Let’s be honest—everyone loves chocolate. But when you add a deep espresso flavor, crunchy roasted hazelnuts, and a smooth, creamy texture without any dairy, you get something truly special. These espresso-infused vegan chocolate bars are not just another dessert; they’re a mood. Rich, complex, and perfectly balanced, they walk that fine line between indulgent treat and healthier alternative. If you’ve ever dreamed of making homemade chocolate bars that rival any store-bought confection, this one’s for you. Think of it as the refined cousin of a vegan snickers bar—with more depth, less sugar, and a whole lot more soul.
Espresso-Infused Vegan Chocolate Bars with Hazelnuts
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
Course Dessert, Snack
Cuisine Italian, Vegan
Servings 8 large bars or 16 small snack-size bars
Double boiler or heatproof bowl and saucepan This ensures your cocoa butter melts gently and doesn’t scorch. A microwave can work in short bursts, but be cautious.
Whisk or silicone spatula To combine your chocolate ingredients smoothly.
Silicone chocolate bar molds Ideal for shaping your bars professionally. If you don’t have molds, use a parchment-lined loaf pan and cut bars manually.
Spatula To help spread and smooth the chocolate layers.
Small saucepan For making the creamy ganache-style filling.
Refrigerator or freezer space Essential for setting the bars properly.
For the Chocolate Base
- 1 ½ cups cocoa butter finely chopped
- 1 cup unsweetened cocoa powder preferably Dutch-processed for richness
- ½ cup maple syrup or agave nectar
- 2 tsp vanilla extract
- 1 tsp instant espresso powder adjust to taste
- Pinch of sea salt
For the Filling
- ½ cup coconut cream
- ¼ cup maple syrup
- ¾ cup vegan dark chocolate chips
- ½ tsp espresso powder
- ½ tsp vanilla extract
- Pinch of sea salt
Add-ins & Toppings
- 1 cup roasted hazelnuts roughly chopped
- Flaky sea salt optional, for garnish
Step 1: Melt the Cocoa Butter
In a double boiler or heatproof bowl over simmering water, gently melt the cocoa butter. Stir occasionally until fully liquefied. Remove from heat.
Step 2: Create the Chocolate Base
Whisk in cocoa powder, maple syrup, vanilla extract, espresso powder, and a pinch of sea salt until smooth and glossy. Taste and adjust the espresso if you'd like a stronger kick—this is your moment to control the flavor intensity.
Step 3: Prepare the Vegan Chocolate Ganache Filling
In a small saucepan, heat coconut cream and maple syrup over medium heat until hot but not boiling. Remove from heat and stir in the vegan chocolate chips, espresso powder, vanilla, and sea salt. Mix until silky and completely smooth. This creamy center makes your bars reminiscent of filled chocolate bars or even a fudgy layer you'd find in a vegan fudge recipe.
Step 4: Assemble the Bars
Pour half of your melted chocolate base into the molds (or the bottom of your prepared pan) and tilt gently to coat the bottom. Refrigerate for about 10 minutes until slightly firm.
Next, spoon in a thin layer of your ganache filling and sprinkle with chopped hazelnuts. Finally, pour the remaining chocolate mixture on top, ensuring it fully covers the filling and nuts. Smooth the tops with a spatula.
Optional: Sprinkle flaky sea salt on top for contrast.
Step 5: Chill and Set
Place the filled molds in the refrigerator for at least 1 hour or until the bars are completely firm. If you're in a hurry, 30 minutes in the freezer will do the trick.
Step 6: Unmold and Enjoy
Pop your bars out of the molds and let them sit at room temperature for 5–10 minutes before eating. That small window brings out the full flavor profile—earthy espresso, bittersweet chocolate, and roasted hazelnut in every bite.
Pairings
These espresso-infused vegan chocolate bars are the perfect grown-up treat and pair beautifully with:
- Coffee or Espresso: Naturally. For a double hit of that rich flavor, enjoy a bar with a shot of espresso or an oat milk cappuccino.
- Red Wine: A bold red like Cabernet Sauvignon or Syrah complements the chocolate and hazelnut notes beautifully.
- Fresh Berries: Strawberries or raspberries balance the richness and add a fruity counterpoint.
- Vegan Granola Bars: Serve alongside for a textural contrast in a snack platter.
- Herbal Teas: Particularly rooibos or peppermint, for a calming dessert moment.
If you’re putting together a dessert board, consider adding some chocolate oat bars, a bit of vegan fudge, or even a few pieces from your favorite store-bought vegan chocolate bars near you for variety.
FAQs
1. Can I use a different type of chocolate?
Absolutely. While this recipe uses a homemade chocolate base, you can swap it out for melted store-bought vegan chocolate if you're short on time. Just make sure it's high-quality and at least 70% cocoa for that rich flavor.
2. Is there a substitute for hazelnuts?
Yes! Almonds, walnuts, or even chopped pistachios work well. Just ensure they’re roasted for the best crunch and depth of flavor.
3. How long do these bars last?
Stored in an airtight container in the fridge, these bars last up to 10 days. You can also freeze them for up to 2 months—just thaw for a few minutes before serving.
4. Can I make these caffeine-free?
You can omit the espresso powder entirely or replace it with a caffeine-free coffee substitute like chicory powder or carob for a similar roasted flavor.
5. What kind of vegan chocolate chips should I use for the filling?
Opt for dark chocolate chips labeled dairy-free or vegan. If you're making a vegan snickers bar variation, go for something with at least 60% cocoa to keep the sweetness in check.
