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

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.

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.

You may also enjoy

Cherry Almond No-Bake Bars

Tahini Halva Bites (Honey)

Overnight Chocolate Chia Pudding