Vegan Hazelnut Bar

This hazelnut bar has become one of my absolute favorite treats and I don't think I will ever have had enough. So sweet, so indulgent and I love the nutella vibes it has. You do not need a lot of different ingredients for the bars, they are super easy to make and the perfect treat for the weekend coming up! There is really not much to say about these amazing bars other than the fact that you have to try them out so let's get started:

100g // 1 cup hazelnuts 
220g // 1 ½ cup dates 
2-3 tbsp. carob powder

Preheat the oven at 400 degrees Fahrenheit or 200 degrees Celsius.

Distribute the hazelnuts evenly on to a baking sheet lined with baking paper and place in the oven. Toast the nuts around 5-10 minutes until the skin starts to tear. They should not change colorRemove the nuts from the oven and roll a handful between your hands so most of the skin loosens. 

Blend the nuts in the food processor until coarsely chopped. Remove 1 tbsp. of the hazelnuts for decorating if desired. Add the dates and the carob powder and blend until combined. 

Place the mixture on a cutting board lined with baking paper and form a square that's ½ inch // 1 cm high. 

Place in the freezer while you make the caramel layer:

300g // 2 cups dates 
½ - 1 tsp. vanilla powder

Blend the ingredients smooth in the blender or food processor. If necessary add a splash of water to help the blender. It might take a while and you will need to stop and scrape down the sides. The caramel layer should have a thick consistency. 

Remove the base from the freezer and pour the caramel on top spreading it out evenly. 

Place back in the freezer for an hour or two. 

1 dl //  cup coconut oil
3 tbsp. carob powder 

Melt the coconut oil over low heat and once melted remove from the heat. Sift in the carob powder and stir well. Let it sit for about half an hour stiring regularly. 

Remove the bar from the freezer and cut into smaller squares. Coat the bars one by one and place in the freezer for 5-10 minutes. Repeat the coating process and freeze for another 10 minutes. Before the last coat dries, sprinkle on the chopped hazelnuts. 

Store in the freezer. Ready to enjoy!