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
Ingredients
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
Directions
- Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil.
- 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.
- Place mixture into your prepared tin and spread evenly with the back of a spoon.
- Wipe out your food processor.
- 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.
- Spread the paste over the base and place the tin into the fridge to set for a few hours.
- Melt the chocolate in the microwave using 30 second increments. Mix in the almond butter and then pour over the set bars.
- 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.
- Store the Praline Bars in the fridge for up to one week or freeze for up to one month in a sealed container.