Raw Nutella Bars

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5 from 2 reviews



For the bars:

For the chocolate coating:


  1. Preheat oven to 400 degrees F.
  2. Spread out hazelnuts on a baking sheet and toast for 8 mins (or until slightly toasted)
  3. Pulse the hazelnuts and oats in a food processor until they are in small pieces, about 2 minutes.
  4. Add the dates, cacao powder, vanilla and salt and pulse until combined, adding 3-4 TBSP water as needed, about 10 min.
  5. Line an 8×8 pan with parchment paper, making sure to leave an overhang on all sides to make removal easier.
  6. Press the nut-oat mixture into the prepared pan, making sure to fill all four corners. Use your fingers to make the surface smooth.
  7. Next, in a small saucepan, melt the chocolate and coconut oil over low heat.
  8. Pour the chocolate mixture over the base and top with the chopped hazelnuts and flaked sea salt.
  9. Allow the pan to set in the freezer until the chocolate has hardened, about 30 min-1 hour.
  10. Once the chocolate is set, remove the parchment and cut the squares into bars. Store in the fridge or freezer.