Chocolate Breakfast Bars 2.0 (Nutella Version)

Chocolate Breakfast Bars 2.0 (Nutella Version)
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    [ID] => 7434
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    [post_date] => 2016-06-21 07:42:09
    [post_date_gmt] => 2016-06-21 13:42:09
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    [post_title] => Chocolate Breakfast Bars 2.0 (Nutella Version)
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    [post_name] => chocolate-breakfast-bars-2-0
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    [post_modified] => 2016-06-21 07:42:09
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TOTAL TIME :30minutes15minutes15minutes
  • 2 tablespoons chia seeds
  • 1 1/2 cup roasted hazelnuts
  • 1/4 cup cocoa powder
  • 1 cup rolled oats
  • 2/3 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup almond butter (unsweetened & unsalted)
  • 1/2 cup canned full fat coconut milk
  • 1/2 cup dark chocolate, roughly chopped to 1/4 inch pieces (can sub chocolate chips. 72% dark is my favorite)
  1. Preheat oven to 350 degrees F. Line a 13 x 9 inch pan or baking sheet with parchment paper. In a medium bowl, combine chia seeds and 6 tablespoons water. Allow to sit for 15 minutes, whisking every few minutes to prevent clumping.
  2. In the meantime, add hazelnuts to a food processor and pulse until they form the texture of chunky flour or meal. In a large mixing bowl, whisk together hazelnut meal, cocoa powder, oats, coconut sugar and sea salt.
  3. To the bowl with chia mixture, add vanilla extract, almond butter and coconut milk. Whisk to combine thoroughly.
  4. Add wet mixture to dry and use a spatula to incorporate ingredients. Stir in chopped chocolate. Turn “dough” onto your line baking pan or sheet. If using the 13 x 9 inch pan, spread in an even layer until the mixture reaches each corner. If using a baking sheet, spread in an even layer approximately 1 inch thick. I like to wet a spatula with water to help spread smoothly.
  5. Bake for 30 minutes and allow to cool at least 15 minutes before slicing into bars. I make one long slice vertically down the middle and then 6 slices horizontally approximately 2 inches apart to form 14 bars.
  6. To roast hazelnuts if you can only find raw: Toast on a baking sheet at 350 degrees F for 10-15 minutes, checking at 10. Hazelnuts will be fragrant and slightly darker in color.
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  • Emily Miller

    Hi! I made these bars and they taste great, but they have a very soft consistency that crumbles very easily, making it difficult and messy to eat. I’d love it if they were crunchier, more of a true granola bar. Should I maybe bake them longer? Any suggestions on how to make them crunchier/harder would be great. Thanks!

    • Hey Emily! Thank you so much for trying the bars and reaching out with your question. I haven’t had issues with them falling apart, but ovens varies so much that I can definitely how that might happen. I would suggestion 2 things. 1, add 1 egg white to the wet ingredients and use 1/4 cup coconut milk instead of 1/2 cup. Then, I’d bake on 300 instead of 350, for maybe 45 minutes instead–I’m not sure, as I haven’t tested this, but just start checking them every 10 minutes after 30 minutes in the oven. Then, most importantly, allow them to rest at least 15 minutes, if not longer to be extra sure. You could let them sit an hour. Let me know if you try any of this and how it goes! Best,