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Fudgy Hazelnut Nutella Bars - all natural ingredients, sweetened with dates and packed with seeds for extra healthy fats | thecookandhim.com

Fudgy Hazelnut Nutella Bars

Prep: 30 mins | Cook: 20 mins | Total: 50 mins | Quantity: 20 bars (approx.)

Ingredients

  • 1 cup whole unpeeled hazelnuts
  • 1/4 cup Revolution Foods Coconut Oil
  • 8 organic Medjool dates – stone removed
  • 2 tblsp Revolution Foods Cacao Powder
  • 1/2 tsp vanilla extract
  • 4-6 tblsp unsweetened almond milk
  • 1 tblsp maple syrup
  • 1 cup ground almonds
  • 1 handful mixed seeds – I used pumpkin, flax and sunflower seeds for this
  • 100g dairy free dark chocolate – melted

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 350 F / Gas 6 and on a small baking tray roast the hazelnuts for 20 minutes
  2. While they're cooking, melt the coconut oil and set aside to cool
  3. Take the hazelnuts out of the oven and allow to cool for 10 minutes before rubbing vigorously between your hands or in a clean t-towel to remove the skins (I don't tend to be overly fussy when doing this!)
  4. Tip the peeled hazelnuts into a food processor and whizz until very finely chopped.  
  5. Add the coconut oil to the hazelnuts along with the pitted dates, cacao powder, vanilla extract, 4 tblsp almond milk and the maple syrup
  6. Whizz everything until well blended and smooth.  If the mixture seems too thick add a little more almond milk - you want it to be a spreadable consistency but also not completely liquid!
  7. Tip into a large bowl and add the ground almonds, mixed seeds and melted dark chocolate and using a rubber spatula give everything a good mix until well combined
  8. Tear a piece of clingfilm to cover the base and sides of a 7 x 9 tin/dish and tip your fudgy mixture in, spreading out flatly and evenly
  9. Chill in the fridge for a couple of hours before cutting into bars or bites
  10. Store in the fridge for up to a week

Recipe by The Cook & Him at https://thecookandhim.com/recipes/fudgy-hazelnut-nutella-bars/