These hazelnut protein bars have a chewy chocolate hazelnut base that's topped with a creamy layer of dark chocolate. They're no bake, gluten free, paleo and easily made vegan.
Chocolate and hazelnut go together like peanut butter and jelly, so creating these hazelnut protein bars was an easy "yes"! They're perfect for a healthy dessert or sweet snack since they're paleo friendly and contain added protein.
These chocolate hazelnut protein bars have a chewy base that's made with hazelnuts, dates and protein powder. They're topped with Hu Kitchen's hazelnut chocolate bar, but any form of dark chocolate will work.
You'll love that these bars are no bake and store well in the freezer. They're perfect for prepping for the week ahead and can be enjoyed as a quick snack, after dinner treat or packed in lunches.
Why You'll Love these Hazelnut Protein Bars
- paleo - made with simple, wholesome ingredients (unlike many store bought protein bars)
- vegan - easily made vegan by using a vegan friendly protein powder
- gluten free and grain free - made without oats and instead use hazelnuts, coconut, dates, cocoa powder and protein powder
- no bake - require little effort to make
Ingredients
The full recipe for these dark chocolate hazelnut protein bars can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- hazelnuts - I used raw hazelnuts, but dry roasted will work too. Roasting them can bring out more flavor, which some people prefer.
- shredded coconut - this ingredient adds bulk to the protein bars, as well as flavor and texture. If you cannot eat coconut, you may be able to swap it with another nut/seed, but I have not tried any substitutions myself.
- dates - not only do these sweeten the base, but they help bind the ingredients.
- protein powder - I used Equip's chocolate beef isolate, but most protein powders should work for this recipe. Some plant based protein powders can be very absorbent, so you may have to add a little extra water to the base to make it work.
- cocoa powder - or cacao powder
- salt - enhances the flavors
- water - to get the right base consistency
- dark chocolate - since these are hazelnut protein bars, I used Hu's hazelnut butter dark chocolate bar for the topping. But you can use any dark chocolate you want. If you're swapping the chocolate, I do recommend adding a tablespoon of nut butter to make the chocolate more fudgy and easier to cut once the bars have chilled.
How to Make Hazelnut Protein Bars
You'll need a food processor to make the base for these protein bars. The ingredients are blended, pressed into a loaf pan and then topped with the melted chocolate and chilled. Here are the step by step instructions:
- Line a loaf pan with parchment paper and set aside.
- Place your dates in a small bowl and heat a pot of water. Pour the hot water over the dates, submerging them completely, and let them sit for 5 minutes to soften. Drain the water from the dates.
- Place all base ingredients in a food processor and blend until the mixture starts to clump.
- Firmly press the mixture into your lined loaf pan.
- Melt the chocolate and pour it over the base.
- Chill the bars for an hour, or until the chocolate has fully set. Then cut to desired size.
Storage
Place these protein bars in an airtight container or baggie. You can store them in the fridge for up to one month, or the freezer up to three months.
FAQ
Yes, so long as you use a vegan protein powder, then these are vegan hazelnut bars.
Yes, any chocolate will work. However, if you're using a different chocolate bar, then I recommend mixing a tablespoon of nut butter into the melted chocolate in order to create a creamier texture. This will make the bars easier to cut once they've chilled.
More Healthy Protein Bar Recipes
Looking for other recipes like this? Try these:
Hazelnut Protein Bars (Gluten Free, Paleo)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Fills a 9x5" loaf pan 1x
Description
These healthy hazelnut protein bars have a chewy chocolate and hazelnut base that's coated in a rich dark chocolate. This protein bar recipe is gluten free, dairy free, paleo and vegan.
Ingredients
Base
- 1 cup raw hazelnuts
- ½ cup unsweetened shredded coconut
- ½ cup packed Medjool dates (about 8)
- ⅓ cup protein powder (36g) I used Equip chocolate beef protein isolate
- 2 Tbsp cocoa powder
- ⅛ tsp salt
- 1-2 Tbsp water
Topping
Instructions
- Line a loaf pan with parchment paper and set aside.
- Soften the dates: place the dates in a small bowl and heat a pot of water. Pour the hot water over the dates, submerging them completely, and let them sit for 5 minutes to soften. Drain the water from the dates.
- Place all base ingredients in your food processor (start with just one tablespoon of water) and blend until the mixture starts to clump. You should be able to grab a handful of the mixture and press it together and it should hold it's shape. If the mixture is too dry and crumbly, then add another tablespoon of water and blend again.
- Firmly press the base mixture into your lined loaf pan.
- Place the dark chocolate in a small, microwaveable dish and melt in the microwave at 20-30 second intervals, stirring between heating. Once melted, pour the chocolate over the base and spread it out so that it touches all sides of the pan in a smooth, even layer.
- Place the bars in your fridge and chill for at least an hour, or until the chocolate has set.
- Remove the bars from the loaf pan and cut to desired size. I cut mine into 12 pieces.
- Store the bars in an airtight container or baggie in the fridge or freezer.
Notes
*If you're using a different chocolate bar, then I recommend mixing a tablespoon of nut butter into the melted chocolate in order to create a creamier texture. This will make the bars easier to cut once they've chilled.
Katie
Hope you all love these hazelnut protein bars as much as we do. Enjoy!