By Original Recipes, Snacks
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Chocolate Hazelnut Granola Bars

Light and crispy toasted hazelnuts and mildly sweet dark chocolate encase a nutritious blend of nuts and seeds. Inspired by Fererro Rocher, these chocolate hazelnut granola bars are a satisfying snack to enjoy throughout the day.
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Servings 12 bars

Ingredients
  

  • 3 tablespoons water
  • 1 tablespoon ground flaxseed
  • 1 1/2 cups oats
  • 3/4 cup chopped toasted hazelnuts divided
  • 1/2 cup + 3 tablespoons vegan chocolate chips divided
  • 1/4 cup almond flour
  • 1/4 cup Dutch process cocoa powder
  • 1/4 cup sesame seeds
  • 3 tablespoons poppy seeds
  • 2 pinches salt
  • 1/4 cup pecans
  • 1/4 cup toasted and salted macadamia nuts
  • 1/3 cup hazelnut or peanut butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Optional: 1 - 2 cocoa butter chips, sea salt for topping

Instructions
 

  • Pre-heat the oven to 350 F. Whisk together the ground flaxseed and water in a small bowl and set aside.
  • Combine the oats, ½ cup hazelnuts, ½ cup chocolate chips, almond flour, cocoa powder, sesame seeds, poppy seeds, and salt in a large bowl.
  • Pulse the pecans and macadamia nuts in a food processor until finely chopped, but not turned into powder. Combine with the rest of the dry ingredients; mix well.
  • Whisk the nut butter, syrup, and vanilla into the water and flaxseed mixture. Mix the wet into the dry ingredients. It will seem like it is too dry at first - keep mixing! Switch to your hands to smoosh everything together.
  • Line an 8x11 or similar size baking dish with parchment paper. Pour the mixture into the dish. Press the mixture down as compact as possible, making sure to press evenly out to all edges. Cut the mixture into 12 bars - cut one long line lengthwise, and five shorter lines crosswise.
  • Transfer the parchment paper and uncooked bars to a cookie sheet. Cutting the bars in the dish helps them keep their shape, and baking on the sheet helps them cook more evenly and thoroughly. Bake for 20 minutes. Remove from the oven. Lift the parchment paper with the bars off the sheet and place on a cooling rack until completely cooled.
  • Once the bars are cooled, melt the remaining 3 tablespoons of chocolate chips in a small pot over medium low heat. Adding 1 - 2 cocoa butter chips can help thin the chocolate, making it spread more easily on the bars, but it is not necessary. Have the remaining ¼ cup chopped hazelnuts ready. Working with one bar at a time, brush a thin layer of melted chocolate over the top, just enough to completely cover. Sprinkle on some hazelnuts and optional salt while the chocolate is still melted. Repeat with all of the bars. Cool in the fridge to solidify chocolate before snacking.