Vegan Chocolate Hazelnut Almond Bar

Vegan Brownie
Tegral Cacao-Trace Clean Label Vegan Brownie Mix 1000g
Hot Water 125g
Hot Water 125g
Praline Crunch
PatisFrance Hazelnut Praline 50% 450g
Toasted Almonds 300g
Belcolade Milk 38% Organic NOP Fairtrade 225g
Bavarian Nutty
Softened Margarine 240g
Toasted Almonds 240g
Caramel Color A.N.
Chocolate Cream
Belcolade Milk 38% Organic NOP Fairtrade 800g
Ambiante (Room Temp) 1000g
Ambiante (Cold - Whipped to a soft peak) 1200g
Chocolate Coating
Belcolade Milk 38% Organic NOP Fairtrade 600g
Vegetable Oil 100g


Vegan Brownie
  • Mix hot water, brownie mix on low speed for 1 minute. 
  • Scrape bowl and mix with second water for one more minute on low speed. 
  • Spread evenly 1200 grams on half sheet pan and bake at 325°F for 13 minutes or until baked through.

Praline Crunch
  • Melt chocolate and combine with praline. 
  • Fold in almonds and spread evenly over cooled brownie.

Bavarian Nutty
  • Combine all ingredients. 
  • Once mixed spread an even layer on top of frozen crunch layer and freeze half sheet.

Chocolate Cream
  • Melt chocolate and combine with the first ambiante. 
  • Once emulsified fold in second ambiante.

Chocolate Coating
  • Melt chocolate to 105°F.  
  • Whisk in oil.

  • Slice layer of frozen brownie, crunch, and nutty into 41/2 x 11/4 inch pieces. 
  • Dip bar into chocolate coating and sprinkle almonds around base before the chocolate sets. 
  • Finish with chocolate cream and decor.

About this Recipe:

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