Chocolate Hazelnut Bars with Coconut Sugar and Tapioca Flour
These rich chocolate hazelnut bars feature a tender hazelnut flour crust topped with a creamy chocolate-hazelnut filling studded with dark chocolate chunks and toasted hazelnuts. The coconut sugar adds subtle caramel notes while tapioca flour provides the perfect binding texture. Perfect for dessert tables, afternoon treats, or when you want something indulgent but naturally sweetened. The combination of ground hazelnuts in both the crust and filling creates an intensely nutty flavor that pairs beautifully with the dark chocolate chunks scattered throughout.
Ingredients
- 1 cup hazelnut flouralmond flour1:1gluten-freetree_nuts-free
different nutty flavor
- 2 tablespoons tapioca flour
- 2 tablespoons coconut sugar
- ⅛ teaspoon salt
- ¼ cup coconut oil, melted
- ¾ cup hazelnuts
- 1 tablespoon tapioca flour
- 2 tablespoons cocoa powder, preferably Dutch processed
- ¼ teaspoon kosher salt
- ⅓ cup coconut sugar
- 5 tablespoons coconut oil
- 1 large egg, room temperature
- 1 teaspoon vanilla
- ½ cup hazelnuts
- 3 oz dark chocolate, cut into chunks
Instructions
- 1
Preheat oven to 350°F and line an 8×8 inch square pan with parchment paper then grease with nonstick cooking spray
- 2
Stir together hazelnut flour, tapioca flour, coconut sugar, salt, and melted coconut oil until fully combined with no dry flour remaining then press crust evenly in pan
- 3
Grind hazelnuts, tapioca flour, salt, and coconut sugar in food processor until powdered
- 4
Add coconut oil to processor and blend until no longer visible
- 5
Add egg and vanilla to processor and blend until completely incorporated forming a smooth paste then spread filling evenly over hazelnut crust
- 6
Top filling with chocolate chunks and hazelnuts and press them into the chocolate hazelnut mixture
- 7
Bake for 15-18 minutes until just barely set and a skewer inserted into center comes out clean
- 8
Let cool completely before cutting into squares
Tips
Let the bars cool completely before cutting to ensure clean edges and proper texture - they'll continue to set as they cool.
Use parchment paper with overhang to easily lift the bars from the pan for neater cutting.
Toast the hazelnuts lightly before adding to the topping for enhanced nutty flavor and crunch.
Good to Know
Keep leftovers in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead and stored covered at room temperature. Cut just before serving for best presentation.
Serve at room temperature for best texture and flavor. Can be dusted with cocoa powder or served with whipped cream.
Common Mistakes
Avoid over-baking or bars will be dry - they should be just barely set when removed from oven.
Don't skip cooling completely before cutting or bars will crumble and not hold their shape.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without a food processor?
Yes, but the filling won't be as smooth. Finely chop the hazelnuts and mix by hand, though texture will be more rustic.
Can I freeze these bars?
Yes, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
What if I don't have tapioca flour?
You can substitute cornstarch or arrowroot powder in equal amounts, though texture may be slightly different.