Homemade Chocolate Hazelnut Larabars

Chocolate Hazelnut Larabars-1

These little homemade “Larabar-like” things are lifesavers.

They’re lifesavers because when I have that 3PM hankering for something sweet, I usually have my hand in the chocolate chip bag.

(I didn’t make that up.)

If I have these or the Homemade Chocolate Chip Cookie Dough Larabars sitting on my counter, I reach for them instead. And because they’re packed with healthy fat and protein, they keep me satisfied for longer than 15 minutes. AND they take less than 20 minutes to make. Maybe even 15.

It’s scary how many chocolate chips you’ll eat if you have your hand in the bag every 15 minutes.

I’m not even sure I should call them Larabars because Larabar doesn’t make a chocolate hazelnut flavored bar. As far as I know, anyway.

Are you wondering if these taste at all like Nutella? Well, they taste like Homemade Nutella, if that helps. A fresher, not-so-cloyingly-sweet version of Nutella. With crunch.

Chocolate Hazelnut Larabars-2

Try the other homemade Larabars on my site!

Homemade Blueberry Muffin Larabars

Homemade Strawberry Cream Larabars

Homemade Chocolate Chip Cookie Dough Larabars

If you’re flexible with your grain and dairy consumption and are feeling more indulgent, try these Homemade Protein Bars from Nicole at Gluten-Free on a Shoestring!

Homemade Chocolate Hazelnut "Larabars"

Yield: about 24 bars

Prep Time: 15 min

Total Time: 15 min


1 cup cashews
1 cup hazelnuts
12 dates, pitted and ripped in half
3 Tablespoons cocoa powder
1/4 teaspoon vanilla
pinch of sea salt


Line a small rimmed sheet pan with plastic wrap and set aside.

Place cashews and hazelnuts in a food processor and pulse until coarsely chopped. Add dates, cocoa, vanilla, and salt. Continue to pulse until everything is finely chopped and thoroughly combined.

Spread mixture out onto prepared sheet pan, and roll out to desired thickness. (I roll mine out to 1/4-inch.) Slice into squares with a knife or a pizza/pastry cutter.

Break apart and store in an airtight container at room temperature. They should stay moist for several days.

from Perry’s Plate