Nutritional Information

Energy 127 kcal
Sugars 3.5g
Carbs 6.5g
Fat: 10.9g
Saturated Fat 3.3g
Proteins 2.3g

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Makes 30 small squares


100g Pecan Nuts

25g Ground Almonds

55g Desiccated Coconut

160g Pitted Dates

200g Roasted Skinless Hazelnuts

3 tbsp Raw 100% Cacao Powder

1 tbsp Coconut Oil

50ml Low Fat Milk

4 tbsp Maple Syrup

1 tsp Vanilla Extract

Sea Salt

Chopped Skinless Hazelnuts (to decorate)



Step 1.
To make the pecan base – blitz the pecan nuts with ground almonds, desiccated coconut, salt, coconut oil (melted), and dates (non-soaked) in a food processor until well combined.
Step 2.
Grease and line a 20cm baking tray and pour the pecan base into it. Spread it evenly in the tin to create a thick base. Place in the freezer to harden while you make the topping.
Step 3.
To make the Nutella topping- place the roasted skinless hazelnuts in a food processor and process until it forms a nut butter. Be patient as it will take some time, around 5-8 minutes, and you will need a powerful blender/food processor. You will see it suddenly turn into a butter.
Step 4.
Then add the raw cacao, maple syrup and vanilla extract, and blend again to combine. Lastly add the milk, and then process for another 1-2 minutes until you have a really smooth & thick Nutella! Taste and add a bit more maple syrup if you feel it needs more sweetener, or add a bit more milk if you feel it needs to be smoother.
Step 5. 
Remove the baking tray from the freezer and pour the Nutella like mixture over the top of the pecan base. Decorate with chopped hazelnuts. Place in the freezer for half an hour then cut them into squares and store in the fridge.

These treats are calorie dense and filling so I like to cut them into small squares. This recipe makes about 30, if you cut them bigger just remember to multiply the nutritional information accordingly. They will last for up to 2 weeks in the fridge. 

You can swap the milk for coconut milk or almond milk to make the recipe vegan. 


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