Hazelnut Date Bars

  • Yield 12 servings

These chilled hazelnut bars are perfect to “cook” with kids because they don’t require a hot oven.


1 1/2 cups hazelnuts, soaked overnight, drained and rinsed
10 dates, pitted
1/2 cup cocoa powder or 1/2 cup Dutch pressed cocoa powder
1 vanilla bean, split lengthwise and scraped, seeds reserved
1 pinch salt
1/4 cup coconut, shredded


  1. Place the soaked hazelnuts in a food processor and pulse until coarsely ground, but still chunky.
  2. Add the dates, vanilla bean and salt to the food processor. Pulse until the dates are incorporated, but there are still chunks of hazelnuts. Add a little water if you find it’s too dry or crumbly to hold together.
  3. Spoon the mixture into a small cake pan and press down firmly.
  4. Top the bars with shredded coconut, pop it in the fridge for about 1/2 hour, or until chilled and firm. Cut into bars.
Recipe by Tony of Real Men Eat Green, courtesy of Meatless Monday



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