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    Home » Desserts » Hazelnut Chocolate Squares

    Hazelnut Chocolate Squares

    Jun 10, 2025 by Julia Maz · This post may contain affiliate links

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    These Hazelnut Chocolate Squares are an easy, gluten-free dessert that can be served to guests or made ahead for a simple dessert whenever. I warn you: their nutty, sweet flavor is highly addictive!

    Hazelnut Chocolate Squares on a fork

    These Hazelnut Chocolate Squares are so rich and decadent, yet really easy, too. You can put this together with basic pantry ingredients, and besides the toasting of the hazelnuts, this is a no-bake recipe. With dates and maple syrup as the sweeteners, you can also enjoy the fact that there is no refined sugar here, and it's gluten-free.

    This is a great recipe to use when entertaining because it's easy to make ahead for no-stress prep and it's just such a crowd-pleaser! Gooey, rich, sweet, and a little salty, these treats are addictively good. Serve them with other desserts, as a snack, or just with some coffee and tea after dinner. They are versatile enough for anything. Let's look at what you'll be using to make these scrumptious squares.

    Video Tutorial

    What you'll need

    • Hazelnuts. We'll toast them for extra crunch and flavor.
    • Rolled Oats. We'll turn these into flour.
    • Medjool Dates. These are soft, sweet, and chewy.
    • Cacao Powder. Try to use good-quality cacao.
    • Cacao Nibs. Optional, but recommended.
    • Coconut Oil. Optional.
    • Maple Syrup. Or agave syrup.
    • Vanilla Extract.
    • Sea Salt.
    • Vegan Chocolate.

    How to make these bars

    1. Place the hazelnuts onto a baking tray and bake at 350°F for about 10-15 minutes. Place on a clean kitchen towel and gently rub the hazelnuts to release their skins. Set aside.

    roasting hazelnuts

    2. Place the rolled oats in a food processor, and process until fine.

    processing the oats

    3. To the oats, add hazelnuts, dates, cacao powder, cacao nibs, coconut oil, maple syrup, vanilla extract, and sea salt. Process until you have a sticky dough that you can press together with your fingers.

    processing the dates

    4. Line a prepared pan (9x6) with parchment paper and spread the hazelnut dough evenly. You can use a bottom of a cup to press it. Place it in the freezer for 20 minutes.

    making the dough and chilling it

    5. In the meantime, melt the chocolate. Remove the hazelnut cake from the freezer, pour the chocolate on top, and spread it nicely with a spoon.

    pouring the melted chocolate over hazelnut dough

    6. Sprinkle some cacao nibs and a little bit of sea salt on top. Place it in the fridge and allow it to cool. Cut into squares, and enjoy!

    finished Hazelnut Chocolate Squares on a board
    Hazelnut Chocolate Squares close up shot

    Tips for the best Hazelnut Chocolate Squares

    • Toast the hazelnuts. Not only does this give them lots more flavor and a crunchy texture, but it also makes removing the skins so much easier.
    • Use a cup to press down the batter. Your hands can do the job, but because they are warm, they will quickly begin to stick to the batter. A glass will be quicker and less messy.
    • Melt the chocolate carefully. You can melt the chocolate in the microwave or on the stovetop. Go slowly, only warming it enough to melt, but not burn.
    • Add the salt and cacao nibs quickly. While the melted chocolate is still wet, add the sea salt and cacao nibs so they will adhere to the top as the chocolate solidifies.

    Add-ins and Substitutes

    • Add dried fruit. These Hazelnut Chocolate Squares would also taste good with some cranberries, dried cherries, currants, or dried apricots.
    • Substitute other nuts. If hazelnuts aren't your favorite, you can make this recipe with macadamia nuts, cashews, almonds, and pecans. This may result in a different consistency though.
    • Add some heat. Chocolate is so yummy with a little spice. If you like, you can add some cayenne pepper or chili powder to these squares for a little kick.
    • Substitute other extracts. Besides vanilla, you could also flavor these treats with orange, rum, almond, coconut, or mint extract for the holidays.

    How to Store

    Store these Hazelnut Chocolate Squares in an airtight container with parchment paper between layers. They can be refrigerated for up to one week, or frozen for up to 3 months. Allow them to thaw overnight in the fridge before serving.

    What to Serve them with

    • Cookies and bars. Add these to a cookie platter with Best Vegan Oatmeal Cookies, or serve them with Strawberry Oatmeal Bars and 3-Ingredient Puffed Cereal Bars.
    • Pumpkin desserts. Making these for the holidays? Serve them with some Pumpkin Filo Rolls or a slice of Vegan Pumpkin Cheesecake.
    • Coffee. These rich treats are perfect with a hot coffee, or try them with a dairy-free Macchiato.
    • Nutella. Pair these squares with some Homemade Nutella for a decadent dessert that highlights the hazelnuts.
    Hazelnut Chocolate Squares on a plate

    I hope you enjoy these scrumptious Hazelnut Chocolate Squares. They make such a tempting treat that you might want to keep a few individually wrapped ones in the freezer for easy access 🙂

    More tasty vegan treats:

    • Homemade Nutella
    • Avocado Brownies
    • Pumpkin Filo Rolls
    • Vegan Zucchini Muffins

    Hazelnut Chocolate Squares

    These Hazelnut Chocolate Squares are an easy, gluten-free dessert that can be served to guests or made ahead for a simple dessert whenever. I warn you: their nutty, sweet flavor is highly addictive!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cooling Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 squares
    Calories: 286kcal
    Author: Julia Maz

    Ingredients

    • 1 ½ cup raw hazelnuts
    • 1 ¼ cup rolled oats
    • 7 oz. Medjool dates, pitted
    • ⅓ cup cacao powder
    • ¼ cup cacao nibs
    • 1 tbsp. coconut oil
    • ⅓ cup maple syrup
    • 2 tsp. vanilla extract
    • ½ tsp. sea salt
    • ¾ cup vegan chocolate chips

    Instructions

    • Place the hazelnuts onto a baking tray and bake at 350°F for about 10-15 minutes. Place on a clean kitchen towel and gently rub the hazelnuts to release their skins. Set aside.
    • Place the rolled oats in a food processor, and process until fine.
    • To the oats, add hazelnuts, dates, cacao powder, cacao nibs, coconut oil, maple syrup, vanilla extract, and sea salt. Process until you have a sticky dough that you can press together with your fingers.
    • Line a prepared pan (9x6 inches) with parchment paper and spread the hazelnut dough evenly. You can use a bottom of a cup to press it. Place it in the freezer for 20 minutes.
    • In the meantime, melt the chocolate. Remove the hazelnut cake from the freezer, pour the chocolate on top, and spread it nicely with a spoon.
    • Sprinkle some cacao nibs and a little bit of sea salt on top. Place it in the fridge and allow it to cool. Cut into squares, and enjoy!

    Video Tutorial

    Notes

    Add-ins and Substitutes

    • Add dried fruit. These Hazelnut Chocolate Squares would also taste good with some cranberries, dried cherries, currants, or dried apricots.
    • Substitute other nuts. If hazelnuts aren't your favorite, you can make this recipe with macadamia nuts, cashews, almonds, and pecans. This may result in a different consistency though.
    • Add some heat. Chocolate is so yummy with a little spice. If you like, you can add some cayenne pepper or chili powder to these squares for a little kick.
    • Substitute other extracts. Besides vanilla, you could also flavor these treats with orange, rum, almond, coconut, or mint extract for the holidays.

    How to Store

    Store these Hazelnut Chocolate Squares in an airtight container with parchment paper between layers. They can be refrigerated for up to one week, or frozen for up to 3 months. Allow them to thaw overnight in the fridge before serving.

    Nutrition

    Calories: 286kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 82mg | Potassium: 299mg | Fiber: 6g | Sugar: 22g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

    More Dessert Recipes

    • Vegan Christmas Cake
    • Vegan Banana Ice Cream
    • Air Fryer Cinnamon Sweet Potatoes
    • Vegan Zucchini Muffins

    Reader Interactions

    Comments

    1. Marcia says

      May 05, 2023 at 10:08 am

      These look delicious! What size pan do you use? Thanks!

      Reply
      • Tania Sheff says

        May 18, 2023 at 12:56 pm

        Hi Marcia! I used 9x6 inches pan. I already added this info to the recipe. Thanks for stopping by!

        Reply

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