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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. 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!

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Prep: 10 minCook: 0 minTotal: 15 min
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
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/coffee-hazelnut-chocolate-bars/