What other recipes can I try?
For more Easter and chocolate recipes:
- Mini Egg Brownie Cookie Bars
- No Bake Chocolate Chestnut Easter Brownies
- Chocolate Raspberry Cookie Dough Eggs
- Mini Egg Chocolate Caramel Bars
- Mocha Chocolate Chip Banana Bread
Chocolate Hazelnut Protein Crispy Squares (Vegan No-Bake)
These no-bake and delicious Chocolate Hazelnut Protein Crispy Squares are an upgrade from Easter crispy cakes, made with wholesome, high-fibre and high-protein ingredients. They are fully vegan and gluten-free, too.
Ingredients
For the Crispy Base:
- 180g dark chocolate, chopped small
- 120g smooth almond butter
- 40g coconut oil
- 80g coconut cream (the thick part from a chilled tin of full-fat coconut milk)
- 2 tbsp maple syrup
- 60g puffed rice crispy cereal
- 30g Form Performance Chocolate Hazelnut Protein
- 1 tbsp raw cacao powder
- 40g hazelnuts, chopped small
- A pinch of salt
For the Chocolate Top:
- 100g dark chocolate, chopped small
- 30g smooth almond butter
- Crushed vegan mini eggs
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- Into a heatproof bowl, add the chopped chocolate, almond butter and coconut oil for the crispy base. Heat in the microwave or over a pan of simmering water until melted.
- Now spoon in the coconut cream and maple syrup and whisk until smooth, slightly thicker and glossy.
- In a large mixing bowl, add the puffed cereal, protein powder, chopped hazelnuts and a pinch of salt and stir well.
- Pour in the chocolate mix and stir really well to combine everything.
- Transfer to the lined tin and press down to make a compact base. Smooth over the top and place in the fridge for 30 minutes, to set.
- For the top, add the chocolate and almond butter to a small bowl and warm to melt.
- Pour the chocolate over the crispy base and smooth out. Top with crushed mini eggs and return to the fridge for 30 minutes, to harden.
- Remove from fridge and use a warmed, sharp knife to slice into 9 squares.
- Eat straight away or keep in a sealed container in the fridge for 5-7 days, or in the freezer for 1 month. Allow to defrost for 20 minutes before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Hazelnut Protein Crispy Squares so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crispy love x p.s. this recipe was first made with Form Protein powder, who I love and this blog post it not sponsored.
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