No Bake Vegan Hazelnut Bars


  • 150g pitted dates 
  • 120g cranberries 
  • 150g roasted hazelnuts
  • 3tbsp NUA Naturals cacao powder 
  • 2tbsp almond nut butter (or nut butter of your choice)
  • 1tbsp coconut oil
  • 50g pumpkin seeds 
  • 50g NUA Naturals hemp seeds hulled 
  • 50g rolled oats 
  • Pinch of salt


  • Soak the dates and cranberries for approximately 10 minutes in boiling water to let them soften.
  • Drain the dates and cranberries and add to a food processor with melted coconut oil, nut butter, salt and blend until smooth and creamy.
  • Add the hazelnuts, cacao powder pumpkin seeds and hemp seed hulled.  Blend the mixture again. You want mixture to be chopped into small pieces but retain some of their texture.

Place the mixture onto parchment paper lined dish, smooth it out and let it set in the fridge for at least 4 hours.

Slice it and enjoy.

Keep the vegan hazelnut bars in the fridge in an airtight container for up to 2 weeks.

Allergy Information

  • Gluten-Free
  • Dairy-Free
  • Raw-Ingredients
  • Vegan

Products used in this recipe


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