Friday, 13 October 2017

Guilt-free pretzel nutella fudge bars recipe

Vegan, gluten-free, wheat-free, natural sugar

Who can resist chocolate and hazelnut?! 
These little bars are a crumbly coconut base with a vegan 'Nutella' fudgey filling, topped off with even more chocolate and salty pretzels, with a dash of sea salt.
The perfect combination of salty and sweet.

These bars are quick & easy to make and are rich in flavour.
The biscuit base is divine along with the fudge and nutty filling. The texture of these bars is beautiful, perfectly crumbly and chewy....i love them!
They would be great for a party, special occasion or to gift to a chocolate lover!

Preparation- 5 minutes
Baking time- 10 minutes
Makes- 12-15
Level- easy

Ingredients for the base
-155g of coconut flour (I use Pipkin)
-150g of coconut oil (Solid)
-4 & 1/2 tablespoons of maple syrup
-1/4 teaspoon of salt

Ingredients for the filling
-175g of unsweetened desiccated coconut
-130g of hazelnut butter
-45g of cacao or cocoa powder
-60g of cocoa butter (Melted)
-70ml of maple syrup
-1 teaspoon of vanilla extract
-15g of medjool dates (Pitted/de-stoned)
-Pinch of salt

-Gluten-free pretzels (I use Schar)
-Dark chocolate

To make the base
Step 1- Pre-heat your oven to 178 degrees c and line a square baking tin with greaseproof paper.

Step 2- In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt.
Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in colour.
Allow to cool fully before topping.

To make the filling
Step 1- Place the coconut into a food processor and whizz up until creamy.

Step 2- Add in the hazelnut butter, cocoa powder, melted cocoa butter, maple syrup and vanilla.
Whizz up until smooth.
Step 3- Add in the medjool dates and salt and combine.
If the mixture is to thick, add in more maple syrup until the right consistency. It should be pourable.

Step 4- Spread the chocolate fudge layer onto the cooled base until level, add in some pretzels (optional).
Step 5- Pop into the freezer for 25-30 minutes or until firm.

Slice into squares and serve.
I served my bars with an extra drizzle of dark chocolate, whole hazelnuts and pretzels!

Store in a sealed container in the fridge, best eaten within a few days.


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  1. YUM this looks amazing! Thanks for sharing :)

  2. Hello Nikki,
    Aww thankyou!!! I'm so happy you like them, they're DELISH! :) X


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