Say the words ‘hazelnut’ and ‘chocolate’ together and I’m instantly interested. These bars are inspired by a past infatuation with Ferrero Rocher chocolates that I’m sure many people can relate to. There’s something about the combination of crunchy hazelnuts, chocolate & hazelnut butter that’s so irresistible. This is definitely one of the most decadent & delicious dessert recipes we’ve ever posted and we’re very excited to share them with you! The bars are compiled of 3 layers - the first being a chocolate oaty base, followed by a hazelnut butter & date caramel and finally topped with chocolate & roasted hazelnuts. This is one of those recipes where texture plays a big role - in fact, our favourite part of the slices is the crunchy nuts on the top.
Vegan Ferrero Rocher Bars with Hazelnut Butter
Servings: 24 small bars
For the base:
- 2 cups of oats
- 1 cup of ground almonds (can substitue for extra oats)
- 1/2 cup of dates (soaked in hot water for 10-15 mins before)
- 1/4 cup of coconut oil
- 1/4 cup + 1 tablespoon of hazlenut butter
- 3 tablespoons of cacao powder
- 3 tablespoons of oat milk
- pinch of salt
For the caramel layer:
- 1 cup of dates (soaked in hot water for 10-15mins before)
- 1/2 cup of hazelnut butter
- small pinch of salt
For the top layer:
- 200g of dark chocolate (homemade or bought)
- 125g of hazelnuts
- Add the oats to a food processor and blend to a flour-like consistency.
- Add the ground almonds, cacao powder and salt and blend again.
- Drain the 1/2 cup of dates and add to the food processor with the hazlenut butter, oat milk and coconut oil. Blend until well combined and the mixture is fairly sticky. It should stay together when pinched between your fingers.
- Line a square baking tray (our is 8x8inches) with baking paper or beeswax wrap. Spread the mixture onto the tray and press down with your fingers to form an even base. Put the tray in the freezer for an hour or so to harden.
- Now make the caramel: drain the rest of the dates (1 cup) and blend together with the hazelnut butter and a pinch of salt.
- Roast the hazlenuts on gas mark 4 for around 10-15 minutes, until golden. If they have skins on them, then remove them when cool. Fold the hazelnuts into a clean tea towel and crush them using a rolling pin or your utensil of choice. Set the hazlenuts aside for later.
- In a bain-marie, melt the chocolate.
- Remove the base from the freezer and spread the caramel over evenly.
- Pour the melted chocolate over to cover evenly. Sprinkle the roasted hazelnuts on top.
- Allow the chocolate to set at room temperature and then cut into 24 bars before placing the tray in the freezer. Cutting them before freezing makes it easier to remove them from the tray.
- The bars are now ready to enjoy! You can either store them in the freezer or fridge depending on your preference.