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.
- 100 g almond flour
- 75 g oats
- 75 g toasted hazelnuts
- 80 g pitted dates (about 6-7 dates)
- 1 tsp coconut oil
- 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)
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).
Add the dates and coconut oil. Blend again until the flour starts to stick. Use your hands to mix if needed.
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.
Melt the chocolate in the microwave. Add the coconut oil, mix well using a spoon. Pour over the base.
Roughly chop the hazelnuts, sprinkle over the chocolate. Put in the fridge for 20-30 mins and enjoy!
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.
- 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.
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 🙂