Want a low carb energy bar that doesn’t taste like sawdust? These no-bake chocolate hazelnut bars will knock your socks off!
Reason number 5208 that I love my new state of Oregon: the hazelnuts. Did you know that 99% of the hazelnuts grown in the US come from Oregon? I honestly had no idea about this fact until a little before I moved here. In fact, I don’t think I ever thought about where hazelnuts are grown before this tidbit was made known to me. However, as a devotee of Bob’s Red Mill hazelnut flour in particular, and of hazelnuts in general, I should have been paying a little more attention. They’re both based in Oregon! I love those little round brown nuts and I especially love them when they are toasted, ground up and combined with chocolate. In other words, I love Nutella. Or at least my own sugar-free homemade version of Nutella.
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I seem to be going a little crazy on making my own chocolate hazelnut spread lately. Ever since I realized how smooth and creamy I could get it in a high-powered blender like Blendtec, I have become a little addicted to homemade nut butter. And I like seeing what I can do with these nut butters too. In this case, I knew I wanted a no-bake bar with intense chocolate hazelnut flavor. So I combined the homemade nutella with some hazelnut meal and a few other ingredients and pressed it firmly into pan. It worked exactly as I’d hoped and they held together beautifully. Then I just had to cover the whole thing in a thin layer of chocolate. But these would be great without it too.
Now, many people may wonder why I am calling this recipe an “energy bar” when it contains less than 5 grams of protein per serving. In the larger fitness and wellness world, people equate energy with high protein content. All those bars out on the market with the protein count in large lettering, each vying to be the one you think will power you through your day. But a proper low carb diet should not be particularly high in protein. Not unless you want to damage your liver, anyway. It’s a common mistake to think that if we drop our carbs, we must necessarily load up on protein for fuel. But there’s another fuel source, and that’s fat. Of course, it’s the dreaded word, “fat”. People panic when they see it. Who can blame them, given how long we’ve been trained to think fat makes us fat? But if you are well immersed in the low carb world, you know that fat is the best way to feel full and satiated, and to actually lose or control your weight. And yes, once you’ve trained your body to burn fat for fuel instead of carbs or protein, it gives you great energy.
So yes, these are energy bars. Or at least they were meant to be. They were good enough to be dessert, as it turned out. But then again, some of those “energy bars” on the market are sweet enough to be dessert too. So I am sticking by my title. I think the world needs a few more low carb, high fat energy bar recipes!
Disclosure: Bob’s Red Mill is sponsoring my attendance to Eat Write Retreat conference later this month. As always, all opinions are my own.
- 1/2 cup homemade Nutella
- 1/2 cup butter
- 1 ounce unsweetened chocolate chopped
- 1/2 cup powdered Swerve Sweetener
- 1 cup hazelnut flour
- 1/4 cup unflavored protein powder
- 1/2 cup roasted hazelnuts husked and chopped
- 1 tbsp butter or oil
- 3/4 cup Lily's sugar-free chocolate chips or other sugar-free chocolate, chopped
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Line an 8x8 or 9x9 inch square baking pan with parchment paper.
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In a medium saucepan over medium heat, combine Nutella, butter, chocolate and powdered sweetener. Stir until melted and smooth.
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Remove from heat and stir in hazelnut flour, protein powder and chopped hazelnuts.
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Transfer to pan and press firmly and evenly into the bottom. Use a flat bottomed glass covered with parchment or plastic wrap to help press it in.
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Refrigerate until firm, at least 1 hour.
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In a heatproof bowl set over a pan of barely simmering water, combine butter or oil and chocolate chips. Stir until melted. Spread over cooled bars and refrigerate until set, about 20 minutes.
Food energy: 228kcal
Total fat: 21.50g
Calories from fat: 193
Cholesterol: 17mg
Carbohydrate: 7.63g
Total dietary fiber: 3.68g
Protein: 4.64g
Sodium: 59mg
Joan Hayes says
These look like such a delectable treat, I can’t believe they’re healthy! Brilliant work, I will definitely be making these! : )
Kathy says
Is there a trick to husking the hazelnuts? Seems like it would be very tedious. thanks.
Carolyn says
It’s not, it’s actually really easy. Bake at 350F for 10 minutes, let cool for a few minutes, and then rub between your fingers. Most of the husks come right off.
Karen says
Friggin’ drooling right now. We’re hiking Half Dome this summer (wooot woooot) and I NEED these bars for the long hike. I will make a batch, every week, until then because — a girl’s gotta train!! =))
Brad says
Do these store okay without refrigeration? Can you take these on a road trip and not have to worry about them getting melty?
Carolyn says
The topping could be a little melty so make it without and they will hold up well.
Donna says
Can a different nut butter and flour be used? I don’t have access to hazelnuts or the flour.
Thanks Carolyn for all your great recipes.
Carolyn says
I would imagine so, yes.
Donna says
I just clicked on the icon. “my gallery, food gawker” . Are those pictures of all your recipes??
What a way to find something great to make. You are amazing!!!
If I wore a hat it would be ‘hats off to you’!!!
Karen says
Any ideas for someone who can’t use Swerve or Stevia? I pretty much react to anything other than honey and/or maple syrup and those are not low carb. Dates also work but again, not low carb. Sigh………
Rachel says
What kind of reaction? Erithrytol usually not GI problem. Are you allergic to stevia?
And if it is the stevia, you can buy plain erithrytol from Honeyville. Then boost the sweetness with a little sucralose or monk fruit.
Kennedy Cole@Kcole's Creative Corner says
These look delicious! Love how healthy and flavorful you’ve made these bars. And it is no easy feat to make something with protein powder taste not so gritty. So this recipe is definitely a keeper for me! The only thing is, could I substitute hazelnut flour for oat flour? It’s the only type of flour that I have that’s not white flour.
I recently made a cooking and baking blog, too.
http://kcolescreativecorner.com
I would greatly appreciate it if you would check it out!
Thanks so much!
Carolyn says
Yes, you could use oat flour. You may not need as much.
Nina says
Hi Carolyn, and thanks for all your great recipies! One question: if I want to replace the protein powder – should I use coconut flour or maybe just replace the protein powder with more almond flour?
Carolyn says
In this one, you can probably leave it out without any issues.
Erinne says
Would love to make something similar, but I have an aversion to hazelnuts. I think I remember reading in a previous post that you have used walnuts successfully for your Nutella? Do you think I could make these with walnuts and almond flour?
Carolyn says
I’ve never done it with walnuts but I have with sunflower seeds. And almonds would be fine too.