Aug 27, 2013

German Chocolate Mousse Bars. Vegan and Gluten-free.

I couldn’t wait to make these! I was poking around online for some new recipe ideas and saw Hello Dolly Bars, also known as Magic Bars. Have you ever had them? I haven’t so I have no idea what they taste like but I saw a photo of one (made with graham crackers, butter, chocolate chips, butterscotch chips and, of all things, sweetened condensed milk) so I just had to create a similar recipe for you that is vegan and gluten free.

But instead of a dry and boring bar, I decided on a mousse bar. Why not? They’re rich and moist and delectably, sinfully yummy. And they’re not even too sweet with the use of date sugar and some melted dark chocolate (drool), making a healthful dessert or after-dinner treat. The almond flour crust, cashews and pecans add a good amount of plant-strong protein, too.


~ for the crust

  • 1 cup blanched almond flour
  • 1/8 cup raw almond butter
  • 2 TBS date sugar
  • 1 tsp vanilla
  • ½ TBS flax meal + 1½ TBS water

~ for the middle (mousse) layer

  • 1 cup raw cashews
  • ½ cup water
  • 2 oz melted, vegan dark chocolate
  • 1 tsp vanilla
  • 1 TBS date sugar

~ for the top

  • ½ cup chopped pecans
  • ½ cup raw coconut flakes
  • 1 oz. melted chocolate


  1. Place all of the crust ingredients into a food processor and process until the mixture comes together and forms a sticky ball.
  2. Press into a parchment-lined 6″ x 9″ casserole dish.
  3. Blend the cashews, date sugar, vanilla and water in a high powdered blender until smooth.
  4. Melt 2 oz. of the dark chocolate over a double boiler and add to the cashews in the blender. Blend again until incorporated.
  5. Pour this onto the crust and smooth the top as best you can.
  6. Top with the pecans and the coconut flakes. Press down lightly to make an even top. The nuts and the coconut should sink into the middle layer a bit. 
  7. Finally, drizzle the top with another 1 oz. of melted dark chocolate.
  8. Cover and refrigerate for several hours (overnight is best).
  9. Remove the entire block from the casserole dish using the parchment paper.
  10. Use a sharp knife to slice into 8 squares.

Healthy trails,

17 responses to “German Chocolate Mousse Bars. Vegan and Gluten-free.”

  1. Are you serious?! This looks way too good and gooey to be healthy. My son will love these for dessert. I am soooo making them when he comes home to visit.

  2. Helyn says:

    I know, right?? My son scarfed them up last night 🙂

  3. This looks so decadent but looking through the ingredients, it's actually healthy! I'll have to give this a try 🙂

  4. Helyn says:

    Thank you, Marie-Ève! I just visited your blog… oh my! Your recipes look amazing and your photography is wonderfully fresh and inviting. Just lovely!!

  5. Just made these last night. I think these just might be my new favorite dessert!! 🙂

  6. Helyn says:

    Yay! That's great, Mariah! Thanks for the feedback! :))

  7. Beth says:

    Looks delish! Thanks for sharing.

  8. Can I just use dates instead of the date sugar? or maple syrup?

  9. Helyn says:

    Yes, I think that would be fine. But if you're going to use a liquid sweetened such as maple syrup: in the crust, add an extra 2 TBS almond flour and for the center, add a small handful of extra cashews.

  10. Tracy says:

    Can I use another kind of flour instead of almond flour?
    Can't wait to make these, they look amazing!!

  11. Helyn says:

    Hi Tracy,
    I'm sure you can use another flour. You may need to add a bit more nut butter to the mix though. Almond flour is high in fat content so keeps the crust moist. Hope this helps!

  12. Dru says:

    Hi Helyn

    Would love to make these, but don’t have a 9 x 6 casserole dish. What other size pan would work?

    • helynskitchen says:

      Hey, Dru! Any small baking dish will work.. like an 8×8 brownie pan or something equivalent. Hope you love them! 🙂

  13. Dru says:

    Thanks Helyn! I just wanted to double check, so the bars wouldn’t turn out too thick or thin.

    I’m making them for a birthday celebration next week. I actually flipped a coin to see if I should make these or your chocolate peppermint cupcakes. I have made your chocolate bourbon pie the past two years and thought I should surprise people with something different! Hahaha!

  14. Sally says:

    Looks wonderful! Can you please explain what you mean by vegan dark chocolate? Is that a dark chocolate candy bar? Can I substitute baking chocolate with maybe some added sugar and/or fat?

    • helynskitchen says:

      Sally, you can use any kind of solid chocolate. Bakers would work! I wouldn’t worry about including anything more since it’s just 2oz. Should be fine. Enjoy!

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