30-Minute No-Bake Hazelnut Cocoa Energy Bars
Homemade energy bars combining roasted hazelnuts, cashews, and pecans with Medjool dates, cocoa, and coconut oil, finished with a chocolate drizzle. No baking required after the initial nut roasting. Naturally sweet, chewy texture with nutty depth and chocolate coating.
Ingredients
- ½ cup hazelnuts, roasted
- ¼ cup cashews, roasted
- ¼ cup pecans, roasted
- 1 ⅓ cup Medjool dates, pitted
- 2 tablespoon coconut oil
- ¼ teaspoon vanilla extract
- 2 tablespoon unsweetened cocoa powder
- ¼ cup chocolate chips
- ½ teaspoon shortening
Instructions
- 1
Preheat oven to 300°F.
- 2
Place all nuts on a baking sheet and roast for 15 minutes until golden brown.
- 3
Remove hazelnut husks while warm.
- 4
Process roasted nuts in a food processor until finely chopped. Transfer to a bowl.
- 5
Process dates, coconut oil, vanilla extract, and cocoa powder until a paste forms.
- 6
Add chopped nuts back to food processor and process with paste mixture until sticky dough forms.
- 7
Line a loaf pan with parchment paper, leaving excess hanging over the sides.
- 8
Press mixture into the parchment-lined pan using clean hands.
- 9
Cover and refrigerate for 2 hours.
- 10
Use parchment overhang to lift and remove mixture from pan onto a cutting board.
- 11
Slice into eight bars.
- 12
Melt chocolate chips and shortening in microwave.
- 13
Drizzle melted chocolate over bars.
Tips
Remove hazelnut husks immediately after roasting while still warm for easier removal.
Use parchment paper overhang as handles to cleanly lift the bars from the pan without breaking.
Good to Know
Refrigerate in a covered container for up to one week.
Prepare through refrigeration step up to 3 days ahead. Chocolate drizzle can be added day-of or up to 2 days prior.
Serve chilled or at room temperature.
Common Mistakes
Skip removing hazelnut husks to avoid gritty texture and bitter aftertaste
Over-process nuts to avoid dense, paste-like bars instead of chewy bars
Refrigerate less than 2 hours to avoid bars falling apart when slicing