Hazelnut Fudge Squares

I have a new addiction, and it’s these hazelnut fudge squares.  What a lucky experiment they were! I had some toasted hazelnuts that I wasn’t too fond of on their own, but have always loved the combination of hazelnut and chocolate (Nutella, anyone?) With some dates to make it naturally sweet and chewy, these bars are pretty simple, but full of protein and sweet enough to be dessert!  I added some puffed sorghum so the bars would be a bit lighter, but you could definitely do without if you want a more solid fudge texture.  IMG_0297For a sweeter version, use medjool dates. They’re the larger, soft dates that I personally can’t resist when they’re in the house.  You’ll find they’ll be quite a bit pricier than other dates, but the soft, rich caramel flavour is worth it.  I’ve also used regular, pitted dates and they work just fine. IMG_0298

Hazelnut Fudge Squares
A chewy, sugar-free, dark chocolate hazelnut bar sweetened naturally with dates!
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  1. 1.5 cups hazelnuts (with or without skins)
  2. 1/4 cup coconut oil
  3. 3/4 cup unsweetened cocoa powder
  4. 1 cup pitted dates (medjool dates are the best!)
  5. 1 tbsp vanilla
  6. 1 cup puffed sorghum or quinoa
  1. Preheat oven to 300 degrees
  2. Toast hazelnuts until they are dark brown but not burnt (about 15 minutes)
  3. Let hazelnuts cool
  4. If you are not using medjool dates, soak the dates just covered in water for 15 minutes, then drain.
  5. In a food processor, blend the hazelnuts until they are broken up into a fine
  6. Add the dates, oil, vanilla, and cocoa powder to the hazelnuts and process until well combined and sticky
  7. By hand, blend in the puffed sorghum until well combined
  8. Cover an 8x8 pan with plastic wrap or parchment paper and press the mixture into it. Make sure you press down quite hard with a flipper to make sure it`s all suck together
  9. Refrigerate for 8 hours before slicing and eating
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