Chocolate Hazelnut Bars (Gluten Free + Paleo

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 3 oz Dark chocolate
  • 1 cup Hazelnut flour
  • 1/4 tsp Kosher salt
  • 7 1/3 tbsp Palm sugar
  • 1/8 tsp Salt
  • 3 tbsp Tapioca flour
  • 1 tsp Vanilla

• Oils & Vinegars

  • 7 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/4 cup Hazelnut

Found on bakerita.com

Ingredients

• 1 cup (112g) hazelnut flour
• 2 tablespoons (14g) tapioca flour
• 2 tablespoons coconut sugar
• ⅛ teaspoon salt
• 2 tablespoons melted coconut oil
• ¾ cup (110g) hazelnuts
• 1 tablespoon tapioca flour
• 2 tablespoons cocoa powder (preferably Dutch processed)
• ¼ teaspoon kosher salt
• ⅓ cup coconut sugar
• 5 tablespoons (70g) coconut oil
• 1 large egg, room temperature
• 1 teaspoon vanilla
• ½ cup hazelnuts
• 3 oz. dark chocolate, cut into chunks

Directions

• Preheat oven to 350°F and line an 8x8” square pan with parchment paper. Grease with nonstick cooking spray.
• In a mixing bowl, stir together the hazelnut flour, tapioca flour, coconut sugar, salt, and melted coconut oil until fully combined, and theres no dry flour remaining. Press the crust evenly in the pan.
• In your food processor or blender, grind the hazelnuts, tapioca flour, salt, and coconut sugar to a powder (or as fine as you can make it). Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the hazelnut crust.
• Top the filling with chocolate chunks and hazelnuts and press them into the chocolate hazelnut mixture.
• Bake for 15-18 minutes, or until just barely set and a skewer inserted into the center comes out clean - be careful not to over-bake or theyll be dry!
• Let cool completely before cutting into squares. Keep any leftovers in an airtight container.