I know January is all about healthy choices but I can only go so many days (read: minutes) without chocolate. I like making healthy treats but I’ve outdone myself here in the healthiness of these bars. Slightly sweet, nutty, with dark chocolate… nut flour, coconut sugar, coconut oil, hazelnuts and a bit of cocoa…a lighter take on some of the nutella treats I’ve consumed.
If I added in oats this might be at granola bar status but the crust layer and the chocolate chunks on top keep these feeling indulgent. You can substitute dairy free chocolate if you want to keep these totally dairy free. I shared these with some sugar sensitive family members and they really enjoyed them just don’t expect these to taste like a gooey brownie. These taste great… but still taste a little January-y.
You’ll need:
Crust
- 1 cup hazelnut or almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons coconut sugar
- Pinch of salt
- 2 tablespoons coconut oil, melted
Chocolate Layer
- 0.75 cup hazelnuts
- 1 tablespoon tapioca flour
- 2 tablespoons cocoa powder
- Pinch salt
- 1/3 cup coconut sugar
- 5 tablespoons coconut oil, melted
- 1 egg, room temp is best
- 1 teaspoon vanilla
Top
- 0.5 cup hazelnuts
- 3 ounces dark chocolate chunks (can sub vegan or sugar free version)
To Make:
- Preheat oven to 350 degrees F. Line an 8X8” square pan with parchment paper. Grease paper with nonstick spray.
- Make the chocolate layer: In a medium bowl, stir together flours, coconut sugar, salt and melted coconut oil like you mean it. Press crust evenly into pan.
- Make top: Grind hazelnuts, tapioca flour, salt and coconut sugar as fine as you can in a food processor. Add coconut oil and process until no longer visible. Add egg and vanilla, blending completely. Spread filling evenly over crust.
- Sprinkle the hazelnuts and chocolate reserved for topping over the top. Bake for 15-17 minutes until barely set. Let cool completely (in the fridge is even better) before cutting into squares with a sharp knife to cut through the hazelnuts. Keep in an airtight container in the fridge (keeps for several days).
Inspired by Bakerita
Roxana's Kitchen 