Although they are created with healthy ingredients like dates, cacao powder, and oats, these No-Bake Nutella Fudge Bars taste just like Nutella. They make excellent nutritious snack bars or even breakfast bars because they are dairy-free, vegan, gluten-free, and soy-free!
The time to make these vegan Nutella bars without baking has never been better. I mean, it’s 2020, so we could all use a little chocolate, amirite?
Lots of chocolate are a result of a lot of stress. I also thought I may as well turn my chocolate addiction into a healthy treat because I know I'll be eating a lot of it. Presenting these Nutella Fudge Bars Without Baking!
These cookie fudge bars are essentially everyone's favorite chocolate spread made healthier (but they still taste unhealthy)! They are really easy to create because they only need eight basic ingredients and don't need to be baked. The best part is that you and your entire family will fall in love with them right away since they are so incredibly tasty!
Why you’re going to like this recipe
There are eight primary elements. Yes, exactly! This recipe is simple and easy to follow. No baking is necessary. This is the recipe for you if baking scares you or if you're just searching for a simple, quick, and guaranteed delight! The majority of the labor is done by the food processor, and it's simple enough for your children to assist.
Nutella, but healthier. 99.9% of people adore Nutella, according to scientific research, but sadly, it is not vegan and isn't manufactured with the greatest ingredients. These bars taste much like Nutella (but in the form of fudge or cookie bars) but are more healthier because to their nutritious components, which include roasted hazelnuts, raw cacao powder, maple syrup, and vegan chocolate chips.
really chewy.Like the majority of people, you enjoy chewy cookies. These chewy, fudgy cookie bars are completely irresistible.
Healthy but decadent. You can cheerfully enjoy fudge bars for breakfast since these Nutella bars are prepared with ingredients that are totally appropriate for breakfast. They are also devoid of soy, gluten, and dairy. But because they are so rich, you may sate your sweet craving with only a few nibbles.
Read also: Easy Lemon Olive Oil Cake Recipe for Beginners
Ingredient Rundown
Hazelnuts
We must use hazelnuts since this dish has a Nutella taste. Roasting the hazelnuts before mixing is crucial for bringing out their nutty and somewhat sweet taste. See the recipe directions and the next section for instructions on roasting hazelnuts.
It's okay if you just have pre-roasted hazelnuts; simply omit the roasting process.
Additionally, although I haven't tested it, a reader claimed that using a jar of hazelnut butter (365 grams, or around 12.5 ounces) in place of the hazelnuts was fantastic. If you have hazelnut butter on hand, this would make the recipe even simpler!
Medjool dates
The dough will become sweeter and more cohesive with the assistance of these sticky, sweet pearls. For optimal texture, I suggest using soft Medjool dates. In addition to making your dough rougher and less sticky (you'll probably need to add additional coconut oil or maple syrup to obtain the correct texture), smaller, drier deglet dates won't work as well.
Medjool dates are available on Amazon if your neighborhood food shop does not carry them.
Oat flour or rolled oats
You may use store-bought oat flour, but I grind traditional rolled oats in a food processor until they're finely ground. Because the store-bought type is ground more finely than you can accomplish at yourself, the bars will have a smoother, finer consistency. Nevertheless, I make my own oat flour because it's quicker and less expensive, and the bars still turn out great.
If you or the person you are cooking them for has a severe gluten sensitivity or allergy, be sure to get certified gluten-free rolled oats or oat flour.
Powdered cacao
Since the minerals in the cacao are kept because these Nutella bars aren't baked, I adore using raw cacao powder, which is one of the healthiest foods you can consume because it's high in magnesium, calcium, iron, and zinc.
Nevertheless, unsweetened cocoa powder can also be used. There won't be any discernible flavor differences.
Maple syrup
In addition to adding a little sweetness and reducing the quantity of oil needed in this recipe, using a liquid sweetener, like maple syrup, helps bind the dough together.
Coconut Oil
To help the dough come together and provide a little more fat and richness, I use only two teaspoons of coconut oil. Since refined coconut oil has a neutral flavor, I advise using it; but, if you don't mind a faint coconut flavor, you may use virgin or unrefined coconut oil.
Vanilla
A high-quality pure vanilla extract is essential for any cookie-type recipe.
Salt
A little salt is also necessary to counterbalance the sweetness of any chocolate treat. Additionally, before serving, sprinkle the bars with flaky sea salt (like Maldon sea salt) if you truly enjoy the sweet-salty combination.
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