No-Bake Nutella Fudge Bars
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
16
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Calories
195 kcal
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Course
Dessert, Baked Goods
No-Bake Nutella Fudge Bars
Description
No-Bake Nutella Fudge Bars combine toasted hazelnuts, finely ground oats, and soft Medjool dates processed together with raw cacao powder and melted coconut oil to form a thick, fudge-like base. After roasting and peeling the hazelnuts to deepen their flavor, the mixture is pressed into a parchment-lined loaf pan to set without baking. Maple syrup and vanilla extract add sweetness and aromatics while a pinch of fine sea salt balances the richness. The bars are topped with vegan chocolate chips and optional cacao nibs for varied textures and a richer chocolate impact. This preparation results in a firm, chewy bite with a pronounced nutty cocoa flavor.
These bars are convenient as they require no oven time and rely on natural ingredients for sweetness and texture. Roasting the nuts is key to developing their flavor and aroma, while rubbing off most of the skins prevents bitterness. The oat flour helps bind the bars while adding a subtle grainy texture. Coconut oil and maple syrup aid in moistening the mixture and holding it together once chilled. These bars can be sliced for individual portions and are ideal for a snack, dessert, or a portable energy bite.
Ingredients
- 1 ½ cups hazelnuts
- 1 ¼ cups rolled oats
- 1 Medjool dates pits removed (7 ounces, soft, packed cup
- 1/3 cup raw cacao powder or cocoa powder
- 1/2 teaspoon salt fine sea salt
- 2 teaspoons vanilla extract pure
- 2 tablespoons coconut oil melted or softened
- 1/3 cup maple syrup pure
- 1/4 cacao nibs optional
- 1/2 cup vegan chocolate chips or chopped dairy-free dark chocolate
- sea salt optional but recommended, flaky, for topping
Instructions
- Roast the hazelnuts. Preheat the oven to 350°F/175°C. Place the hazelnuts on a rimmed baking sheet and spread out evenly. Roast in the oven for 10-15 minutes, or until browned and very fragrant.
- While the hazelnuts are roasting.1. Line a 8×4-inch (20×10 cm) or 9×5-inch loaf pan (23×13 cm) with parchment paper, letting the excess hang over the long sides to form a sling.2. If the Medjool dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry.3. Place the oats in the bowl of the food processor and pulverize them until you have a very fine oat flour. Remove the oat flour and set aside.****
- Peel the hazelnuts. When the hazelnuts are done roasting, add them to a clean kitchen towel and wrap tightly into a ball. Let them sit wrapped for 1 minute to steam, then rub the towel vigorously to remove the hazelnut skins. It will take a few times, but it’s not necessary to remove all the skins.
- Place the hazelnuts in the food processor and blend until you have a a finely ground meal, but don’t blend too long, or it will start to turn into hazelnut butter.
- Make the dough. Return the oat flour back to the food processor, along with the pitted dates, cacao powder, salt, vanilla, coconut oil, and maple syrup. Process until you have a sticky dough that you can press together with your fingers. If using cacao nibs, stir them in by hand with a silicone spatula or your hands (remove the blade from the food processor to make this easy, or transfer the dough to a bowl).
- Spread the dough out into the prepared pan and smooth the top out evenly, pressing all the way into corners using your fingers or a flat-bottomed steel cup to get the mixture even on top. Place the pan in the freezer for 30 minutes (or longer) to set.
- Before removing from the freezer, melt the chocolate.1. Double boiler method: Add a few inches of water to a saucepan and bring to a simmer. Nestle a large heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Once the water is simmering, add the vegan chocolate chips or chopped dark chocolate to the bowl. Whisk frequently with a spatula until the mixture is just melted.2. Microwave method: Add the chocolate to a microwave-safe bowl and microwave on high in 25 to 30-second intervals until the chocolate is almost melted (about 3 intervals). Use a spoon to stir the chocolate until it is melted.
- Drizzle the melted chocolate over the cold Nutella dough and lightly sprinkle with flaky sea salt. If the chocolate doesn’t immediately harden, return it to the freezer for 5-10 minutes to set, then slice into 8 thick bars or into smaller squares. Store leftovers in the freezer (they’ll stay good for several weeks).
Notes
- If using store-bought oat flour, reduce the amount slightly to about 1 cup plus 2 tablespoons for the best texture.
- Ensure Medjool dates are soft and pitted; soak in hot water briefly if needed to soften before processing.
- Refined coconut oil is recommended to avoid a coconut flavor that would interfere with the nutty chocolate notes.
- You can press the mixture into a similarly sized glass container or an 8×8-inch baking pan, though bars will be thinner in the latter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 74mg | 3% |
| Potassium | 229mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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