These Gluten Free Vegan Chocolate Hazelnut Granola Bars make the perfect 3 PM snack and are so easy to prepare. These nutritious bars taste like Ferrero Rocher chocolates and make the perfect hostess gift!
Happy Christmas Eve!!
As a holiday gift for all of you, I wanted to share one of my favourite recipes from the Mindful Glow Cookbook. You voted on instagram for what recipe you wanted, and these Gluten Free Vegan Chocolate Hazelnut Granola Bars won by a hair! I guess you’ll have to buy the book to get the Froyo cups (and over 100 other amazing recipes, too)!
If you are scrambling trying to figure out a last minute holiday gift or hostess gift, look no further than these Gluten Free Vegan Chocolate Hazelnut Granola Bars. I know I have been busy at work baking up treats for the important people in my life and these Gluten Free Vegan Chocolate Hazelnut Granola Bars are always a huge hit.
These are not your typical granola bars. These are loaded with nutrition, yet taste like the most “bougie” of holiday chocolates: Ferrero Rocher! I mean, what says “thank you” and “I appreciate you” more than Ferrero Rocher. It’s legit the Rolls-Royce of chocolates, and I’ve created a recipe that will remind you of the classic holiday stocking stuffer, but in a format you can justify for breakfast.
the mindful glow cookbook
If you don’t already have a copy, these Gluten Free Vegan Chocolate Hazelnut Granola Bars are one of many delicious recipes from my new book The Mindful Glow Cookbook. My book is hot off the press and if you haven’t gotten your hands on one yet, this book will make the perfect last minute gift to that foodie in your life or even yourself! Filled with easy to follow, ultra delicious recipes, The Mindful Glow Cookbook is bringing good-for-you-food back in style. We’re ditching the diet and cleanses, and going back to the notion that food is supposed to make us feel good and nourish us and not punish or shame us. The recipes in my book have something for everyone! From gluten free, to keto friendly, to vegan, to carnivore-loving recipes, this book has got you covered for breakfast, lunch, dinner, fun cocktails for entertaining and everything in between. To get your own copy, CLICK HERE.
Here are a few other of my favourite holiday recipes from The Mindful Glow Cookbook:
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How to make vegan chocolate hazelnut granola bars
I like to make a big batch of these chocolate hazelnut granola bars so whenever those cravings strike, I’m prepared. These bars store well in the fridge or can also be stored in the freezer. To make the bars I start by combining dates, banana, maple syrup, almond butter, hazelnut oil and vanilla and then mix in the oats, cocoa powder and salt. To add a nice crunch factor and boost the nutrition, I mix in some cacao nibs, hazelnuts and hemp hearts.
While it’s baking, I make the dreamy creamy chocolate hazelnut drizzle by melting some chocolate.
When the bars are done cooking, I drizzle the chocolate over the bars and sprinkle the minced hazelnuts. The only tough part of this recipe is waiting to allow the chocolate to set before eating it. Hardest. Struggle. Of. Life.
The next part is up to you. Either store them in the fridge for yourself, or pack them into a gift box and make someone’s day! Either way I would LOVE to see your version on social media so be sure to tag me in any photos using the hashtag #MindfulGlow!
Now, I want to hear from you.
Have you gotten your copy of The Mindful Glow Cookbook?
Are you delivering edible holiday gifts this year?
Share your favourite recipes below!
Chocolate Hazelnut Granola Bars
Chocolate Hazelnut Granola Bars:
- 2/3 cup pitted and coarsely chopped Medjool dates
- 1/2 cup mashed very ripe banana
- 1/3 cup pure maple syrup
- 1/4 cup natural almond butter
- 1/4 cup hazelnut oil
- 2 teaspoon pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup finely chopped toasted hazelnuts
- 1/4 cup cacao nibs
- 2 tablespoons hemp hearts
Chocolate Hazelnut Drizzle:
- 1/4 cup finely chopped 70% dark chocolate vegan or dairy-free, if required
- 1/4 cup minced toasted hazelnuts
- Preheat oven to 350F (180C). Line a 9-inch (2.5 L) square baking dish with parchment paper, allowing excess paper to hang over each side.
- In a food processor or high-speed blender, combine the dates, banana, maple syrup, almond butter, hazelnut oil, and vanilla. Process until smooth with flecks of dates still visible.
- In a large bowl, mix together the oats, cocoa powder, and salt.
- Stir the date mixture into the oat mixture until well combined, then stir in the hazelnuts, cacao nibs, and hemp hearts until evenly combined with crunchy bits strewn throughout. Press the mixture evenly into the baking dish. Bake for 30-35 minutes or until the edges start to lightly brown. Let cool completely before removing from the dish and cutting into 16 bars.
- To make the chocolate drizzle, place the chocolate in a heatproof bowl and place it over a small saucepan filled with 1 inch of water. Bring the water to a bare simmer and let the chocolate gently melt, stirring often.
- Using a fork, drizzle the chocolate over the bars and sprinkle with the minced hazelnuts. Allow the chocolate to set before eating or storing.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.