Three layers of chocolate and hazelnut deliciousness. This vegan and gluten free dessert comes together with only 8 ingredients. Fun to share, but so tasty you'll probably want to keep them all for yourself.
Roast hazelnuts: Scatter hazelnuts on a baking sheet. Bake until golden brown and fragrant, 10 to 12 minutes, giving the pan a good shake halfway through. Transfer hazelnuts into a clean kitchen towel, then bring the ends together to create a pouch so the hazelnuts steam as they cool.
Make base: Add oats to a food processor, then pulse into flour. Add dates and pulse until a coarse meal. Add coconut oil, cocoa powder, and salt. Pulse until well mixed. Transfer mixture to a parchment-lined 9 x 5-inch (23 x 13 cm) loaf pan. Use your hands to pack down firmly (you can use the back of a spoon to smooth the top if you'd like). Transfer to freezer while you prepare remaining layers.
Rub and divide hazelnuts: Use the dishtowel to vigorously rub the hazelnuts to loosen their skins (it's okay if some is left on, but rub off as much as you can). Wipe the food processor clean, then add ¼ cup of the hazelnuts. Pulse until crumbled, then set aside (for filling). Roughly chop another ¼ cup of the hazelnuts and set aside (for topping). You will have 1¼ cup whole hazelnuts remaining (also for filling).
Make filling: Add the remaining 1¼ cup hazelnuts and coconut oil to the food processor. Pulse until it becomes a smooth nut butter, pausing to scrape down the sides as needed. Add dates, vanilla, and salt. Process until it forms a paste. Add the ¼ cup crumbled hazelnuts. Pulse 1 to 2 times, just until mixed. Use the back of a spoon to press the filling over the base. Transfer to fridge while you prepare topping.
Make topping: In a double boiler, over low heat, melt chocolate and coconut oil. Stir until smooth. Pour over the filling. Sprinkle with the ¼ cup roughly chopped hazelnuts.
Chill and serve: Refrigerate bars until chocolate topping has set, about 2 hours. Lift from the pan and slice into bars.
Notes
Medjool dates: Make sure the dates are fresh and moist/gooey. Otherwise, to rehydrate dates by submerging them in a bowl of hot water for 10-15 minutes until soft, then strain and pat dry. When measuring dates for this recipe, make sure you pack the measuring cup as tight as possible (or use weight provided in grams).
Semi-sweet chocolate: 50 to 65% cocoa recommended. Ensure chocolate is dairy-free, if vegan.