Cocoa Hazelnut Coconut Chia Treat (Printable Version)
No-bake cocoa-hazelnut bars with coconut and chia — quick, nourishing snack squares chilled to set.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup rolled oats (certified gluten-free)
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup raw hazelnuts, roughly chopped
04 - 2 tablespoons chia seeds
05 - 1/4 cup unsweetened cocoa powder
06 - 1/4 teaspoon sea salt
→ Wet Ingredients
07 - 1/2 cup natural hazelnut butter (or almond butter)
08 - 1/3 cup pure maple syrup
09 - 1 teaspoon vanilla extract
→ Optional Toppings
10 - 2 tablespoons extra chopped hazelnuts
11 - 2 tablespoons extra shredded coconut
# How to Make It:
01 - Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to easily lift the treats out later.
02 - In a large mixing bowl, whisk together the rolled oats, shredded coconut, chopped hazelnuts, chia seeds, cocoa powder, and sea salt until evenly distributed.
03 - In a small saucepan over low heat, gently warm the nut butter and maple syrup, stirring constantly until smooth and pourable. Remove from heat and stir in the vanilla extract.
04 - Pour the warm wet mixture over the dry ingredients. Using a spatula, fold and stir thoroughly until every oat and seed is coated and the mixture holds together when pressed.
05 - Transfer the mixture to the prepared pan. Using the back of a spatula or your hands, press firmly into a compact, even layer. Sprinkle the extra chopped hazelnuts and shredded coconut on top, pressing lightly so they adhere.
06 - Cover the pan with plastic wrap and refrigerate for at least 30 minutes, or until the mixture is completely set and firm to the touch.
07 - Lift the slab out of the pan using the parchment overhang. Place on a cutting board and cut into 16 even squares. Store in an airtight container in the refrigerator for up to 1 week.
# Expert Advice:
01 -
- No oven, no mixer, no fuss, just one bowl and a small saucepan standing between you and a week of incredible snacks.
- The texture is everything, chewy from the coconut, crunchy from the hazelnuts, and fudgy from the cocoa and nut butter binding it all together.
02 -
- Press the mixture into the pan much harder than you think is necessary, loosely packed bars will crumble when you cut them.
- If your nut butter is stiff and cold, warm it longer on the stove because the wet mixture needs to be pourable to coat the dry ingredients evenly.
03 -
- Taste the wet mixture before combining, if your cocoa is extra dark you might want another tablespoon of maple syrup to balance it.
- Letting the chilled slab sit at room temperature for five minutes before cutting makes the knife glide through instead of dragging.