“Nutella” Fudge Bars (V,GF)

The inspiration for these bars comes from my favorite go-to snack: smashed banana mixed with nut butter and cacao powder. I have this combo whenever a sweet craving kicks in and it hits the spot every single time! Needless to say, I realized it was about time to create a decadent dessert using these tasty ingredients, and that’s how these “Nutella” Fudge Bars were born!

I used hazelnuts for this recipe because I simply adore the combination of hazelnut and chocolate that remind me of my childhood favorite, Nutella. But feel free to modify the recipe to use any other nuts your prefer. Almonds, walnuts, or pecans would be great I bet, even though I haven’t tried them myself yet! You could even use seeds like sunflower or pumpkin if you prefer a nut-free version.

I always look for raw nuts and seeds at the market, since the roasted ones often have salt, oil, and sometimes even sugar added. They’re also usually roasted at high temperatures that can damage the oils and make them rancid. If a recipe calls for roasted nuts like this one, you can dry roast them at a lower temperature yourself for a short amount of time until they get slightly golden and fragrant.

These bars are best stored in the freezer, as they get quite soft and mousse-like in texture when kept in the fridge. Let them thaw for 30 minutes or so before enjoying for best results. Can’t wait to hear thoughts on this recipe! Leave a comment below or tag me @nutriholist on your creations on Instagram and/or Facebook. XO

“Nutella” Fudge Bars Recipe

Serves 12

  • 2 cups hazelnuts
  • 3 tablespoons raw cacao powder
  • 4-5 medjool dates, pitted
  • 1 medium ripe banana
  • 1/2 cup non-dairy milk


  1. Preheat oven to 275 F and line a baking sheet with parchment paper
  2. Place hazelnuts on the sheet in a single layer and roast for about 15 minutes. Keep an eye on them towards the end to make sure they don’t burn
  3. Remove from the oven and let cool for 15 minutes
  4. Pulse 1/2 cup hazelnuts in the food processor for a few seconds until they are chopped but not ground. Set aside for topping
  5. Add the rest of the hazelnuts to the food processor and blend for 2-3 minutes (or longer depending on the power of your machine) until they turn into butter. Pause the food processor every 1-2 minute(s) to prevent it from getting hot and scrape down the sides if your machine is not strong enough
  6. Add the rest of ingredients and blend for another 1-2 minute(s) until smooth
  7. Pour into a lined 6×8 inch pan, top with chopped hazelnuts, and place in the freezer for 2 hours (or longer) to firm up
  8. Remove, cut into squares and enjoy! Store leftovers in the freezer and let them thaw for 30 minutes before eating
By | 2018-01-17T19:56:24+00:00 January 17th, 2018|Categories: Desserts, Snacks|0 Comments

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