Chocolate Hazelnut Crumble Bars
Imagine healthier Nutella trapped in between delicious crumbly dough.
Time to read: 4 mins | Time to make: 50 minutes | Yields: 16 cookies
Ingredients
Base & Crumble:
6 tbsp (85 g) vegan butter, chilled and cubed
1 1/2 cup (120 g) old-fashioned rolled oats
1/2 cup (50 g) almond flour
3/4 cup (70 g) oat flour
6 tablespoons (60 g) coconut sugar
1/2 teaspoon baking powder
1 tablespoon cold water
pinch of salt
Chocolate Hazelnut Filling:
1 cup (135 g) roasted hazelnuts
1/2 cup (50 g) cacao powder
1/2 cup (120 ml) maple syrup
2 tablespoons coconut oil
shy of 1/2 cup (100 ml) soy milk
1 teaspoon vanilla
pinch of salt
Method
Crumble
Cut the butter into cubes and place it back in the fridge to chill.
Preheat the oven to 350°F (180°C) and line a 9×9-inch (23x23-cm) baking dish with parchment paper.
In a food processor, pulse oats, flour, coconut sugar, baking powder, cinnamon, and salt until the oats are mostly ground up. Add the cold butter cubes and pulse until you have a crumbly dough that comes together when pressed. You might need to add one to two tablespoons of water. Alternatively, you can do this by hand, but it will take some arm strength and a bit more time.
Press 2/3 of the crumble into the prepared baking pan. Bake in the preheated oven for 10-12 minutes or until the base is lightly golden and firmed up.
Chocolate Hazelnut Filling
Add your chocolate hazelnut filling ingredients to a food processor and process for 5-7 minutes until a smooth batter forms.
Spread the prepared filling in an even layer over the baked crust. Sprinkle the remaining crumble dough on top.
Return to the oven and bake for 15-20 minutes or until the crumble is lightly golden.
Remove from the oven and allow to cool to room temperature.
Store in an airtight container in the fridge for up to 1 week. They are delicious cold.
Notes
*To make them plant-based, use vegan butter or coconut oil
Nutrition facts per square:
Energy: 229kcal | Carbs: 25 g | Protein: 4 g | Fat: 12 g
