Vegan Chocolate Vanilla Cream Bars (No-Bake Dessert)
🌱 Vegan Chocolate Vanilla Cream Bars 🍫
These Vegan Chocolate Vanilla Cream Bars are a no-bake dessert with three layers: a dark chocolate cookie crust, a thick vanilla cream, and a glossy chocolate top. No oven. No dairy. They slice like an icebox cake and taste like a bakery tray bake.
I love making these in a foil pan so they travel. Chill the cream until it can hold a slice. If you cut too soon, the middle slumps. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Bars 💚
- 🌱 Completely vegan
- 🍪 Chocolate cookie crust
- 🍦 Thick vanilla cream
- 🍫 Glossy ganache top
- ❄️ No-bake
- 🧊 Make-ahead dessert
The Secret to Layers That Slice
Press the crust hard so it doesn’t crumble. Beat the cream until it’s thick, not pourable. Chill that layer before the chocolate goes on or the ganache sinks. Use a warm knife and wipe it between cuts.
Frequently Asked Questions ❓
What cookies work for the crust? 🍪
Vegan chocolate sandwich cookies or chocolate grahams. Scrape the filling out if it’s very sweet.
Can I use coconut cream only? 🥥
Yes. Whip chilled coconut cream with powdered sugar and vanilla. It will be a little softer.
How long do they keep? 🧊
Covered in the fridge 4 days. Freeze slices up to 1 month.
🌱 Vegan Chocolate Vanilla Cream Bars
Ingredients 🛒
For the Crust
- 2 cups vegan chocolate cookie crumbs
- 5 tablespoons melted vegan butter or coconut oil
- Pinch of salt
For the Vanilla Cream
- 16 oz vegan cream cheese, softened
- ½ cup powdered sugar
- ½ cup chilled coconut cream
- 2 teaspoons vanilla extract
- Pinch of salt
For the Chocolate Top
- 1 cup vegan chocolate chips
- ⅓ cup coconut cream or plant milk
Instructions 👩🍳
- Mix cookie crumbs with melted vegan butter and salt. Press into a 9x13 foil pan. Chill 15 minutes.
- Beat vegan cream cheese, powdered sugar, coconut cream, vanilla, and salt until thick.
- Spread over the crust. Chill 1 hour.
- Melt chocolate with coconut cream until smooth. Cool 5 minutes, then spread on top.
- Chill at least 3 more hours. Slice with a warm knife.
Nutrition
| Nutrient | Per bar (1/12) |
|---|---|
| Calories | 290 |
| Protein | 3g |
| Net carbohydrates | 24g |
| Total carbohydrates | 26g |
| Fiber | 2g |
| Total fat | 20g |
| Sodium | 160mg |
Estimates based on a chocolate cookie crust, vegan cream-cheese filling, and ganache. Exact numbers may vary by cookie and cream cheese brand.
Notes & Tips 💡
- If the ganache is hot, it will melt the cream. Let it cool first.
- A pinch of espresso powder in the crust makes the chocolate taste darker.
- These are best cold, straight from the fridge.
- Line the pan with parchment if you want to lift the whole slab out.
These Vegan Chocolate Vanilla Cream Bars are no-bake, layered, and finished with a chocolate top. A tray dessert that slices like the bakery. 🍫🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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