Dark Chocolate Hazelnut Coconut Crunch (Printable Version)

Decadent layered bars featuring toasted hazelnuts, coconut, and rich dark chocolate on a crispy base.

# What You'll Need:

→ Crunch Base

01 - 1 cup roasted hazelnuts, roughly chopped
02 - 1 cup unsweetened shredded coconut
03 - 2 cups crisped rice cereal (gluten-free certified)
04 - 1/4 cup coconut oil, melted
05 - 1/4 cup pure maple syrup
06 - 1/4 teaspoon fine sea salt

→ Chocolate Topping

07 - 7 oz dark chocolate (70% cacao), chopped
08 - 2 tablespoons coconut oil

→ Optional Garnish

09 - 2 tablespoons toasted coconut flakes
10 - 2 tablespoons chopped hazelnuts
11 - Pinch of flaky sea salt

# How To Make:

01 - Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, toss together the chopped hazelnuts, shredded coconut, and crisped rice cereal until evenly distributed.
03 - In a small saucepan over low heat, melt the coconut oil. Stir in the maple syrup and fine sea salt until fully blended.
04 - Pour the warm liquid over the dry ingredients and fold thoroughly until every piece is evenly coated and sticky.
05 - Transfer the mixture to the prepared pan and press firmly into an even, compact layer using the back of a spoon or a flat-bottomed glass.
06 - Place the pan in the freezer for 15 minutes to allow the base to firm up.
07 - Set a heatproof bowl over a pan of gently simmering water and melt the dark chocolate with the coconut oil, stirring frequently until completely smooth. Alternatively, microwave in 20-second bursts, stirring between each interval.
08 - Remove the base from the freezer and pour the melted chocolate over it, spreading evenly with a spatula to cover the entire surface.
09 - Scatter toasted coconut flakes and chopped hazelnuts over the wet chocolate, then finish with a light pinch of flaky sea salt.
10 - Refrigerate for at least 30 minutes, or until the chocolate topping is completely set and firm to the touch.
11 - Lift the slab out of the pan using the parchment overhang, transfer to a cutting board, and slice into 16 even bars with a sharp knife.
12 - Keep bars in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • No baking required, which means you get dessert without heating up your entire kitchen.
  • The crunch from the rice cereal against the silky dark chocolate is genuinely addictive.
  • They look like something from a fancy chocolate shop but take almost zero skill to pull off.
02 -
  • The base needs to be pressed really firmly or the bars will crumble when you slice them, so lean your full body weight into it.
  • Let the chocolate set completely before cutting or you will get ragged edges instead of clean sharp lines.
  • These must be stored in the fridge because coconut oil softens at room temperature and the bars will lose their snap.
03 -
  • Run your knife under hot water and dry it between each cut for perfectly clean bakery style edges.
  • The single biggest upgrade you can make is using high quality 70 percent dark chocolate because there are so few ingredients that every single one shows.

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