Dessert/ Snacks

Chocolate Hazelnut Oat Bars

Chocolate and hazelnut are a match made in heaven. Nutella has made this abundantly clear to everyone.

I did whip up my own batch of roast hazelnut butter, 500g grams worth of hazelnuts, last week. Nothing else.

Admittedly I then went use about 200g worth of it, ish, and blended in some coconut sugar and raw cacao powder for a chocolate hazelnut butter….DIVINE. Note to anyone making chocolate hazelnut butter, don’t add a liquid sweetener/sugar, it will seize up your nut butter and ruin it’s drippy loveliness.

Also I get a lot of messages asking about making your own nut butters. Use a high speed blender or powerful food processor. Peanut butter and hazelnut butter are the easiest to make. The oils get released with ease. Don’t stop when you think it’s smooth, keep going for about 3 or 5 minutes more and you will have the smoothest, drippiest, silkiest nut butter you ever did come across!

If don’t want to make your own a good source for smooth relatively cheap nut butters is Bulk Powders!

These bars will of course work with almond, peanut or cashew butter. The hazelnut butter does have a naturally almost sweet distinctive taste so I would encourage you to stick with the recipe… but I’m sure they will be beeeeautiful whichever you choose. Smooth ideally drippy nut butter is a must.

Chocolate Hazelnut Oat Bars

Print Recipe
By Serves: 5 - 6 Prep Time: 15 minutes + 2 hours setting time Cooking Time: Nada!


  • +For the Bars+
  • 1 tbsp milled flaxseed + 3 tbsp water
  • 60g smooth hazelnut butter or nut butter of choice
  • 30g coconut oil, melted
  • 40ml (2 tbsp) maple syrup
  • 100g oats
  • 25g cocoa powder or raw cacao powder
  • 30g chopped hazelnuts
  • 30g mini dark chocolate chips
  • +For the Topping+
  • 70g dark chocolate, roughly chopped
  • 30g smooth hazelnut butter
  • Chopped hazelnuts for sprinkling, optional



Line a 2lb standard loaf tin with baking paper and lightly grease with spray oil.


Mix together milled flaxseed and water in a small bowl and set to one side.


Whisk together hazelnut butter, maple syrup and melted coconut oil in a bowl until smooth in a large bowl.


Add cocoa powder and mix to form a glossy chocolate paste!


Add flax mixture and once combined you can then add in the rest of your ingredients!


Mix well using a firm spatula or spoon.


Place into prepared tin, spread evenly and press down to ensure it's nice and compact.


Melt chocolate in the microwave using 30 second increments. It will only take 1 - 2 minutes total.


Add the hazelnut butter and mix the to together.


Pour and spread over the base. Sprinkle with chopped hazelnuts and then place into the fridge for at least two hours.


Slice into 5 -6 bars. Store in the fridge for up to two weeks or freeze for up to one month.


You can double the ingredients and place the mixture into an 8 inch square tin to make 10 - 12 bars.

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