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Home Recipes Desserts No Bake

Quick & Easy Coffee Hazelnut Chocolate Bars (only 4 ingredients!)

15 min
GF Gluten-Free DF Dairy-Free V Vegan EF Egg-Free
Avatar by: Lindsay Grimes
February 10, 2023 (Updated: February 10, 2023)
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This is a vertical image looking at a stack of chocolate bars from the side. The chocolate has tons of hazelnuts in it. The stack sits on a dark pink counter with more chocolate pieces and crumbs blurred in around the stack and in the background. The stack sits against a white background.
These chunky coffee hazelnut chocolate bars come together with just 5 ingredients in 30 minutes. They make a great sweet treat or snack!

Coffee Hazelnut Chocolate Bars will be topping your list of favorite no-bake desserts. This delicious chocolate hazelnut bar is such a treat for all chocolate and hazelnut lovers! With only 4 simple ingredients, it’s quick and easy to make, and will satisfy your sweet tooth in no time.

The combination of hazelnuts, espresso, and chocolate creates a heavenly hazelnut coffee flavor that will tantalize your taste buds.

Whether you need a mid-morning pick-me-up, an afternoon snack, or a sweet finish to your dinner, it’s always a good idea to have a stash of chocolate bars in the back of your pantry! They make a perfect emergency treat when you’re in need of a quick sweet fix 🙂

If you love easy desserts, check out my roundup 50+ Gluten Free Dessert Recipes! You’ll find everything from this Chocolate Tahini Freezer Fudge to these Moist & Fudgey Cosmic Brownies with Almond Flour. Or skip straight to all the chocolate with this Ultimate List of Chocolate Desserts: 30+ Ideas!

Why you’ll love this recipe

  1. Delicious Flavor Combo: The combination of rich chocolate, roasted hazelnuts, and the bold flavor of instant espresso powder is the perfect sweet treat for any time of day!
  2. Easy to Make: This chocolate bark recipe is simple and straightforward. It’s an accessible option for both beginner and experienced bakers. They only take 10 min to prep and are so simple to whip together!
  3. Versatile: This recipe is a great base for many different flavor variations. You can experiment and customize it to suit your personal taste buds. Whether you prefer nuts, seeds, dried fruit, spices, or other ingredients, this recipe is a great starting point for making your own unique chocolate creations.
This is a vertical image looking at a small scalloped glass bowl filled with chocolate and hazelnut bark. The bark is sprinkled with flakey salt. The small bowl sits on a dark pink surface with more pieces of chocolate and crumbles surrounding the bowl, some blurred in the back.

Ingredients for these Coffee Hazelnut Chocolate Bars

  • Hazelnuts: The star of the show! Hazelnuts are a good source of healthy monounsaturated and polyunsaturated fats, fiber, vitamins and minerals. They have a rich, nutty flavor that pairs deliciously with chocolate.
  • Chocolate: Chocolate is rich in antioxidants and has naturally rich and indulgent flavor that makes it a super decadent base for these bars. I’m using semi-sweet chocolate but feel free to use dark, milk, or even white chocolate!
  • Instant Espresso Powder: Espresso powder is made from finely ground coffee beans and provides a rich, intense coffee flavor. We’re using it to give this chocolate bar recipe a rich, mocha flavor.
  • Refined Coconut Oil: We’re using this because it’s going to help the chocolate harden quickly to set.
  • Flakey Salt: Salt enhances the flavors of other ingredients and can balance sweetness in desserts and baked goods. Using a flaky salt to the top makes for the perfect sweet and salty combo!
This is an overhead image of a saucepan with melted chocolate in it. The pot sits on a white marble surface. A small white rubber spatula is dipped into the chocolate and the wooden handle is leaning against the side of the pot, to the right bottom corner.
Warm the chocolate, coconut oil, and espresso powder until silky smooth.
This is an overhead image of a saucepan with melted chocolate and hazelnuts in it. A small white spatula is dipped into the chocolate with the wooden handle leaning against the side to the bottom right corner of the image. The pot sits on a white marble surface.
Add the roasted hazelnuts to the pot and fold until they’re coated in melty chocolate.
This is an overhead horizontal image of a square pan lined with white parchment paper. In the pan, on top of the parchment paper are hazelnuts coated in chocolate in the center and to the right of the pan. A small white spatula is coated in chocolate and lying on top of the mixture with the wooden handle leaning against the side of the pan, to the bottom right corner of the image. The pan sits on a white marble counter.
Pour the chocolate hazelnut mixture into a pan lined with parchment paper and spread it out evenly.
This is an overhead horizontal image of a square pan lined with white parchment paper. In the pan, on top of the parchment paper is a layer of hazelnuts coated in chocolate across the bottom of the pan. The pan sits on a white marble counter.
Spread the chocolate and hazelnuts out in a single layer and chill in the fridge until hardened.

How to Make these Coffee Hazelnut Chocolate Bars

  1. Roast the Hazelnuts: To bring out their full flavor and make them easier to peel, you’ll want to roast the hazelnuts first. It’s as simple as putting it on a baking sheet and roasting for 10 minutes at 350°F (175°C). When you peek in, you’ll immediately smell that delicious hazelnut fragrance and see they’ve gotten golden brown.
  2. Remove the Skins: Once the hazelnuts are roasted, transfer them to a clean kitchen towel and rub them together to remove the skins. You could also use a paper towel or rub them in your hands to remove the skin. Be sure to remove as much of the skin as possible, as this will give the hazelnuts a smoother texture.
  3. Melt the Chocolate, Coconut Oil, and Espresso Powder: In a small saucepan over medium heat, melt together the chocolate, coconut oil, and instant espresso powder. Stir constantly, about 1 – 2 minute, until the mixture is smooth and fully combined. Alternatively, you can melt them together in the microwave, stirring every 30 seconds until smooth.
  4. Mix in the Hazelnuts: Once the chocolate mixture is melted and smooth, add in the hazelnuts and fold until they are evenly coated in chocolate.
  5. Spread it out: Line an 8×8 square baking pan with parchment paper, making sure to leave some overhang on the sides for easy removal later.
  6. Transfer: Pour the chocolate and hazelnut mixture into the prepared pan and use a spatula to spread it out into a single, even layer.
  7. Chill until Hardened: Place the pan in the refrigerator and chill until the chocolate is firm and set, usually about 1 hour.
  8. Cut or Break into Smaller Pieces: Once the chocolate is hardened, use a sharp knife to cut it into small pieces or break it into smaller pieces by hand. Serve and enjoy!

Recipe Success Tips

Use good ingredients: To ensure that your coffee hazelnut chocolate bars turns out rich and delicious, it’s important to use high-quality ingredients that you love! There are only a few ingredients that make up these bars, so use the ones you love!

Roasting the hazelnuts: Roasting the hazelnuts is key to bringing out their full flavor and making them easier to peel. Over-roasting the hazelnuts can make them bitter, so be sure to keep an eye on them in the oven and remove them once they are golden brown. Roasting the hazelnuts give these chocolate bars more depth and nutty flavor.

Sprinkle with flakey salt: I’m not going to lie, I’m a big fan of the sweet and salty! I love sprinkling flakey salt after they’re done setting so each bite has that mouthwatering sweet and salty flavor.

This is a vertical overhead image of chocolate hazelnut bark on a dark pink surface. The bark is broken into un-uniform pieces and sprinkled with flakey salt on top.

Flavor Variations

Here are a few flavor variations you can try:

  1. Nuts and Seeds: Instead of, or in addition to, hazelnuts, you can add other nuts or seeds to the chocolate mixture, such as almonds, walnuts, pecans, cashews, sunflower seeds, or pumpkin seeds.
  2. Dried Fruit: Add dried fruit to the chocolate mixture for a sweet and chewy texture. Try dried cranberries, cherries, blueberries, or apricots.
  3. Spices: Adding spices such as cinnamon, cardamom, or ginger can add warmth and depth of flavor to the chocolate.
  4. Coconut: Add shredded coconut to the chocolate mixture for added flavor and texture.
  5. Extracts: Add a drop or two of extract, such as vanilla, peppermint, or orange, to the chocolate mixture to switch up the flavor.

How to Store these Bars

The best way to store chocolate bars is in a cool, dry place away from direct sunlight and heat.

Here are a few storage tips:

Airtight container: Store chocolate bars in an airtight container to prevent them from absorbing any unwanted odors or moisture.

Refrigeration: Pop the chocolate in the fridge only if it’s too warm in your house. Otherwise, they can be stored in your pantry!

More Chocolate Bars to Try!

3-Ingredient Chocolate Almond Bark

Chocolate Coffee Bean Bark

Homemade Crunch Bars

3-Ingredient Chocolate Spiderweb Bark

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical image looking at a stack of chocolate bars from the side. The chocolate has tons of hazelnuts in it. The stack sits on a dark pink counter with more chocolate pieces and crumbs blurred in around the stack and in the background. The stack sits against a white background. Recipe
GF Gluten-Free DF Dairy-Free V Vegan EF Egg-Free

Coffee Hazelnut Chocolate Bars

These chunky coffee hazelnut chocolate bars come together with just 5 ingredients in 30 minutes. They make a great sweet treat or snack!

AvatarRecipe by:Lindsay Grimes
Prep: 10 minCook: 0 minTotal: 15 min
Print recipe Rate recipe Pin Save recipe
Servings: 10 pieces 1x

Ingredients

  • 6.5 oz. raw hazelnuts
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons refined coconut oil, melted
  • 1 tablespoon instant espresso powder
  • flakey salt for sprinkling on top

Instructions

  1. Roast the Hazelnuts: To bring out their full flavor and make them easier to peel, you’ll want to roast the hazelnuts first. It’s as simple as putting it on a baking sheet and roasting for 10 minutes at 350°F (175°C). When you peek in, you’ll immediately smell that delicious hazelnut fragrance and see they’ve gotten golden brown.
    This is an overhead horizontal image of a baking sheet lined with parchment paper. On top of the parchment paper are hazelnuts with their skins on, spread out in an even layer. The baking sheet sits on a white marble counter.
  2. Remove the Skins: Once the hazelnuts are roasted, transfer them to a clean kitchen towel and rub them together to remove the skins. You could also use a paper towel or rub them in your hands to remove the skin. Be sure to remove as much of the skin as possible, as this will give the hazelnuts a smoother texture.
    This is an overhead horizontal image of roasted hazelnuts on a white pieces of parchment paper. A hand is holding a paper towel on top of the hazelnuts to rub the skins off.
  3. Melt the Chocolate, Coconut Oil, and Espresso Powder: In a small saucepan over medium heat, melt together the chocolate, coconut oil, and instant espresso powder. Stir constantly, about 1 – 2 minute, until the mixture is smooth and fully combined. Alternatively, you can melt them together in the microwave, stirring every 30 seconds until smooth.
    This is an overhead image of a saucepan with melted chocolate in it. The pot sits on a white marble surface. A small white rubber spatula is dipped into the chocolate and the wooden handle is leaning against the side of the pot, to the right bottom corner.
  4. Mix in the Hazelnuts: Once the chocolate mixture is melted and smooth, add in the hazelnuts and fold until they are evenly coated in chocolate.
    This is an overhead image of a saucepan with melted chocolate and hazelnuts in it. A small white spatula is dipped into the chocolate with the wooden handle leaning against the side to the bottom right corner of the image. The pot sits on a white marble surface.
  5. Spread it out: Line an 8×8 square baking pan with parchment paper, making sure to leave some overhang on the sides for easy removal later.
    This is an overhead horizontal image of a square pan lined with white parchment paper. In the pan, on top of the parchment paper are hazelnuts coated in chocolate in the center and to the right of the pan. A small white spatula is coated in chocolate and lying on top of the mixture with the wooden handle leaning against the side of the pan, to the bottom right corner of the image. The pan sits on a white marble counter.
  6. Transfer: Pour the chocolate and hazelnut mixture into the prepared pan and use a spatula to spread it out into a single, even layer.
    This is an overhead horizontal image of a square pan lined with white parchment paper. In the pan, on top of the parchment paper is a layer of hazelnuts coated in chocolate across the bottom of the pan. The pan sits on a white marble counter.
  7. Chill until Hardened: Place the pan in the refrigerator and chill until the chocolate is firm and set, usually about 1 hour.
    This is an overhead horizontal image of a square of chocolate with hazelnuts in it and flakey salt on top. The square oif chocolate sits on a white piece of parchment paper on top of a dark pink surface.
  8. Cut or Break into Smaller Pieces: Once the chocolate is hardened, use a sharp knife to cut it into small pieces or break it into smaller pieces by hand. Serve and enjoy!
    This is an overhead image of chocolate hazelnut bark on a dark pink surface. The bark is broken into un-uniform pieces and sprinkled with flakey salt on top.

Nutrition Info:

  • Serving Size: 1 piece
  • Calories: 270
  • Sugar: 13.6g
  • Sodium: 116mg
  • Fat: 20.4g
  • Saturated Fat: 7.4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 19.1g
  • Fiber: 1.8g
  • Protein: 4.4g
  • Cholesterol: 0mg
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This is a vertical image looking at a stack of chocolate bars from the side. The chocolate has tons of hazelnuts in it. The stack sits on a dark pink counter with more chocolate pieces and crumbs blurred in around the stack and in the background. The stack sits against a white background. Text overlay reads "quick & east coffee hazelnut chocolate bar get the recipe at thetoastedpinenut.com"
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Lindsay

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I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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