Raw chocolate & Hazelnut Bars
These vegan, raw chocolate and hazelnut bars can be enjoyed as a dessert, energy snack or middle-of-the-day treat. You can make them in 10 minutes, no baking required.
Ingredients
Base
- 100 g almond flour
- 75 g oats
- 75 g toasted hazelnuts
- 80 g pitted dates (about 6-7 dates)
- 1 tsp coconut oil
Chocolate filling
- 300 g chocolate (I used a combo of 200g dark and 100g white)
- 1.5 tbsp coconut oil
- 1 handful toasted hazelnuts (as a crunchy topping)
Instructions
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Add the hazelnuts, oats and almond flour to the processor. Blend until you get a fine flour (or coarse, if you prefer it that way).
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Add the dates and coconut oil. Blend again until the flour starts to stick. Use your hands to mix if needed.
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Line a small rectangular baking tray (20x15cm) with baking paper. Press the base dough usings your fingers to create an even base of about 3-4mm thick.
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Melt the chocolate in the microwave. Add the coconut oil, mix well using a spoon. Pour over the base.
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Roughly chop the hazelnuts, sprinkle over the chocolate. Put in the fridge for 20-30 mins and enjoy!
Notes
Slicing without breaking the chocolate
Leave the tray outside the fridge for the chocolate to thaw, 15-20 mins before slicing.
Making it into a cake
You can use a circular tin instead of a rectangular one, and slice it into triangles.
Healthy version
- Use sugar-free chocolate, or
- Skip the chocolate filling altogether and, instead, add cocoa powder along with your favourite activated seeds to the base dough (activates = soaked in water for 8-12 hours).
A few days ago, while browsing through Instagram stories, I saw that Sophie Eats was selling chocolate and hazelnut bars at her café. They immediately caught my attention and I knew I wanted to try out my own version.
Add dates Blend until you get a sticky texture
The recipe here above is just an example , you can tweek it and edit it as it suits you. I used oats, almonds and hazelnuts because that’s what I had at home and my preference at the time. Maybe on another day I will add other nuts (walnuts, cashews, almonds) and, instead of using only melted chocolate for the filling, I will add some almond or peanut butter to it too! This is a pretty freestyle recipe, the kind I love. It allows for adjustments and is very forgiving.
If you try making them, let me know how it goes 🙂
Bon profit!
Silvia