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