Chocolate Hazelnut Fudge Bars (Nutella-Style)
A no-bake bar with a homemade chocolate-hazelnut spread that tastes like the famous jar — but it's just roasted hazelnuts, cocoa and dates. Nutty base, fudgy top.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Sweetened with whole dates
- Makes enough for 16
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 1/2 cups (150 g) rolled oats, blended to flour
- 1 cup (160 g) dates, blended to paste
- 2 tbsp melted coconut oil, pinch salt
- 1 1/2 cups (200 g) roasted hazelnuts (skins rubbed off)
- 1/3 cup (35 g) cocoa powder
- 1/4 cup (85 g) maple syrup
- 3 tbsp melted coconut oil, 1 tsp vanilla, pinch salt
What goes into Chocolate Hazelnut Fudge Bars (Nutella-Style)
This one comes together in two parts, each doing its own job:
- Base. Built from 1 1/2 cups (150 g) rolled oats and a few others.
- Hazelnut fudge top. Built from 1 1/2 cups (200 g) roasted hazelnuts (skins rubbed off) and a few others.
How to make it
Line an 8x8-inch pan. Mix base ingredients; press firmly into the pan. Chill.
Blend hazelnuts to a smooth butter (5–8 min, scraping down).
Add cocoa, maple, coconut oil, vanilla and salt; blend to a glossy spread.
Spread over the base; smooth the top.
Chill 1 hour until set. Cut into 16 bars. Keep refrigerated.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Chocolate Hazelnut Fudge Bars (Nutella-Style) really made without refined sugar?
Yes. All the sweetness comes from whole dates - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Do I need to bake Chocolate Hazelnut Fudge Bars (Nutella-Style)?
No baking at all. It sets in the fridge, so you do not need to turn the oven on - which makes it an easy one for a hot day.
How long does Chocolate Hazelnut Fudge Bars (Nutella-Style) keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Chocolate Hazelnut Fudge Bars (Nutella-Style) make?
This makes enough for 16. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Chocolate Hazelnut Fudge Bars (Nutella-Style)
A no-bake bar with a homemade chocolate-hazelnut spread that tastes like the famous jar — but it's just roasted hazelnuts, cocoa and dates. Nutty base, fudgy top.
Ingredients
- 1 1/2 cups (150 g) rolled oats, blended to flour
- 1 cup (160 g) dates, blended to paste
- 2 tbsp melted coconut oil, pinch salt
- 1 1/2 cups (200 g) roasted hazelnuts (skins rubbed off)
- 1/3 cup (35 g) cocoa powder
- 1/4 cup (85 g) maple syrup
- 3 tbsp melted coconut oil, 1 tsp vanilla, pinch salt
Instructions
- Line an 8x8-inch pan. Mix base ingredients; press firmly into the pan. Chill.
- Blend hazelnuts to a smooth butter (5–8 min, scraping down).
- Add cocoa, maple, coconut oil, vanilla and salt; blend to a glossy spread.
- Spread over the base; smooth the top.
- Chill 1 hour until set. Cut into 16 bars. Keep refrigerated.
