[no bake] choc hazelnut bars

If you love nutella, you’re going to love love love these [no bake] choc hazelnut bars.

They are amazing.

My little Harry adores nutella.

I however, don’t love him eating the store bought stuff [too much refined sugar, weird emulsifiers and vegetable oils].

So to keep me AND Harry happy – I whizzed together these home made [no bake] choc hazelnut bars.

And they were a MASSIVE HIT!

They are so gooey and rich.

They’re chock full of hazelnuts, rolled oats, cacao, almond butter, nutrient dense medjool dates and sweetened with the tiniest squeeze of syrup.

We topped our bars with a drizzle of dark chocolate and a scattering of hazelnuts and cacao nibs and oh em geeeeeeeee…this little addition totally made the bars.   It adds the most lovely crunch to the gooey bars as well as making them look spectacular!

These simple no bake bars inject a serious dose of chocolately goodness into your day and I promise, you won’t miss the store bought stuff.

To make your own [no bake] choc hazelnut bars simply…

Begin by lining a 20 x 20 cm square tin with baking paper.  Set aside.

Now to toast your hazelnuts – don’t skip this simple step, toasting the hazelnuts adds the most incredible flavour to these bars. Trust me, this 5 mins of work is totally worth it…

Place a fry pan over low-medium heat, add the hazelnuts and cook for 3-5 minutes [stirring constantly] or until toasted, fragrant and slightly golden.  Allow to cool slightly.  Reserve 1/2 cup of hazelnuts and set aside.  Place the remaining hazelnuts into a food processor and blitz for 2-3 minutes or until finely ground.  Measure 2 1/2 cups of hazelnut meal and place into the large bowl of a food processor.

To the toasted hazelnut meal add the dates, coconut oil, vanilla bean paste, oats, cacao hazelnut butter, syrup, cacao powder and a pinch of salt.  Pop the lid on and blitz until gorgeously combined [approx. 3 minutes].  If needed, add a splash of water to bring the mixture together.  Taste the mixture for sweetness – if required add a dash more of syrup and blitz to combine.

Add the remaining hazelnuts and cacao nibs and pulse until combined and the nuts are roughly chopped.

Spoon the  mixture into the prepared tin.

Use a spatula to press evenly into the tin.  Place the tin into the freezer for an hour or until ‘set’.

Remove from the freezer and use the baking paper to lift the bars out of the tin.  Place onto a chopping board and cut into 12 bars.

Place dark chocolate into a microwave safe bowl and heat on high in 15 second intervals [stirring in between] until the chocolate is melted.

Drizzle the chocolate over the bars, top with a scattering of cacao nibs and chopped hazelnuts and serve.  Bars can be stored in the fridge or freezer.  Enjoy x

[no bake] choc hazelnut bars

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• Author: my lovely little lunch box
• Total Time: 15 mins
• Yield: 12 bars 1x

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Description

[no bake] choc hazelnut bars

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Ingredients

Scale 1x2x3x

• 400 grams hazelnuts (or almonds), plus 2 tablespoons chopped hazelnuts to decorate
• 1 cup (170 grams) medjool dates, pits removed
• 1/4 cup (60 ml) coconut oil, melted
• 1 tablespoon vanilla bean paste [or extract]
• 1 cup (95 grams) rolled [traditional] oats
• 1/3 cup cacao hazelnut butter (or natural almond butter or cashew butter)
• 1/4 cup (60 ml) rice malt syrup (or maple syrup)
• 1/2 cup (60 grams) cacao powder
• pinch of salt
• 1/2 cups (60 grams) cacao nibs (or dark chocolate chips), plus 2 tablespoons to decorate
• 70 grams dark chocolate

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Instructions

1. Line a 20 x 20 cm tin with baking paper. Set aside.
2. Place a fry pan over low-medium heat, add the hazelnuts and cook for 3-5 minutes [stirring constantly] or until toasted, fragrant and slightly golden. Allow to cool slightly. Reserve 1/2 cup of hazelnuts and set aside. Place the remaining hazelnuts into a food processor and blitz for 2-3 minutes or until finely ground. Measure 2 1/2 cups of hazelnut meal and place into the large bowl of a food processor.
3. To the toasted hazelnut meal add the dates, coconut oil, vanilla bean paste, oats, cacao butter, syrup, cacao powder and a pinch of salt. Pop the lid on and blitz until combined [approx. 3 minutes]. If needed, add a splash of water to bring the mixture together. Taste the mixture for sweetness – if required add a dash more of syrup and blitz to combine.
4. Add the reserved hazelnuts and cacao nibs and pulse to combine.
5. Spoon the mixture into the prepared tin and flatten using a spatula. Pop into the freezer for an hour to ‘set’.
6. Remove from the freezer and use the baking paper to lift the bars out of the tin. Place onto a chopping board and cut into 12 bars.
7. Place dark chocolate into a microwave safe bowl and heat on high in 15 second intervals [stirring in between] until the chocolate is melted.
8. Drizzle the chocolate over the bars, top with a scattering of cacao nibs and chopped hazelnuts and serve. Bars can be stored in the fridge or freezer. Enjoy x

• Prep Time: 15 mins

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