These no-bake peppermint hazelnut chocolate bars layer cocoa, toasted hazelnuts and shredded coconut into a cool, minty slab that sets in the freezer. The melted coconut oil and almond butter base whisks together over a double boiler into a glossy chocolate mixture in about 10 minutes. Slice, chill and you have 12 bars of peppermint bark energy without the sugar.
Get ready to fall in love with your new favorite guilt-free indulgence! These No-Bake Peppermint Hazelnut Chocolate Bars are the ultimate treat when you’re craving something rich, fudgy, and decadent without the sugar crash. The cool hint of peppermint perfectly complements the deep chocolate and crunchy hazelnuts, creating a truly irresistible bite. Best of all? They come together in just 20 minutes with zero baking required. Let’s make some magic!
Ingredients
• 4 Tbsp / 32g (1.13 oz) cocoa powder
• 1 cup / 80g (2.82 oz) shredded coconut, unsweetened
• 1 cup / 135g (4.8 oz) hazelnuts
• 1 tsp / 5ml peppermint extract
• 6 Tbsp / 90ml coconut oil, melted
• 4 Tbsp / 64g (2.26 oz) almond butter
• 3/4 cup / 144g (5.1 oz) granulated Stevia sweetener, or other natural sweetener
• 1 tsp / 5ml vanilla extract
• 1/4 tsp / 1.5g (0.05 oz) salt
Instructions
1. Preparation
2. Line an 8×8 inch (20×20 cm) dish with parchment paper, leaving an overhang on the sides to use as handles. Place the hazelnuts in a food processor and pulse until coarsely chopped; set aside.
3. In a medium bowl set over a pot of simmering water (a double boiler), combine the melted coconut oil, cocoa powder, almond butter, sweetener, vanilla extract, peppermint extract, and salt. Stir gently for 5-10 minutes until the mixture is completely smooth and glossy.
4. Remove the bowl from the heat. Fold in the chopped hazelnuts and shredded coconut, stirring until every piece is evenly coated in the rich chocolate mixture.
5. Pour the mixture into your prepared dish and use a spatula to spread it into a flat, even layer. Transfer the dish to the freezer for at least 15 minutes, or until the chocolate is completely set and firm to the touch.
6. Once set, use the parchment paper handles to lift the block from the dish. Place it on a cutting board and slice into 12 bars. Serve immediately or store in the refrigerator.
Nutritional Information
• Nutrition Facts (per serving)
• Total Carbohydrates: 5.6g (0.2 oz)
• Dietary Fiber: 2.4g
• Net Carbs: 2g (0.07 oz)
• Protein: 3g
• Total Fat: 17g
• Calories: 174
Pro Tips
• For a deeper, nuttier flavor, toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping them.
• Taste the chocolate mixture before adding the nuts and coconut. Different sweeteners vary in intensity, so you may want to adjust the amount to your personal preference.
• Store these bars in an airtight container in the refrigerator for up to a week. They are best enjoyed chilled, as the coconut oil base will soften at room temperature.
FAQ
Q: How should I store these peppermint chocolate bars
A: Store the bars in an airtight container in the refrigerator for up to one week. They are best enjoyed chilled as the coconut oil base will soften at room temperature.
Q: Can I use a different sweetener instead of Stevia
A: Yes, you can use other natural granulated sweeteners. Since sweetness levels can vary, the recipe recommends tasting the chocolate mixture before adding the nuts and coconut to adjust the amount to your preference.
Q: Are these chocolate bars keto-friendly
A: Yes, with only 2g (0.07 oz) of net carbs per serving, these No-Bake Peppermint Hazelnut Chocolate Bars are a great keto-friendly and low-carb dessert option.
Q: Can I substitute the hazelnuts with another nut
A: While the recipe is designed for hazelnuts, you could likely substitute them with other chopped nuts like almonds, pecans, or walnuts for a different flavor profile. Toasting them first is recommended for a deeper flavor.
Pro Tips
- Toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping them – it deepens the nutty flavor noticeably.
- Pulse the hazelnuts in a food processor only until coarsely chopped; bigger pieces give the bars a better bite against the soft chocolate base.
- Taste the chocolate mixture before folding in the nuts and coconut, since sweetener brands vary in intensity and you may want to adjust the amount for this particular batch.
- Store the bars in an airtight container in the refrigerator for up to a week and serve them chilled – the coconut oil base softens quickly at room temperature.
- Line the 8×8-inch dish with parchment paper leaving an overhang, so you can lift the set block straight out for clean slicing into 12 bars.
Frequently Asked Questions
How should I store these peppermint hazelnut bars?
Keep them in an airtight container in the refrigerator for up to a week. They are best enjoyed chilled, since the coconut oil base softens at room temperature.
Why did my bars get soft and messy at room temperature?
The base is melted coconut oil, which softens as it warms. Serve the bars straight from the refrigerator and return any leftovers to the fridge right after slicing.
Can I make these bars ahead for a party?
Yes – they are designed for it. Whip them up, set the slab in the freezer for at least 15 minutes, slice into 12 bars and keep them chilled until guests arrive; they hold well for a week.
Are these bars really low-carb?
Each bar has 174 calories, 17g fat, 3g protein and 5.6g total carbs – with 2.4g of fiber that leaves just 2g net carbs per bar.
Recipe card below.
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No-Bake Peppermint Hazelnut Chocolate Bars
Ingredients
Method
- Preparation
- Line an 8x8 inch (20x20 cm) dish with parchment paper, leaving an overhang on the sides to use as handles.
- Place the hazelnuts in a food processor and pulse until coarsely chopped; set aside.
- In a medium bowl set over a pot of simmering water (a double boiler), combine the melted coconut oil, cocoa powder, almond butter, sweetener, vanilla extract, peppermint extract, and salt.
- Stir gently for 5-10 minutes until the mixture is completely smooth and glossy.
- Remove the bowl from the heat.
- Fold in the chopped hazelnuts and shredded coconut, stirring until every piece is evenly coated in the rich chocolate mixture.
- Pour the mixture into your prepared dish and use a spatula to spread it into a flat, even layer.
- Transfer the dish to the freezer for at least 15 minutes, or until the chocolate is completely set and firm to the touch.
- Once set, use the parchment paper handles to lift the block from the dish.
- Place it on a cutting board and slice into 12 bars.
- Serve immediately or store in the refrigerator.
- Taste the chocolate mixture before adding the nuts and coconut. Different sweeteners vary in intensity, so you may want to adjust the amount to your personal preference.
