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tray of paleo chocolate hazelnut cookie bars topped with chopped nuts

Chocolaty Hazelnut Cookie Bar

These Chocolaty Hazelnut Cookie Bars are packed with crunchy hazelnuts and chocolate chips. An easy and delicious snack recipe.
Gluten-free, Paleo, Vegan
Servings12
Prep Time25 minutes
Cook Time30 minutes
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)

Ingredients

Crust:

  • ½ cup pecans
  • 1 cup blanched almond flour
  • 6 tablespoons coconut oil melted
  • 1 tablespoon raw honey or maple syrup

Chocolate Hazelnut:

  • 1 can (400ml) full fat coconut milk
  • 4 tablespoons raw cacao powder
  • 1 tablespoon lucuma powder
  • 2 tablespoons raw honey or maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon hazelnut extract
  • ¼ cup raw hazelnuts chopped
  • 3 tablespoons semisweet mini chocolate chips

Instructions

Crust:

  • Grind the pecans until coarse meal using a food processor or a blender and place it in a bowl.
  • Mix in the almond flour, coconut oil and honey.
  • Line an 8x6 glass baking dish with parchment paper and spread the mixture until evenly distributed.

Chocolate Hazelnut:

  • Using a pressure cooker, cook the coconut milk for 10 minutes. If you don't have a pressure cooker, place the coconut milk in a saucepan and let it come to a boil, then simmer it for 2 hours stirring occasionally.
  • Mix the cacao powder, honey, lucuma powder, vanilla and hazelnut extract with the coconut milk.
  • Pour mixture over the crust and top it with chopped hazelnuts and chocolate chips.
  • Bake for 20 minutes at 350°F.
  • Cool in a wire rack and refrigerate before serving.

Notes

Keep refrigerated.

Nutrition

Calories: 269.6kcal | Protein: 4g | Fat: 24.9g | Saturated Fat: 14g | Sugar: 6.6g | Fiber: 3g | Carbohydrates: 12.2g | Net Carbs: 9.2g