Easy Flourless Chocolate Hazelnut Bars made from simple ingredients and naturally sweetened. Gluten-free, grain-free, and dairy-free.
I have yet to decorate for the holidays, but I’m happy to report that my kitchen has started the festivities in full force. Or, if you count the white string lights we left wrapped around the industrial piping that zig-zags back and forth across our ceiling, then we’re already done.
Roasted hazelnuts are one of my very favorite things to pull out of the oven. Their aroma and the shedding of their thin, wispy skins allows hazelnuts to transform into cookies, crisps, and other delectable baked goods.
These flourless chocolate hazelnut bars are an adaptation of my peanut butter chocolate chunk bars. By making your own chocolate hazelnut butter with roasted hazelnuts and cocoa powder, the butter is then whipped with eggs, honey, vanilla, and touches of sea salt to form a smooth and creamy batter.
Rich and chocolatey, these grain-free bars are sweet but not too sweet. A perfect treat to kick off the holiday season.
Flourless Chocolate Hazelnut Bars Recipe
Ingredients
Chocolate Hazelnut Butter
- 1 lbs. about 3 cups raw unsalted hazelnuts
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
For the bars
- 3/4 cup honey
- 2 eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 2 to 3 pinches sea salt
- 1 1/2 cups dark or semi-sweet dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees. Add the hazelnuts to a baking sheet. Roast for 11-12 minutes. Remove from oven and allow to cool a few minutes. Transfer the hazelnuts to a kitchen towel and rub as much of the skins off as possible. Set aside a handful of hazelnuts and transfer the rest to the bowl of a food processor or high speed blender.
- Process until a butter begins to form, about 8 to 10 minutes, scraping down sides when needed. If you are having trouble with the butter forming, add a 1/2 teaspoon of melted coconut oil while the food processor is running. Add another if necessary. Once smooth and creamy, add cinnamon, cocoa powder, vanilla extract, and sea salt.
- Grease a 9x13 baking pan with coconut oil, then line with parchment paper so that it hangs over two sides.
- In a medium bowl combine chocolate hazelnut butter, honey, eggs, and vanilla extract with an electric mixer. Mix until smooth, about 1 to 2 minutes. Add baking soda and salt and mix until combined. Fold in chocolate chips. Chop the hazelnuts that were set aside and sprinkle over the top.
- Pour batter into prepared baking pan and bake about 30 to 35 minutes until a toothpick comes out clean. Due to the honey, the top will brown quickly. Cover with a piece of foil after about 25 minutes.
- Allow to cool completely and then slice into bars.
Recipe Notes
Adapted from my Peanut Butter Chocolate Chunk Bars.
Mary Ann | The Beach House Kitchen says
Wow Tessa! These bars look absolutely decadent. That last photo!! I wish I could just grab one! Getting these on the must bake list!
Abby @ Heart of a Baker says
Ohh girlfriend, you are talking my language with these! I have some homemade nutella in my fridge and I think it would do well swirled into these bars :)
Tessa says
Oh man, I think that sounds like an excellent idea! xoxo
Katie says
Yes, please.
Tessa says
Wish I could bring you some. <3
traci | VanillaAndBean says
Sounds like your decorations are a start(ish) lol! I hung a wreath and that’s all I’m doing (hehe!!). You’ve reminded me, it’s time to roast hazelnuts, if anything to make these scrumptious bars!! They look incredibly rich, fudgy and indulgent! Delicious work, Tessa! xo
Tessa says
Hahaha, indeed! I’m all for the year-round decorations. ;) Time to roast those hazelnuts, my friend!! xoxo
Ashlea Christopher says
I just tried these yesterday and boy are they amazing!
Tessa says
I’m so glad you liked them!!
Claudia | The Brick Kitchen says
Hahah roasted hazelnuts smell amazing, but they’re my least favourite thing to peel, even with the kitchen towel roll technique! Love the sound of these brownies – especially with the chocolate hazelnut butter and honey <3
Tessa says
Hahaha, I can totally understand that. This chocolate-hazelnut-honey combo is so addicting – I’m going to have to watch myself. ;) xoxo
Gerry Speirs says
Such an awesome flavor combo. Great shots too :)
Tessa says
I will never tire of the chocolate-hazelnut combo. :) Thanks, Gerry!!
Aysegul Sanford says
Oh my!! These are like nutella but healthier.. No?
WOW! I am so making these. So YUM!
Tessa says
Hehe, YES! Exactly! Protein-packed! ;) xo
Emily | Gather & Dine says
Baking over decorating is my priority too. ;) The chocolate hazelnut combo is probably my biggest weakness when it comes to sweets. I make a raw brownie version with ground hazelnuts and cocoa, but I love the idea of a soft chewy baked brownie. That last close-up shot- very very tempting!
Tessa says
Haha, we have to prioritize the important things! ;) Your raw brownie version sounds amazing – I’m going to have to check that out! This combo is definitely a weakness of mine as well. <3
Bethany @ Athletic Avocado says
Oh. My. Gosh. Talk about perfection, these bars look perfect in every way, shape and form! Love chocolate and hazelnut together!
Tessa says
Thank you, Bethany. Oh, me too. I’ve had to keep myself away lately – can’t stop eating these! xo
Lisa says
These are perfection! I just made them and they are the absolute perfect brownie. Who knew you don’t need flour to make brownies? I’m so grateful for your recipes as I’ve recently discovered a gluten sensitivity. Thank you! Whole family loves them.
Tessa says
Aw, I am so glad, Lisa! That is great to hear.
It is kind of surprising how the flourless batter whips into brownie magic! Thank you for sharing your notes about the blender and maple syrup – that is awesome! Have a wonderful week. <3
Lisa says
PS- I forgot to mention, I don’t have a food processor so I used my vitamix to make the hazelnut butter. It wasn’t smooth or creamy in the blender, but when I mixed it with the rest of the ingredients it became like brownie batter, nice and smooth. Also, I used maple syrup instead of honey and can’t taste the maple flavor. They’re just perfectly sweet.
Angela says
These look delicious ? I love the hazelnut and chocolate combination !