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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
IMHO, hazelnuts are underrated, especially when it comes to baking. We’re familiar with them from praline
paste, nougat, and of course, from Pesach, and I really enjoy them. I’d describe them as buttery and earthy
with slightly sweet undertones and a hint of chocolate. I incorporated roasted ones in the crust and in the
garnish of these oat bars. Roasting enhances their flavor further and brings out caramelized notes. This is a winner by all standards, whether you make the pareve or dairy version!
Yields 36 squares
1 egg
2/3 cup light brown sugar
3/4 cup Heaven & Earth Coconut Oil, melted
2 tablespoons Gefen Honey
1 and 3/4 cups whole wheat pastry flour, such as Shibolim
1 and 1/2 cups quick oats
1/4 cup roasted hazelnuts, skins removed and finely chopped
1 teaspoon Haddar Baking Powder
1/4 teaspoon Gefen Salt
7 ounces (200-grams) 60% chocolate
5–6 tablespoons whipping cream
1/2 cup roasted hazelnuts, skins removed and coarsely chopped
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.
Beat the egg and light brown sugar for five minutes. Add the coconut oil and honey. Add the rest of the ingredients and mix until well combined.
Press the mixture into the prepared pan, smoothing out the top. Rolling a glass over it carefully can help, or use a mini rolling pin.
Bake for 15–20 minutes, depending on how crispy you want it. Remove from oven.
Carefully remove it from the pan with the parchment paper and place it on a cooling rack. Turn it over before glazing so you have an even surface.
Melt the chocolate and whipping cream in the microwave at 30-second intervals, mixing after each time. Whisk until smooth.
Remove the parchment paper and smear the glaze over the base in a smooth, even layer. Scatter the hazelnuts over the top. Let the glaze harden for a few minutes at room temperature before cutting.
These squares freeze well.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
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Can i use ground hazelnuts instead of finely chopped? Or will it affect the texture?
Hi Chana,
Yes, you can use ground hazelnuts instead of finely chopped, but it may slightly change the texture and make the bars softer and less crunchy. Just be sure not to grind them into a paste. Hope that helps!