I’m a hazelnut junkie, y’all. Ok ok, I’m from New Jersey. I should say something like, “I’m a hazelnut junkie, yous guys.” It all started with Nutella when hazelnut first made it’s debut into my life. What is this nutty happiness amongst all this chocolate? Hazelnut. I slowly sought out hazelnut more and more, and I must say, if you’re ever in Italy, you NEED NEED NEED to get the hazelnut gelato (aka nocciolo). I ate that every day I was in Italy despite the fact that I couldn’t pronounce it.
But then hazelnut flour came into my life and I wish I had found it sooner. Not only is it a great gluten free option because (duh) it’s made from nuts, but hazelnut flour actually has a lower net carb count than my usual almond flour, so that’s good to know! I love options!! Although sometimes I am overwhelmed by the number of options in this country.
Here’s a quick tangent, because this is something that JUST happened in my life (this just in!!) and I need to share. I was riding my bike with the kid trailer attached, said kids riding happily in the back. I see a little girl eye me up, looking toward my trailer. She looked so excited and I instantly related to her. I loved kids and babies when I was a little girl too. She couldn’t wait to see my two precious pumpkins riding in the back. She waited as I biked up the hill towards her, eyes locked on the trailer behind me, eagerly waiting to see my cuties. But as I passed her, her face dropped. “What’s wrong with you?” I thought. “My kids are adorable.”
And just like that the little girl turned to her mother and said, “Ugh it’s only kids, she not pulling dogs.” WHAT!! I can’t even!! People are so (hazel)nutty sometimes 😛
Ok, so here’s the dill. If you’re looking for more hazelnut flour recipes, I strongly suggest these cookies. If you’re looking for more no-bake desserts, I strongly suggest these chewy peanut butter bars 🙂
So let’s make some No-Bake Hazelnut Bars!!
Transfer the batter into a lined bread pan and press the chopped nuts onto the top. Place it in the freezer for at least an hour.
Remove the bars by pulling the the parchment paper and placing them on a cutting board.
Cut the bars into desired size. I did six square bars, but long bars or little squares would be fun!
Heat the remaining chocolate chips until smooth about 1 minute, stirring after 30 seconds, and drizzle onto the bars.
- 1 cup hazelnut flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup hemp hearts
- 1/4 cup agave nectar
- 2 tablespoons liquid coconut oil
- 2 tablespoons chopped hazelnuts
- 5 tablespoons dark chocolate chips (3 tablespoons for the batter and 2 tablespoons for drizzling)
- Place the hazelnut flour, unsweetened shredded coconut, and hemp hearts in the food processor.
- Process for about 20 seconds until everything is combined.
- Add the agave, liquid coconut oil, and 3 tablespoons of chocolate chips. Process for 20-30 seconds.
- Scrape down the sides and process for another 10 seconds.
- Transfer the batter into a lined bread pan and press the chopped hazelnuts into the top of the bars.
- Place it in the freezer for at least an hour.
- Remove the bars by pulling the the parchment paper and placing them on a cutting board.
- Cut the bars into desired size. I did six square bars, but long bars or little squares would be fun!
- Heat the remaining chocolate chips until smooth about 1 minute, stirring after 30 seconds.
- Drizzle the chocolate on top of the bars. It should harden on its own because the bars are chilly, but pop it in the fridge really quick if it needs help hardening.
- Per bar: Calories 320; Fat 26.3g (Sat 8.3g); Protein 6.1g; Carb 17.7g (net carbs 13.6g); Fiber 4.1g; Sodium 1mg