Go Back
Fudgy Vegan Chocolate Date Bars with hazelnuts

Fudgy Vegan Chocolate Date Bars with Hazelnuts

Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine Western
Servings 16 bars

Equipment

  • Food Processor or High-Speed Blender Crucial for blending the dates, oats, and hazelnuts into a smooth, sticky base. A regular blender may struggle unless it’s high-powered.
  • 8x8-inch baking pan Ideal for making clean, even bars. You can also use a loaf pan for thicker bars, but the texture may be slightly different.
  • Parchment paper Helps with easy removal and clean slicing.
  • Microwave-safe bowl or double boiler For melting the chocolate topping.
  • Spatula or the back of a spoon To press and spread the mixture evenly.

Ingredients
  

For the base

  • 2 cups packed Medjool dates pitted (about 18–20 dates)
  • 1 cup rolled oats
  • 1 cup raw hazelnuts toasted and skins removed
  • 1/4 teaspoon sea salt
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter or peanut butter
  • 2 tablespoons coconut oil

For the topping

  • 1/2 cup vegan dark chocolate chips or chopped dark chocolate 70% cacao or higher
  • 1 tablespoon coconut oil
  • 1/4 cup chopped hazelnuts for garnish
  • Flaky sea salt optional but recommended

Instructions
 

Step 1: Prepare the Pan

  1. Line your 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Set aside.

Step 2: Process the Dry Ingredients

  1. In a food processor, add the rolled oats and toasted hazelnuts. Pulse until they resemble a fine meal. This creates the structure of your vegan bar without flour.

Step 3: Add Dates and Flavor

  1. Add the pitted dates, sea salt, cocoa powder, vanilla extract, almond butter, and coconut oil to the processor. Blend until the mixture becomes sticky and holds together when pressed between your fingers. If it feels too dry, add a teaspoon of water at a time until it comes together.

Step 4: Press the Base

  1. Transfer the mixture to your prepared pan. Use a spatula or your fingers to press it down firmly and evenly. Spend some time here—it helps with the final texture.

Step 5: Make the Chocolate Topping

  1. In a microwave-safe bowl or over a double boiler, melt the vegan chocolate with the coconut oil. Stir until smooth and glossy.

Step 6: Layer and Garnish

  1. Pour the melted chocolate over the pressed base. Use a spatula to spread it evenly. Sprinkle with chopped hazelnuts and flaky sea salt for that perfect finish.

Step 7: Chill

  1. Place the pan in the fridge for at least 1 hour, or until the chocolate has set and the base is firm. Once chilled, lift out using the parchment overhang and cut into bars or squares.