Desserts Uncategorized

Peanut Butter Hazelnut Healthy Bars

These bars are everything you need for a perfect dessert or snack. They are vegan, healthy, gluten-free and scrumptious. Of course, they are also easy and fun to make. A great recipe to make with your children during this quarantine.

I used my Peanut Butter Hazelnut Truffle recipe to make the crust, and my Gluten-Free Vegan Chocolate No Bake Tart filling for the top layer. Sometimes when I want a quick dessert, I combine recipes and it works amazingly.

To make these bars, I used a silicon mold but if you don’t have one it’s okay. You can use a greased muffin tin or make a tart using a square baking pan and after it’s done, slice it.

For toppings you can add fruits or drizzle peanut butter. I used berries and rose buds the I found on Amazon but you can use your favorite ones..

A few steps to make these tarts.

These Truffles are:

·      Vegan

·      Healthy

·      Gluten-Free

·      Refined Sugar Free

·      Filled with Nutrients

·      Easy to prepare

·      The perfect portion for dessert or snack

·      Great for to-go lunches or hiking adventures

·      Fun for Kids

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook pageor tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Peanut Butter Hazelnut Healthy Bars

For the crust:


  • 1 cup Hazelnuts and Walnuts
  • 15 pitted medjool dates or replace for raisins or dried cranberries
  • 2/3 cup almond meal
  • 1/3 Cacao powder, unsweetened
  • 2 Tbsp Chia seeds
  • Pinch of Salt
  • 3 Tbsp of Peanut Butter


  1. Add nuts the food processor and pulse into a meal.
  2. Add the rest of the ingredients and pulse/mix to combine.
  3. The results will a moist dough like mixture. If it’s too wet add more cacao, one spoon at a time.
  4. Refrigerate mixture for 15 minutes.
  5. Then using your hands spread inside you mold making a layer.
  6. Refrigerate while making the filling.

For the filling:


  • 1 can full-fat coconut milk or heavy cream if not vegan
  • 100 grams/1 bar dark chocolate
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons of Maple syrup or agave


  1. Chop the chocolate and place into a heatproof bowl. Set aside.
  2. Add the coconut milk to a small saucepan. Heat over low medium until simmering. Pour the milk over the chopped chocolate and let it sit for about 30 seconds, then whisk until a smooth, even mixture forms.
  3. Whisk in the vanilla and maple. Using a hand mixer, mix until you get a smooth consistency.
  4. Pour over crust and refrigerate overnight for better results. Top with more hazelnuts and fruits.


Hey there! Welcome to The Hungry Dragonfly! I’m Mariela, the writer, photographer and recipe developer behind The Hungry Dragonfly!

I share vegetarian and vegan recipes that are simple to follow and require friendly ingredients that are easy to find. Because life is about having a balance. I create healthy recipes and also some comforting dishes, as well. What else can you find here on my blog? I share seasonal baking recipes and tips, lifestyle ideas, pet friendly road trips and coffee shops.

You may also like...

Leave a Reply