Peanut Butter Hazelnut Healthy Bars

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.