No-Bake Nutella Fudge Bars Recipe
Introduction
These No-Bake Nutella Fudge Bars are a deliciously rich and chewy treat made with wholesome ingredients like hazelnuts, dates, and cacao. Perfect for satisfying your sweet tooth without turning on the oven, they combine the flavors of homemade Nutella in a convenient bar form.
Ingredients
- 1 ½ cups (195-205g) hazelnuts
- 1 ¼ cups (~125g) rolled oats
- 1 packed cup soft Medjool dates, pits removed (7 ounces)
- 1/3 cup (27-30g) raw cacao or cocoa powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons melted or softened coconut oil
- 1/3 cup (80 mL) pure maple syrup
- 1/4 cup (28g) cacao nibs (optional)
- 1/2 cup (~85g) vegan chocolate chips or chopped dairy-free dark chocolate
- Flaky sea salt for topping (optional but recommended)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Spread the hazelnuts evenly on a rimmed baking sheet and roast for 10-15 minutes until browned and fragrant.
- Step 2: While the hazelnuts roast, line an 8×4 inch (20×10 cm) or 9×5 inch (23×13 cm) loaf pan with parchment paper, letting the excess hang over the sides to create a sling. If the Medjool dates are not soft, soak them in hot water for 5 minutes, then drain and pat dry. Place the oats in a food processor and pulse until very fine oat flour forms. Remove and set aside.
- Step 3: After roasting, place the hazelnuts in a clean kitchen towel, wrap tightly, and let sit for 1 minute to steam. Rub vigorously in the towel to remove the skins, repeating as needed. Some skins left are okay.
- Step 4: Add the peeled hazelnuts to the food processor and pulse until finely ground but not turned into butter.
- Step 5: Return the oat flour to the food processor along with the dates, cacao powder, salt, vanilla, coconut oil, and maple syrup. Process until a sticky dough forms that can be pressed together by hand. If using cacao nibs, stir them in by hand now.
- Step 6: Press the dough evenly into the prepared pan, smoothing the top and pressing into the corners. Freeze for at least 30 minutes to set.
- Step 7: Before removing from the freezer, melt the chocolate. Use a double boiler by simmering water in a saucepan with a heatproof bowl on top, stirring the chocolate chips until melted. Alternatively, microwave the chocolate in short intervals, stirring between each, until melted.
- Step 8: Drizzle the melted chocolate over the chilled bars and sprinkle with flaky sea salt. If the chocolate does not set immediately, return the bars to the freezer for 5-10 minutes. Cut into 8 bars or smaller squares before serving.
Tips & Variations
- Use soft Medjool dates for the best texture, or soak firmer dates in hot water before blending.
- If you prefer a crunchier bar, add extra chopped hazelnuts to the dough.
- Substitute maple syrup with agave or brown rice syrup for a different sweetness.
- Try topping with shredded coconut or chopped nuts instead of sea salt for variation.
Storage
Store the bars in an airtight container in the freezer for up to several weeks. Thaw at room temperature for 10-15 minutes before serving for the best texture. They can also be kept refrigerated for a few days, but will be firmer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of hazelnuts?
Yes, almonds or walnuts can be used as substitutes, though the flavor and texture will vary slightly.
Do I need a food processor to make these bars?
A food processor is important to finely grind the nuts and oats and to blend the dough smoothly. If you don’t have one, a high-powered blender may work as an alternative.
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No-Bake Nutella Fudge Bars Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
- Diet: Vegan
Description
Deliciously rich and creamy No-Bake Nutella Fudge Bars made with roasted hazelnuts, Medjool dates, raw cacao, and vegan chocolate chips. These bars combine wholesome, natural ingredients into an irresistible, healthy treat that sets in the freezer without any baking required after the hazelnuts are roasted. Perfect for a quick energy boost or a sweet yet nutritious dessert.
Ingredients
Scale
Nutella Fudge Base:
- 1 ½ cups (195-205g) hazelnuts
- 1 ¼ cups (~125g) rolled oats
- 1 packed cup soft Medjool dates, pits removed (7 ounces)
- 1/3 cup (27-30g) raw cacao or cocoa powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons melted or softened coconut oil
- 1/3 cup (80 mL) pure maple syrup
- 1/4 cup (28g) cacao nibs (optional)
Topping:
- 1/2 cup (~85g) vegan chocolate chips or chopped dairy-free dark chocolate
- Flaky sea salt for topping (optional but recommended)
Instructions
- Roast the hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a rimmed baking sheet and roast for 10-15 minutes until they are browned and emit a fragrant aroma.
- Prepare the pan and oats: Line an 8×4-inch (20×10 cm) or 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving overhang on the long sides to easily lift the bars out later. If your Medjool dates aren’t very soft, soak them in hot water for 5 minutes, drain, and pat dry. Next, pulverize the rolled oats in a food processor until they become a fine oat flour and set aside.
- Peel the hazelnuts: Once roasted, transfer the hazelnuts to a clean kitchen towel, wrap tightly into a ball, and let steam for 1 minute. Rub the towel vigorously to remove as much of the skins as possible—it’s okay if some skins remain.
- Grind the hazelnuts: Place the peeled hazelnuts back into the food processor and pulse until you get a finely ground meal without overprocessing into hazelnut butter.
- Make the dough: Return the oat flour to the food processor along with the pitted dates, cacao powder, sea salt, vanilla extract, coconut oil, and maple syrup. Process until a sticky dough forms that can be pressed together between your fingers. If using, fold in the cacao nibs by hand for added crunch.
- Shape and chill the bars: Press the dough evenly into the prepared pan, smoothing the surface and pressing firmly into the corners using your fingers or the bottom of a flat cup. Place the pan in the freezer and chill for 30 minutes or longer to set firmly.
- Melt the chocolate topping: Use a double boiler by simmering water in a saucepan and placing vegan chocolate chips or chopped dark chocolate in a heatproof bowl on top, stirring frequently until melted. Alternatively, microwave in 25-30 second intervals, stirring between each, until just melted.
- Finish and serve: Drizzle the melted chocolate evenly over the chilled Nutella fudge bars and sprinkle lightly with flaky sea salt. If the chocolate topping doesn’t harden quickly, return the pan to the freezer for 5-10 minutes. Once set, slice into 8 thick bars or smaller squares. Store leftover bars tightly wrapped in the freezer for up to several weeks.
Notes
- Use soft Medjool dates for optimal sweetness and texture. If they are firm, soaking briefly in hot water softens them.
- Removing all hazelnut skins isn’t necessary; some skin adds rustic texture and flavor.
- If you don’t have a food processor, a strong blender can be used but might require scraping down frequently.
- Cacao nibs are optional but add a lovely crunch and deeper chocolate flavor.
- The bars are best kept frozen or well-chilled as they soften at room temperature.
- Feel free to swap maple syrup for agave nectar or another liquid sweetener of choice.
- To make these nut-free, consider substituting hazelnuts with toasted sunflower seeds but results will vary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No Bake, Nutella Fudge Bars, Vegan Dessert, Healthy Snack, Raw Dessert, Chocolate Bars, Hazelnut Bars, Date Bars, Gluten Free Snack
