Chocolate Hazelnut Squares
Chocolate pudding layered on top of a hazelnut chocolate crust.
  • 20 pitted dates, soaked in water for 15mins
  • 1¾ cups raw hazelnuts
  • ⅔ cup cocoa powder
  • ½ cup gluten free flour blend (I used TJ's brand)
  • ¼ tsp sea salt
  • 1 tsp xanthan gum
  • ½ tsp pure vanilla
  • 2 tbsp coconut oil, softened
  • 2 tbsp arrowroot powder
  • 2 cups unsweetened almond milk
  • ½ cup cocoa powder
  • ¼ cup coconut sugar
  1. Preheat oven to 350 degrees. Grease a 9.5 x 13.5 glass pan with a little coconut oil. Set aside.
  2. In a food processor on an 'S' blade, grind up nuts until a grain-like consistency. Place in bowl and set aside.
  3. Next, place soaked dates into food processor and blend until a paste-like texture. Dump in bowl with nuts.
  4. Add all other ingredients to bowl and mix until mixture takes on a dough-like shape. Spread into glass baking pan and spread evenly. Press the dough firmly into the pan, using the bottom of a glass if necessary to make it level. Bake for 10 - 15mins. When baked, set aside to cool.
  5. In the meantime, start your pudding. Place your arrowroot powder and a couple tablespoons of almond milk in a bowl and mix together until there are no lumps. Set aside.
  6. Take remaining ingredients and place in a small sauce pan. Heat on medium low heat and continue to stir until well blended/melted.
  7. Add the arrowroot mixture and continue to stir continuously. Once mixture begins to thicken quickly transfer to spread on top of the hazelnut crust. Smooth out fast before pudding begins to set. Place in fridge to cool for several hours or overnight.
  8. When ready to serve, add chopped hazelnuts & grated dark chocolate. Cut into squares and devour!
Recipe by Roll With It at