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Hazelnut Almond Butter Praline Bars

By Peachy Palate

No bake, naturally sweetened, chocolatey and gooey Hazelnut Almond Butter Praline Bars, a definite crowd pleaser, plus they’re vegan and gluten free. The creaminess of the chocolatey nut filling and the firm chocolate coating are a match made in heaven.


Preparation Time – 30 mins

Cooking Time – 0

Servings – 6 – 12




For the Base

  • 60g oats
  • 2 tbsp Linwoods Flax, Nuts and Q10
  • 100g pitted Medjool dates
  • 1 tbsp smooth almond butter
  • 2 tbsp cocoa powder or raw cacao powder
  • 2 tbsp coconut oil, melted


For the Filling 

  • 200g smooth almond butter
  • 60g coconut oil, melted
  • 2 tbsp Linwoods Flax, Nuts and Q10
  • 100g pitted Medjool dates
  • Pinch of salt
  • 1 tsp vanilla extract
  • 40g finely chopped roast hazelnuts (like almond nibs) 


For the Topping

  • 2 tbsp chopped roast hazelnuts
  • 90g dark chocolate, roughly chopped
  • 1 tbsp smooth drippy all natural almond butter



  1. Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil.
  2. Blend the oats to a flour consistency in your food processor. Add the dates, almond butter, cocoa powder and coconut oil and blend to form a paste.
  3. Place mixture into your prepared tin and spread evenly with the back of a spoon. 
  4. Wipe out your food processor.
  5. Then blend together all ingredients for the filling, except for the chopped hazelnuts. Once you have a smooth paste, pulse in the hazelnuts to combine. 
  6. Spread the paste over the base and place the tin into the fridge to set for a few hours.
  7. Melt the chocolate in the microwave using 30 second increments. Mix in the almond butter and then pour over the set bars.
  8. Place into the fridge for at least 15 minutes. Heat a sharp knife in boiling water briefly. Wipe dry and the use to slice the bars; you can create 6 large or 12 smaller (but still generous) size bars. 
  9. Store the Praline Bars in the fridge for up to one week or freeze for up to one month in a sealed container.



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