Wednesday 25 April 2018

No-Bake Layered "Nutella" Squares

no bake layered "Nutella" squares

I've been wanting to post a Millionaire's Shortbread recipe on here for some time but I'm afraid you'll have to wait a little longer. The other day, I wanted to make a layered treat and I decided to get creative, resulting in me coming up with these No- Bake Layered "Nutella" Squares which are simply divine! A crumbly oaty base, with a sweet fudgey "Nutella" layer, topped with silky healthy homemade chocolate and chopped hazelnuts. So so good! The ingredients list may look long but many of the ingredients are repeated in different layers so there's actually only ten ingredients. My "Nutella" inspired recipes on here always prove popular but I think these squares are the best yet! I really hope that you'll make them.

Three great health benefits: boosts mood, good source of fibre, promotes healthy skin

Makes 16 squares
Keep refrigerated

For the Base:
125g gluten free jumbo oats
125g almonds
3 tbsp coconut oil (liquid)
2 tbsp maple syrup
Pinch sea salt
For the Fudgey "Nutella" Layer:
50g hazelnuts
350g medjool dates, pitted
100g hazelnut butter
2 tbsp coconut oil (liquid)
1/2 tsp vanilla extract
Pinch sea salt
For the Chocolate Topping:
1/4 cup cacao powder
1/4 cup coconut oil
1/4 cup maple syrup
For the Topping:
50g hazelnuts

1) Line an 8 inch square cake tin with greaseproof paper.
2) Start by preparing the base. Whizz together the oats and almonds in a food processor to form a crumb like texture. Add the coconut oil, maple syrup and salt and whizz together in the food processor to combine.
3) Press the crumbly oaty base into the prepared cake tin (it'll be a thin layer) and refrigerate for at least 30 minutes to set.
4) Meanwhile, prepare the "Nutella" layer. Start by very briefly whizzing 50g hazelnuts in a clean food processor to roughly chop (they should remain chunky). Tip into a plate and set aside. Repeat (for the hazelnut topping).
5) Next, whizz the dates in the food processor until they come together in a thick, caramelly mass.
6) Add the hazelnut butter, coconut oil, vanilla and salt and whizz together to form a smooth, thick paste.
7) Stir in the 50g chopped hazelnuts and smooth the fudgey "Nutella" layer on top of the base in the cake tin. Refrigerate for at least an hour to set.
8) Make the chocolate topping by melting together the cacao powder, coconut oil and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, allowing the mixture to thicken but not set. Pour on top of the "Nutella" layer and sprinkle with the chopped hazelnuts. Refrigerate for at least 30 minutes to set before cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to 


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