These are by far my favorite energy bars recipe on the blog! You probably know by now that I love snack bars, as you can see with my chocolate almond protein bars or these white chocolate macadamia bars.
Soft, crispy and not too sweet, these no-bake granola bars are filled with chocolate hazelnut butter. Nutella lovers: this granola bar is for you!
The crust is chewy and crunchy at the same time while the inside is soft, chocolatey and nutty.
Wholesome and easy to make, these soft granola bars are also gluten-free and packed with healthy fats to provide lasting energy.
The filling is a simple blend of nut butter and dark chocolate. I used hazelnut butter because hazelnuts and chocolate is a great combo, but you can use any other nut butter. The chocolate is not optional, it helps firm up the filling.
The crust is easy to make, you process the rolled oats, oat flour, brown rice syrup, almond butter and coconut sugar together in a food processor until you get a very sticky dough. Brown rice syrup is a thick sweetener and helps bind all ingredients together. You can use coconut nectar but I don’t recommend maple syrup or agave nectar, I don’t think the bars would hold together well.
Then you add in the rice crisps and carefully mix until just combined.
Roll the dough using a pastry roller and cut it into 12 rectangles. Place a tablespoon of chocolate hazelnut butter on half of them and cover with another rectangle of dough, pressing the sides to close the bars.
You can keep the bars at room temperature, but if it’s 86°F like it was when I took the photos, then the inside will be softer. As you can see in the photo below, the filling is a little bit firmer when the bars are kept at an usual room temperature.
If you like clif bars and nutella, you should definitely try these! The bars are chewy, flavorful and filled with a generous amount of nut butter to keep you full for hours. One bar keeps me full for about 3-4 hours and they are only 225 calories each!
Let me know if you try these super addicting bars in the comment!
- 2 ounces hazelnut butter (or other nut butter)
- 4 ounces dark chocolate
- 1 cup rolled oats
- ¼ cup oat flour
- ¼ cup protein powder (or PB2, or oat flour)
- ½ cup brown rice syrup
- ¼ cup coconut sugar
- 3 tbsp almond butter
- 1 and ½ cup rice crisps
- 1 and ½ tsp vanilla extract
- Melt the chocolate over a double boiler.
- Remove from heat and mix with the hazelnut butter until well combined.
- Let it cool at room temperature for a few minutes and place the bowl in the refrigerator for at least 2 hours. Once it is firm, remove from the refrigerator and let sit at room temperature, the hazelnut butter will become a little bit softer and easier to work with.
- Add the rolled oats, oat flour and protein powder to the bowl of a food processor.
- In a small pan, combine the brown rice syrup, coconut sugar and almond butter. Heat on medium heat until everything is well combined and the sugar is dissolved.
- Pour over the oats and protein powder in the food processor. Add the vanilla extract and process for about 10 seconds until you get a soft and sticky dough.
- Transfer the dough to a large bowl and add the rice crisps.
- Using a wooden spoon or your hands, mix until the rice crisps are well incorporated. Do not overmix to keep the crunchy texture.
- Place the dough between two sheets of parchment paper and roll it using a pastry roller. You want to have a really thin layer of dough.
- Cut the dough into 12 rectangles of about 4x2 inches.
- Using your hands, form a small log with the chocolate hazelnut butter (about 1 tbsp). Be careful, if your kitchen is too hot, the hazelnut butter will be really soft. I recommend you keep the chocolate hazelnut butter in your refrigerator if it is the case.
- Add the chocolate hazelnut butter log on top of a rectangle, leaving about ¼-inch on the sides. Top with another rectangle of dough.
- Carefully press the sides to close bar. Repeat with the next 5 bars.
- Place in the refrigerator for at least 1 hour.
- The bars will keep at room temperature, or in the refrigerator if it's too hot outside.