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Hazelnut Cashew Cream Bites (Gluten-Free & Vegan)

 pumpkin protein bites

Pumpkin spice, cashew cream, chocolate & hazelnuts. Does it get any better than that? This vegan, gluten-free heavenly dessert is the perfect way to celebrate Fall in all its greatness! Trust us, you'll go back for seconds! Enjoy these no-bake cashew cream bites for breakfast, lunch, dinner, or dessert!


Chocolate Hazelnut Base:

Cashew Pumpkin Cream:

  • 1/2 cup cashews soaked 
  • 1 Tbsp lemon juice
  • 1/2 Tbsp nut milk of choice (cashew milk recommended for its creaminess!)
  • 1/2 Tbsp date syrup (or sweetener of choice)
  • 1/2 tsp vanilla
  • 1 heaping tsp pumpkin pie spice

Top Layer:

  • Handful of 100% cacao chips
  • Handful of hazelnuts

dark chocolate brownie keto bar


Chocolate Hazelnut Base:

  1. Soak hazelnuts for a couple hours to soften.
  2. Add everything to a food processor and blend until well combined. 
  3. Press into a parchment-lined baking dish. A 4" square works well!
  4. Put into freezer while you prepare the next layer.

Cashew Pumpkin Cream:

  1. Soak cashews overnight or for at least 4 huors.
  2. Add all your frosting ingredients to a food processor and mix until you achieve frosting consistency. You can use more or less liquid as you see fit!
  3. Spread a thick layer over the base.
  4. Place in freezer to set for ~2 hours.

Top Layer:

  1. Melt dark chocolate.
  2. Drizzle dark chocolate and add crushed hazelnuts 
  3. Freeze again for at least 30 minutes, slice & enjoy!


plant-based recipe contributor

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