Hazelnut Bars with Chocolate

A baked almond base, a creamy hazelnut and date layer and a thin chocolate topping.

Prep: 25 min · Bake: 20 min · Cool & chill: approx. 1 h · Makes: approx. 12 bars

Ingredients

Base

• 130 g NUTEGO Almond Flour
• 4 tbsp NUTEGO Coconut Oil, odourless, melted
• 1 tbsp NUTEGO Maple Syrup from Canada
• 1 tsp vanilla extract
• a pinch of salt

Cream

• 250 g NUTEGO Hazelnut Cream
• 70 g pitted dates (or NUTEGO Date Paste 100%)
• 60–70 g roasted hazelnuts, chopped

Chocolate topping

• 50 g dark chocolate
• 1 tsp coconut oil

Method

1. Preheat the oven to 150 °C (conventional). Line a small tin (approx. 20 × 20 cm) with baking paper.
2. Mix all base ingredients into a smooth dough, press into the tin and bake for 20 minutes. Leave to cool for 20 minutes.
3. Blend the hazelnut cream and dates until smooth, spread over the cooled base, sprinkle with the chopped hazelnuts and press them in lightly. Freeze for about 30 minutes.
4. Melt the chocolate with the coconut oil and pour a thin layer over the cream.
5. Return to the freezer for about 5 minutes until the chocolate has set. Cut into bars.

Tip: For an even more chocolatey layer, use NUTEGO Hazelnut Cream with Dark Chocolate.