Sometimes you just need a little chocolate fix, and these mini chocolate hazelnut bars are the perfect answer.
With less than 140 calories per piece, they’re a delicious bit of guilt-free indulgence. And with just 6 simple ingredients, they couldn’t be easier to make.
They’re one of my favourite freezer-friendly snacks: perfect for when you need a quick boost.
Why You’ll Love These Mini Chocolate Hazelnut Bars
There’s a lot to love about this recipe:
- Vegan & gluten free
- No need to turn the oven on!
- Made with just 6 ingredients
- Packed with healthy fats from the nuts and dark chocolate
- Ideal for storing in the freezer for a make-ahead snack
What ingredients do you need to make Mini Chocolate Hazelnut Bars
- Ground almonds (almond flour)
- Cacao powder
- Chocolate hazelnut butter/spread
- Almond milk
- 70% dark chocolate
- Chopped hazelnuts
Almond flour (ground almonds)
A great source of protein, vitamin E and healthy fats, almond flour gives these bites a lovely soft texture while keeping them gluten-free.
Chocolate hazelnut butter
Rich and nutty, this helps the base stick together without the need for added oils. I make my own and the recipe is here, otherwise there are some good shop-bought options. Full of cacao powder and hazelnuts for healthy fats, antioxidants and key minerals.
Cacao powder
Packed with antioxidants, minerals and fibre, cacao powder gives a deep, chocolatey flavour.
Dark chocolate
Opting for 70% or higher keeps the sugar low while giving a rich taste.
Storage & Shelf Life
- Fridge: Store them in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, pop them in the freezer (again in a sealed container) for up to 3 months. Just let them thaw for 5–10 minutes before eating or enjoy them straight from the freezer if you like a firmer texture.
Recipe Tips:
If you can, make your own hazelnut butter. Otherwise, you can use a shop bought version (try and find one with minimal ingredients and lots of nuts!). Alternatively, you can use peanut or almond butter.
You can swap almond milk for oat milk or hazelnut milk if you prefer.
If you don’t have an ice cube tray, you can press the mixture into a lined loaf tin. Top with chocolate and hazelnuts, and slice into squares once set.
If you loved these Mini Chocolate Hazelnut Bars, why not try:
Mini Chocolate Hazelnut Bars
Ingredients
Base ingredients:
- 1 cup almond flour (ground almonds) (100g)
- ⅓ cup choc hazelnut butter (80g)
- 1½ tbsp cacao powder
- 2-3 tbsp unsweetened almond milk
Topping ingredients:
- 100 g dark chocolate
- ¼ cup chopped hazelnuts (30g)
Instructions
- Add all the base ingredients to a bowl and combine until soft. It should hold together well and not be crumbly. If it seems crumbly, add a little more milk and mix again.
- Separate the mixture into 15 equal pieces. Put a piece into each square of the ice cube tray and press down until flat.
- Melt the chocolate in a bowl over a pan of hot water. Add half of the hazelnuts to the chocolate and mix to combine. Pour a spoonful on top of each base and sprinkle over the remaining hazenuts. Refrigerate for about an hour to harden.
Notes
- They can be stored in the fridge for about a week or in the freezer for up to 3 months.
- I used a homemade chocolate hazelnut spread. You can find the recipe here.
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