Noisette Bars

During college, I studied abroad for a semester in Geneva, Switzerland. The Swiss are known for their watches and chocolates - and I definitely ate my fair share of chocolates while I was there. One of my favorites was noisette chocolate - which is French for hazelnut.

While studying abroad, I would order noisette everything - chocolates, ice cream - whatever I could get my hands on! After being in Geneva for a few months - I actually forget the English word for noisette!! So I thought it only appropriate that I named these bars "Noisette Bars" of course.

Hazelnuts, also known as "filberts," come from the Corylus tree. Rich in vitamins, minerals, fiber, healthy fats, protein, and antioxidants - regular consumption of hazelnuts may help to lower cholesterol.

These nutrient dense bars are naturally sweetened with dates, which are rich in vitamins, minerals, and fiber too.

Ingredients:

Bars:

1 cup of unsalted hazelnuts (noisette) - if you can't find hazelnuts, almonds or another nut could be substituted
20 deglet dates (or 18 medjoul)
1/4 cup of nut butter (I like cashew)
1 Tablespoon of non-dairy milk (I use coconut)
1 teaspoon of alcohol free vanilla
1/8 tsp of Real salt (taste & adjust - you might like slightly more if using unsalted nut butter)

Chocolate topping:

1/4 cup dark chocolate chips
1 teaspoon of coconut oil

Directions:

Line a small baking dish with parchment (I used a 5"x7" inch baking dish, if you use a larger baking dish, you might need to adjust the recipe - such as making a double batch).
Put the bar ingredients into a food processor, process until nuts are chopped and starting to stick together.
Press into the parchment in the baking dish, put into freezer.
Melt the chocolate (I like to put in toaster oven on "warm" for 10 mins, can use a double boiler if preferred).
Stir coconut oil into melted chocolate.
Pour chocolate on top of pressed bars, return to freezer for at least 10 mins.
Slice and enjoy.
Store in refrigerator or freezer.