Hazelnut Praline Bars
These Hazelnut Praline Bars consist of three layers of chocolate and hazelnut deliciousness. 🌰
This vegan and gluten free dessert comes together with only 8 ingredients. It doesn’t requiere baking, just some chiling and a simple kitchen blender. 💫
Fun to share, but so tasty you'll probably want to keep them all for yourself.❤️
Ingredients:
245 g hazelnuts, toasted* (to be divided for filling and topping)🌰🌰🌰
Chocolate Base:
45g GF oats
75g pitted medjool dates
14g coconut oil
5 g cocoa powder
1.5 g fine sea salt
Hazelnut Praline Filling:
14 g coconut oil
100 g packed pitted medjool dates (see note 1)
4 g vanilla extract
1.5 g fine sea salt
Chocolate Topping:
100g dark chocolate chips
28g coconut oil
Instructions:
Make base: Add oats to a food processor, then pulse into flour. Add dates and pulse until a coarse meal. Add coconut oil, cocoa powder, and salt. Pulse until well mixed. Transfer mixture to a parchment-lined 23 x 13 cm loaf pan. Pack down firmly with your hands or back of the spoon. Freeze while you prepare remaining layers.
Divide hazelnuts: Wipe the food processor clean, then add 35g of the hazelnuts. Pulse until crumbled, then set aside (for filling). Roughly chop another 40g of the hazelnuts and set aside(for topping). You will have 170g whole hazelnuts remaining (also for filling).
Make filling: Add the remaining 170g hazelnuts and coconut oil to the food processor. Pulse until it becomes a smooth nut butter, pausing to scrape down the sides as needed. Add dates, vanilla, and salt. Process until it forms a paste. Add the 35g crumbled hazelnuts. Pulse 1 to 2 times, just until mixed. Use the back of a spoon to press the filling over the base. Transfer to fridge while you prepare topping.
Make topping: in a microwave melt chocolate and coconut oil at 20sec intervals until smooth. Pour over the filling. Sprinkle with the 40g roughly chopped hazelnuts.
Chill and serve: Refrigerate bars until chocolate topping has set, about 2 hours. Lift from the pan and slice into bars.
Enjoy! 😋 Stay tuned for our weekly inspiration drops!
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